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Matt Iseman’s Summer Ribeye Steak with Spice Rub and Grilled Asparagus

Matt Iseman’s Summer Ribeye Steak with Spice Rub and Grilled Asparagus

Get out the barbecue this summer with this mouth-watering steak and asparagus recipe.
Spice Rub Ingredients: (mix together)
  • ¼ cup chili powder
  • ¼ cup ground espresso
  • 2t smoked paprika
  • 2t dark brown sugar
  • 1t dry mustard
  • 1t onion powder
  • 1t kosher salt
  • 1t black pepper
  • 1t ground coriander


Recipe for the Steaks:

  1. Brush 1½ inch thick ribeye steaks (boneless)on both sides with olive oil.
  2. Rub each side with 1-2t of spice mixture.
  3. Let steaks stand at room temperature for ½ hour.
  4. Preheat bbq grill to high.
  5. Cook directly on grill for 2 minutes, flip and rotate ¼ turn.
  6. Repeat three times until steaks have cooked for 8 minutes (4 per side). The rotation will leave nice grill marks on the steaks.
  7. Move steaks to upper rack of grill, reduce heat to medium and close lid.
  8. 1 ½ inch thick steak usually takes 16-18 minutes of total cooking for medium rare.


Grilled Asparagus:

  1. Wash and dry asparagus.
  2. Snap at their natural break point.
  3. Rub with olive oil salt & pepper.
  4. Grill until charred – don’t overcook.
  5. Serve with soy/butter.

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