Recipe: The Perfect Dry-Rubbed Steak
If you’re craving a steak that’s rich in flavour, this Savoury Ribeye with Porcini & Peppercorns is your new go-to. The earthy porcini mushrooms and the subtle heat from black peppercorns in Kanel’s Butcher’s Block blend create a perfect balance, highlighting the marbled beauty of a ribeye. Whether you're cooking for yourself or hosting friends, this recipe is a must-try!
✔GLUTEN FREE
✔DAIRY-FREE ✔NUT-FREE
What You’ll Need
- 30oz. Ribeye Steak
- 1-2 Tbsp of Olive Oil
- 1 Tbsp. Kanel Butcher’s Blend
Preparation
- Lightly rub the steak with olive oil, then generously sprinkle with Butcher’s Blend. Massage to penetrate the flavors and refrigerate for 1-3 hours.
- Remove the steak from the fridge and let stand at room temperature for 30 minutes. This will ensure even cooking.
- Preheat the BBQ to high and oil the grill.
- Place the steak on the hot grill and cook for about 3 minutes.
- Flip the steak over and repeat (cooking 3 minutes, turning 45 degrees, and cooking an additional 3 minutes).
- Lower the heat to low, and continue indirect cooking until the internal temperature reaches 130°F for rare or 145°F for medium-rare.
- Place the steak on a plate and cover with foil. Let it rest for 5 minutes before serving.
