Making a spice rub for this recipe accomplishes two things. One, it jacks up the flavor about 10 jillion times, and two, it helps create that signature sear and crust that elevates a plain old steak into a masterpiece. Make sure to let the steaks “come to room temp” on the counter, so they don’t have to work so hard to cook perfectly come time for grilling.
- One thick-cut ribeye steak (about 1 ½ pounds, 1 ½ inches thick)
- 1 pound Brussels sprouts
- 1 cup large cherry tomatoes (about the size of the sprouts)
- 3 tablespoons olive oil
- 1 teaspoon garlic salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon kosher salt
- ½ teaspoon cayenne pepper
Remove the steak from the fridge an hour before grilling to allow it to come to room temperature. Trim the sprouts and peel off any discolored outer leaves from the sprouts. Place the sprouts in a microwave-safe dish with a generous splash of water. Cover and microwave until the sprouts soften slightly, 3 to 4 minutes. Cool slightly, drain, pat dry, then toss in a large bowl with the tomatoes, olive oil, and garlic salt. Thread the sprouts onto 4 long skewers and the tomatoes onto 2 skewers. Combine the pepper, salt, and cayenne in a small bowl and pour it onto a plate. Press the steak into the plate to coat the underside with the spices, then flip and press the other side into the spices so both sides are crusted with the mixture.
Preheat a grill or large grill pan over high heat. Grill the steak and sprouts skewers until the steak forms a crust and is medium-rare and the sprouts and tomatoes are charred and tender, 2 minutes per side for the tomatoes, 5 to 6 minutes per side for the sprouts and steak.
Transfer the steak to a cutting board and let it rest for 5 minutes (this will help the meat stay juicy when you slice it). Transfer the sprouts and tomatoes to a serving platter. Slice the steak against the grain into the size slices you like. Serve with the sprouts and tomatoes.