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Issue 398: Maple-Rubbed Rib Steaks

Rivky Kleiman

This rub is the perfect way to enhance and not overpower the natural flavors of your meat

Wednesday, June 14, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman
Food and prop styling by Amit Farber
Photography by Daniel Lailah

There isn’t much that compares to a rib steak that is prepared properly. This rub is the perfect way to enhance and not overpower the natural flavors of your meat.

INGREDIENTS

4 rib steaks, with bone or boneless

  • ¼ tsp onion powder
  • ½ tsp garlic salt
  • ¼ tsp cumin
  • dash black pepper
  • ¼ tsp smoked paprika
  • ¼ tsp basil
  • 1 Tbsp maple syrup
  • 1 Tbsp soy sauce


PREPARATION

Combine wet rub ingredients in a small bowl. Rinse steaks and pat dry. Arrange in a baking pan.

Cut shallow slits in a crisscross into the meat. Pour rub over rib steaks, smearing each steak well. Allow to marinate for 1 hour on the counter.

Spray or grease grates, then preheat grill to high. Grill steaks for 3 minutes on one side. Turn over and grill until steak reaches desired doneness.

Remove to platter. You can drizzle an additional Tbsp maple syrup over the steaks at this point. Allow to stand 3–5 minutes to allow juices to flow.

Note For a 1-inch steak, grill 6–8 minutes for rare, and 8–10 minutes for medium doneness. For a 1½-inch steak, grill 8–10 minutes for rare, 8–10 minutes for medium. You can check for doneness by pressing on the meat. Rarer meat has a spring to it. The more well done, the firmer the meat will be to your touch.

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