Time Preparation:45 Minutes Serves- 4
Rib Eye Steak Cast Iron Skillet
3-4 Shanks Of Rib Eye Steak
Cut fat out of Steak as shown in Video
2 tblspn of Ginger-Garlic Paste
6 tblspn Red Rub
12 Skewers
2 Oz canola Oil
3 tablespoons worchestershire sauce
1 tablespoon Balsamic Vinegar
Leave the Steak Overnight with marination
BBQ Cooks Butter
Season Steak Overnight with
- 2 Tblspns Ginger-Garlic Paste
- 1 tblspn Red Chilli Powder
- 6 tblspn all Purpose Red Rub
- 1/2 Cup Canola Oil/1 Cup Butter/2 sticks
- 1 Tblspn Red Chilli Flakes,
- 1 tspn Garlic Powder, 1 tspn Onion Powder,
- 1 tblspn Grill Steak Seasoning,
- 1 tblspn Barbacue or Peter Lugar Steak Sauce
Leave the Steak Overnight with marination
All Purpose Red Rub:
- 1/4 Cup Dark Chilli Powder
- 1 tblspn Granulated Garlic
- 1 tblspn Granulated Onion
In a cast Iron pan sear steak with butter,garlic,If Grill 6 minutes per side.Brush with Rosemary sprigs.
Dressing:1
- 1 Sprig Rosemary, 6-7 Garlic Cloves, 1/4 cup Olive Oil,1 Lemon
Chimichurry Dressing.Preheat Oven to 500 degrees
Method Of Preparation:Make 10-12 holes with a fork in the steak.Marinate the Steak with the All Purpose Steak Rub and the Barbacue Cooks Butter.Heat the Cast Iron Skillet on high flame and let the Steak Grill for about 3-4 Minutes per side.Transfer to the hot oven and let it steam for 2-3 more minutes.