GRILLED RIB-EYE STEAK with GARLIC SPICE RUB & VOLUPTUOUS HERBAL SAUCE
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Smoky Paprika (sweet or hot)
- 2 tbsps Ground Black Pepper
- 1 tsp Cumin
- 1 tsp Cayenne Pepper (add more if you like heat)
- 4 Rib Eye Steaks (you choose size)
- 8 Cloves of Garlic
- Olive Oil
- 1 tsp chopped Fresh Parsley
- 1 tbsp chopped Fresh Basil
- 4 ozs Beek Stock*
Mix all the Rub ingredients in a bowl: Garlic Powder, Onion Powder, Paprika, Black Pepper, Cayenne Pepper and Cumin.
Two hours before cooking, rub both sides with olive oil.
Rub the chopped garlic into the steak. Push it in between seams of fat and meat.
Allow to marinate for 1 hour then rub spice mixture into steak on both sides.
Let rest for 1 more hour.
Grill the Steak
Heat up a cast iron skillet.
When hot, add 1tps. of olive oil.
Add steaks and cook for 1 to 2 minutes on 1 side until caramelized (do not turn the steak during caramelizing process)
Finish the other side of the steak on a hot grill to your desired degree of doneness.
Remove from the grill and let rest for 3 to 5 minutes.
Deglaze skillet by adding 4 oz. of Eagle Eye Voluptuous Red Wine and 4 oz. beef stock to the iron skillet used to caramelize the steak on medium heat.
Stir the pan to pick up all of the goodies left in the pan.
Reduce liquid by half.
Whisk in 2 oz. of butter 1 oz. at a time.
Remove sauce from the heat and stir in 1 tsp chopped fresh parsley and 1 TBS. of chopped fresh basil.
Pour sauce over meat and serve with a glass of Eagle Eye Voluptuous.
*Beef stock made easy
Purchase a soup base and mix in hot water. The best soup bases will list beef fat as the first ingredient, not salt. Minor bases (paste form sold in tubs) are my favorite. I buy them at Costco.