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.

Matt Iseman’s Spice Rubbed Grilled Rib-Eye Steak– Home & Family

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