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Cowboy Rib Eyes with Salsa |
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| This came from Weber Grills |
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| Ingredients: |
4 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
PASTE
1 tablespoon extra-virgin olive oil
2 teaspoons ancho chile powder
2 teaspoons kosher salt
1 teaspoon paprika
2 garlic cloves, minced or pushed through a press
½ teaspoon freshly ground black pepper
Salsa
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| Procedures: |
Mix the paste ingredients.
Spread the paste on both sides of the steaks.
Allow the steaks to stand at room temperature for 15 to 20 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once.
Remove from the grill and let rest for 3 to 5 minutes.
Serve warm with the salsa.
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| Notes: |
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2015-05-29: Our first try.
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11/27/2015
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