October 26th, 2007

Colibri Ranch’s Olde West Rub-Dusted Strip Steaks

Darlya Oehler
Ingram, TX

Colibri Ranch’s Olde West Rub-Dusted Strip Steaks

 1/4 cup Worchestershire Sauce
 1/2 Tablespoon oil
 2 Tablespoons red wine (Chianti)
 4 – 10-oz Kansas City Strip Steaks

 2 Tablespoons Olde Thompson Pepper Blend peppercorns
 2 dried while chili petine peppers (pea-size peppers)
 1/2 Tablespoon sea salt
 1/4 teaspoon ground mustard
 1 teaspoon sugar
 1/4 teaspoon ground cumin
 1/2 Tablespoon garlic powder
 2 teaspoons dried lavender

 Oil for brushing on grill rack

Prepare a direct medium-hot fire with mesquite charcoal.

In a large zip-top plastic bag, combine Worcestershire sauce, oil and wine.  Place steaks in bag, close and refrigerate for 20 minutes, turning bag halfway through.

While steaks marinate, prepare rub.  In a spice grinder (an unused coffee grinder is great), place all the rub ingredients (spices).  Pulse several times until the peppercorns and lavender are ground up.

Remove steaks from marinade and place on a large foil-lined cookie sheet.  Lightly dust both side of steaks with rub.  Allow steaks to rest with rub on for about 5 minutes.  Brush hot grill rack with oil.  Place steaks on center of rack and grill about 8 minutes each side for medium rare (or to desired doneness).

Yield: 1/3 cup of rub; steaks serve 4-6.  This rub is great for any type of meat to be grilled.

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