Ingredient List:
- 4–6 — Dodge City Beef Angus 1″ Bone In Rib Eye Steaks
- 2 Tbsp/steak — Szeged Steak Rub
- 1 tin — Grapeseed Oil
- 1 ea — Raichlen’s Stone Grill Press & Plancha
Items available at Smoke N’ Fire.
Instruction:
Preheat griddle or Plancha to high heat (2–3 sec) hand hold.
Coat each steak lightly with Grapeseed Oil and then dust the steak with the Szeged Steak Rub and pat it into the steaks surfaces to set the rub.
Stand the steaks on the grill, bone side down, and load the bone with heat before searing either side. Using the Grill Press sear each side of the rib eye @ 3–4 minutes per side on the griddle or Plancha, then turn and repeat the press.
Check internal temperature, and if necessary then move to the grill grates to mark and finish about 3 minutes a side, the steak should be rare to medium rare, continue cooking on indirect medium low heat (5–7 sec hand hold) to any desired higher doneness. Pull and let the steaks rest for 5 minutes.
Serve immediately.
Enjoy!!
