What glorious weather we have had in the North East this March. Today is a picture perfect Sunday, every family on the block is out in the yard doing something, and I am happy to say I hit Lake Candlewood at the crack of nine myself. The day inspired me to post this simple recipe for a steak rub that makes a relatively cheap piece of beef taste pretty good on the grill on a day like today. Of course, almost anything cooked on the grill on the first Sunday of warm weather would taste good.
Rib Eye Roast makes a reasonably good roast beef, not quite like the prime rib or standing rib roasts and such, but better than the top or bottom round in general. Many stores sell rib eye roast steaks ready cut, but if you don’t see any just buy a rib eye roast and cut yourself. This roast is often on sale so stock up when you see it under $5/lb. Slice the roast into steaks about an inch to inch and a half thick.
Prepare the rub using a mortar and pestle if you have one, if not you should buy one as it is fun to use and just use a small bowl and a spoon for now.
Ingredients
- Rib Eye Roast Steaks cut about 1 to 1 ½ inches thick.
- 3 TBSP Marjoram
- 3 TBSP Thyme
- 1 TBSP Basil
- 1 TSP Rosemary
- 1 TSP Sage
- ½ TSP Black Pepper
- ½ TSP Salt
Directions
- Combine seasonings in pestle or bowl.
- Grind seasonings together using mortar or spoon.
- Wash steaks, pat dry, and hand coat both sides liberally with dry seasonings.
- Grill steaks until done, don’t overcook them!
- I used leftover mashed potatoes and spinach to round out the meal.
