There must be vegan dads out there, but they don’t happen to be members of my meat-loving family. For my hubby, and for my dad, both die-hard carnivores, when it comes to picking a Father’s Day meal, the dish of choice is obvious—a perfectly cooked steak. In fact, were it not for pesky health issues like cholesterol, they’d chow down on steak 365 days a year—with maybe a break for a burger or two.
Sure, my men would love to hoof it over to Peter Luger’s to celebrate Father’s Day. But with the economy in the tank, not this year. Instead, we’re cooking our steaks at home, on the grill. That’s why this Spicy Salt-Rubbed Rib-Eye Steak from Chef Renee Marton, is just the ticket for a Father’s day BBQ.
Learn more about Chef Renee here. Send Chef Renee your cooking questions.
SPICED SALT RUBBED RIB-EYE STEAK
Where’s the beef? Well, I can tell you that your steak-loving dad will drool over this mouthwatering Rib-Eye. It boasts a crust that’s at once salty, sweet, smoky, and spicy. Personally, I like to eat it with my fingers, but if you must use utensils, well, then, okay. Homemade potato salad, a red radish and arugula salad, and grilled red onions (a way to use up the residual heat of the grill) are the perfect accompaniments. To drink: a locally produced artisan beer, Sangria or unsweetened iced tea.
1 two-pound Rib-Eye steak, about 1 ½ inches thick
2 tablespoons Kosher salt
1 tablespoon freshly ground black pepper
2 pieces star anise
1 teaspoon granulated sugar
½ teaspoon garlic powder
½ teaspoon coriander seeds
½ teaspoon smoked paprika
Spray canola oil
- Oiled pre-heated grill to 450°F
- In a coffee grinder or mortar and pestle, pulverize star anise and coriander seeds.
- Mix with salt, pepper, sugar, garlic powder and smoked paprika. Rub on both sides of steak, and leave at room temperature for 60 minutes before grilling.
- Grill should be hot, clean and lightly sprayed (carefully) or brushed with oil (or the oil can be brushed on with an oiled paper towel, or with a paintbrush—before pre-heating).
- If you are using any kind of wood or briquettes that can be moved, place them in a pile so there is a hot spot, and keep the rest of the grill cooler. If using a gas grill, start high, and then turn the flame down once the steak is turned over.
- Place steak on grill, at hottest point. Do not touch for the next five minutes. After 5 minutes, turn steak in a different direction, but keep on same side. This will produce a nice crisscross pattern.
- Wait three minutes. Turn steak over and grill another 4 to 5 minutes, in a less hot part of the grill. Remove steak from grill and place on a tilted platter (so the juices can run off, into a small plate). Let steak rest for at least 10 minutes. Do not cover, or the crust will become soggy. Keep meat away from cold drafts, so it stays warm.
- When ready to serve, slice the meat on a 45° angle into ½ thick slabs, and pour on the accumulated juices.
Yield: 4-6 servings