- 2
Ingredients
- 1 1/2 to 2 tsp. freshly ground black pepper
- 1 tsp. onion salt
- 1 tsp. garlic salt
- 2 (1/2 lb.) steaks
Preparation
Step 1
Remove the steaks from the refrigerator 30 to 60 minutes before you're ready to cook. Room temperature meat cooks more evenly and browns better than cold meat. While the meat is coming to room temperature, combine the ingredients for the dry rub.
A dry rub is a combination of spices, seasonings and herbs that is put on the meat before it's cooked. The rub infuses the meat with flavor which intensifies during cooking. The rub for this recipe consists of three ingredients: onion salt, garlic salt and freshly ground black pepper. Don't substitute preground pepper; freshly ground pepper adds a lot more flavor.
Combine the first 3 ingredients in a small bowl. Rub onto both sides of the steaks, including meat on the ends and sides.
Place the steaks on the grill and cook, turning once on a gas or charcoal grill, until they reach the desired doneness.
Medium-rare has a very pink center and is slightly brown toward the exterior. Medium has a center that is light pink and the outer portion is brown. Medium-well has meat that is light pink surrounding the center. Well done is uniformly brown throughout.
If the steaks are larger than 1/2 pound, make 1 1/2 batches of the rub (I double it).