Grilled Steak, Mastered

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A few years ago, our family published a cookbook to help raise money for the Honduran Cookie Project mission.  Every family member was asked to submit their own favorite recipes, including the men.  Rourke had mastered a rub recipe that he used on steaks when grilling or even chicken and pork.  It added the best flavor to the steak.  It’s called “Rourke’s Rub!”

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Over the years since publishing this, he has added sugar to the recipe.  He said it caramelizes on the meat, adding even more flavor.

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We picked up some Nolan Ryan filets at Kroger, each weighing a little over half of a pound.  Rourke put his rub ingredients in the coffee grinder and whizzed away.  If you do not have a coffee grinder, you can use a food processor, mortar and pestle, or ziplock bag and rolling pin.  He liberally rubbed the mixture over both sides of the steaks, and let them come to room temperature.

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He then proceeded to heat the grill to around 450 degrees.

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Using this non-flammable spray, he applied it so the steaks wouldn’t stick or start a grease fire.  You can find it Home Depot or Lowe’s.

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Next, he put steaks on the grill for five minutes, with lid closed.

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After five minutes, he flipped them, closing the lid again.

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He cooked them for five more minutes.  He uses a stopwatch on either his phone or watch to be precise.  After the five minutes is up, he puts the steaks on the top grill grate for two more minutes.

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He brings them inside to rest for five minutes more.

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Are you salivating yet?

We did a side of garlic-stuffed roasted potatoes, bacon-wrapped green beans and a glass of red wine.  I felt like I was at The Steakhouse!  The steak was sooo tender and full of flavor.  I always like to pour those juices that accumulate on the plate after the steaks rest.  Yummmm!

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Bon Apetite’!

Toodle-oo,

Melanie

grill, non-flammable grill spray

The Cookie Project

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