GRILLED CHIPOTLE RIB STEAK
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GRILLED CHIPOTLE RIB STEAK

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This is one of those steaks that will leave a lasting impression for the meat lovers in your family.  This method does not require a wet rub as this cut generally contains enough marbling to keep it really tender.  This dry rub is based on 1 large 8 to 10 oz steak so be sure to adjust your measurements when preparing more than 1 rib steak.  

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Serve this gorgeous steak on top of a salad, with a baked potato or with my Tomato Basil Confit and Roasted Asparagus for a gluten free and lower carb option.  
             
           
       
   

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INGREDIENTS

1 x  8 to 10 oz (1 1/4 INCH THICK) RIB STEAK WITH BONE IN AND CAP OFF

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DRY RUB

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1/2 teaspoon ground chipotle chili pepper

1/4 teaspoon ground black pepper

1/2 teaspoon of garlic powder

1/4 teaspoon of salt

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In a small bowl gently and evenly mix all the dry mix ingredients together.  

Let your steak sit at room temperature for at least 15 minutes prior to rubbing in the dry rub mix .

Take half of your dry rub mix and rub on one side of the steak and then turn the steak over and use the remaining dry mix and rub into the steak.

Heat your grill on medium high heat and grill for approximately 3 to 4 minutes each side only flipping once to get to a medium rare to medium temperature of anywhere between 135 to 145 degrees

Allow to sit and rest for a few minutes before slicing.  

Cook your steak according to your liking adjusting your cooking time as need be.  

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TOMATO CONFIT

12 oz of gourmet sweet cherry tomatoes

1 1/2 tablespoons extra virgin olive oil

1/2 teaspoon garlic powder

1/4 teaspoon of fresh cracked black pepper

2 small leaves of fresh thinly sliced basil

1 teaspoon of salt

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*balsamic glaze optional

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DIRECTIONS

Your confit can be made the day before to save you plenty of cooking time before assembling this dish or it can be done the same day. Heat up your oven to 325 degrees and in a small baking tray arrange your tomatoes side by side.

 Drizzle and evenly distribute your oil, salt, basil, pepper and garlic powder and place into the oven on the middle rack for approximately 1 hour and 20 minutes. Remove from the oven and allow a few minutes to cool. 





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