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Unread 11-19-2012, 05:51 PM   #3
Toast
Quintessential Chatty Farker

 
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Join Date: 03-17-12
Location: Shreveport, LA
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4 TEASPOONS KOSHER SALT
1 TABLESPOON BLACK PEPPER
1 TEASPOON DRIED TYME
1 TEASPOON DRIED OREGINO
1 TEASPOON PAPRIKA
1 CLOVE FINELY DICED GARLIC (ADD GARLIC RIGHT BEFORE USE)
OLIVE OIL

RIBEYE (OR OTHER) STEAK SHOULD BE 1 1/2 TO 1 3/4 INCHES THICK.
STEAKS SHOULD BE AT ROOM TEMPERATURE.
COAT BOTH SIDES OF MEAT AND RUB IN.
COAT BOTH SIDES OF MEAT WITH LIGHT COAT OF OIL.
CLEAN GRATE BEFORE APPLYING STEAKS.
PLACE STEAKS OVER DIRECT HIGH HEAT FOR 2-3 MINUTES TO SEAR. FLIP AND REPEAT.
ROTATE STEAKS BETWEEN HOT AND COOLER PARTS OF GRILL FOR EVEN COOKING.
MAY NEED TO FINISH OVER INDIRECT HEAT.
LET REST AT LEAST 15 MINUTES AFTER REMOVING FROM GRILL.





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