Grilled Tomahawk With Dry Rub
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. chili seasoning
10 mL (2 tsp.) tsp. brown sugar
5 mL (1 tsp.) chaque tsp. dried mustard, smoked paprika and onion powder
2.5 mL (½ tsp.) tsp. salt
1 prime rib steak
15 mL (1 tbsp.) tbsp. canola oil
To taste fleur de sel and ground pepper
15 mL (1 tbsp.) tbsp. chili seasoning
10 mL (2 tsp.) tsp. brown sugar
5 mL (1 tsp.) chaque tsp. dried mustard, smoked paprika and onion powder
2.5 mL (½ tsp.) tsp. salt
1 prime rib steak
15 mL (1 tbsp.) tbsp. canola oil
To taste fleur de sel and ground pepper
Directions
1In a bowl, combine all dry rub ingredients: chilli seasoning, brown sugar, dried mustard, smoked paprika, onion powder and salt.
2Rub meat with mix and leave at room temperature for 45-60 minutes.
3Preheat barbecue to medium-high and oil the grid.
4Brush steak with oil on each side and cook meat for approximately 20 minutes, making sure to grill each side well and to turn regularly until an instant thermometer reads 50 °C (122 °F) for rare doneness. Note that cooking times may vary depending on the BBQ’s power.
5Loosely cover meat with aluminum foil and let stand for 5 minutes.
6Season steak with fleur de sel and ground pepper. Slice close to the bone and cut into nice slices. Serve with grilled vegetables such as asparagus, red onion wedges, mushrooms or bunches of cherry tomatoes.
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Personal Note
Personal Note