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| Rod Perfect Steak |
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| HomeRod Perfect Steak |
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| ROD'S PERFECT STEAK |
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| Ingredients |
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| ROD'S RUB STEAK OUT! |
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1 Tablespoon Olive Oil |
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Favorite cut of beef |
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| The best steak, in my opinion, is one that is seared to perfection. With a combination of RODS RUB STEAK OUT! and a grill temperature of 600 degrees, you will achieve a heavenly cooked steak. |
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| Select your favorite cut of beef, coat the meat with a light amount of oil or butter, just enough to help hold the rub. Coat both sides and the edges of the meat with RODS RUB STEAK OUT!, dont be afraid to use a generous portion of rub. The more rub, the more flavor. |
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| Set the grill or smoker to reach 600 degrees. I use The Big Green Egg as my smoker/grill for making steaks. With The Big Green Egg, completely open both top and bottom drafts to obtain the high temperature. For a standard grill let the temperature get as high as possible without hurting yourself or the grill. |
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| SEARING sear steaks 1½ to 3 minutes on one side. Turn and repeat searing for the other side. |
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| SMOKING after searing both sides lower the temperature by completely closing The Big Green Egg top and bottom drafts. Grill for five more minutes for an average cut of meat or add a few more minutes for those nice big cuts. |
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| GRILLING after searing both sides, lower the grill temperature to below 500 degrees and move the meat to a cooler area on the grill. |
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| BROILING for a great indoor option, set your oven to broil. Place the prepared steaks on a broiling pan covered in pierced tin foil. Broil each side of meat for 4 - 5 minutes for medium-rare to medium steaks. |
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| ROD'S RUB IN THE BLACK is an alternative flavor used to prepare this dish. |
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