Monday, December 03, 2007
I tried a Southwest rub a few months ago...with decent results. But I could tell the boyfriend wasn't thrilled, and I was feeling average, at best, with the recipe.
So, here is our re-do. We thought it created fantastic flavor...don't overdo the steaks and this will become your go-to steak treatment.
2 1 lb bone-in, or 6-12 oz boneless steaks, Rib Eye or New York preferred
Course-ground sea salt coating all sides of steak
Cayenne pepper generously rubbed onto steak
Chili powder, again generously rubbed onto steak
Black pepper, generously rubbed onto steak
Cinnamon, light sprinkle
Brown Sugar, generously rubbed onto steak
1/2 c dry red wine
1/4 c Worcestershire sauce
1/4 c honey
Rub steaks with all dry seasoning and let stand at room temperature. Meanwhile, stir sauce ingredients in a small bowl.
Grill steaks over high heat, basting with liquid mixture at least twice. Steaks may be done as quickly as 5 min per side, check frequently!