The Perfect Dry-Rubbed Steak

Servings

4

Prep Time

5 minutes

Cook Time

12 minutes

A generous coating of Butcher�s Block creates a deeply savoury, beautifully charred crust on this classic grilled ribeye.

Ingredients

  • 30oz. Ribeye Steak
  • 1-2 tbsp of Olive Oil
  • 1 tbsp Kanel Butcher�s Blend

Directions

  1. Lightly rub steak with olive oil then sprinkle generously with Butcher�s Block. Massage to penetrate the flavours and refrigerate for 1-3 hours.

  2. Remove the steak from the fridge and let stand at room temperature for 30 minutes (this will ensure they cook quickly and evenly).

  3. Preheat the BBQ to high and oil grill. Place the steak on the hot grills and cook for about 3 minutes. Flip the steak over and repeat (cooking 3 minutes, turning 45 degrees and cooking an additional 3 minutes).

  4. Lower the heat to low, and continue indirect cooking until the internal temperature reaches 130�F for rare or 145�F for medium-rare cooking.

  5. Place the steak on a plate and cover with foil. Let rest for 5 minutes before serving.