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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.
1 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
Fall-off-the-bone meat submerged in a savory, tomatoey bath.
Raw, and really delicious.
It's way easier than it looks, and has a cider-y glaze.
Cauliflower: It’s not just for rice anymore.
