Ingredients
- 1 three pound rib eye steak about 2 inches thick trim any excess fat from the edges of the steak
- 1 tablespoon fresh rosemary rough chopped
- 8 fresh garlic cloves minced
- 2-1/2 teaspoons sea salt
- 2 teaspoons Sriracha seasoning
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- 2 teaspoons fresh ground black pepper
Instructions
- Rinse the steak and pat it dry
- Mix together the garlic and rosemary
- Place the steak on a baking sheet. Rub the garlic and rosemary seasoning all over the steak
- In a small bowl, combine the sea salt, sriracha seasoning, ground mustard, smoked paprika, and black pepper
- Sprinkle the combined seasoning mix all over the steak, rubbing and pressing so that it adheres to the meat
- Cover the steak with aluminum foil and let it sit in the refrigerator for two hours or up to overnight.
- Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.
- Preheat the grill to 550 degrees (medium-high)
- Grill the first side of the steak for 10 to 12 minutes
- Flip the steak over and grill the second side another 10 to 12 minutesNote: the total cook time is 20 to 24 minutes. This will give you a very nice charred steak (not burnt) and medium doneness.
- Remove the steak and let it rest for 20 to 30 minutes before slicing.
- Slice, plate and serve. Enjoy!
Notes
Keep the grill closed as much as possible. I also trim the excess fat from the edges of the steak to minimize flare-ups. You will not lose the flavor if you do this.