Father’s Day was last weekend, and I spent the day with my dad doing what fathers and sons do best…grilling steaks! My entire family is hooked on Fast Eddies Steak Seasoning, so our rib eyes were simply prepared with a dusting of this magical blend of herbs and spices. No marinades, no sauces, no toppings, just perfectly seared beef seasoned to perfection! Toss in some grilled balsamic grilled asparagus spears and a few roasted red peppers, and you’ve got a meal worthy of holiday!
Posted by Jason on June 23, 2011
Posted by Jason on March 10, 2011
Our friends at Painted Hills Natural Beef recently hooked us up with a couple of monster sized rib eye steaks to toss on the grill. When I say monster sized, I’m not kidding. These things were easily pushing two inches thick, and were heavy enough to do bicep curls with. To prepare these beasts for the flame, I soaked them overnight in the marinade mixture from our Honey-Seared Black Pepper Filet recipe in our book BBQ Makes Everything Better. Just before lighting the grill I removed the steaks from the marinade liquid, seasoned all sides with kosher salt and cracked black pepper, and left them to rest on the counter.