Grilled Rib Eye Steak with Mustard Mayonnaise

In honor of the Fourth of July, here’s a simple meat spice rub for when you have a carnivorous urge. In this case the rub was used on a grilled rib eye steak, but will work with just about any meat. A mustard mayonnaise further flavors the grilled steak.

Enjoy!

Ingredients

1 Bone-In Rib Eye Steak

Oil to coat the steak (optional)

Meat Spice Rub Ingredients

1 Tbs. Cumin

1 Tbs. Coriander

1 Tbs. Pepper

½ tsp. Salt

Mustard Mayonnaise Ingredients

3 Tbs. Mayonnaise

1 tsp. Mustard Powder (hot mustard powder or Coleman’s brand)

1 tsp. Lemon or Lime Juice

Spice Rub and Meat Preparation

1. Toast the cumin, coriander, and pepper in a small pan until fragrant. Remove from pan and allow to cool.
2. Grind the cooled toasted spices and salt in a spice or coffee grinder.
3. Optionally oil the rib eye steak and then some of the rub the ground spice mix on the steak. Set aside for one hour before grilling. Any remaining rub can be stored in a sealed container for future use.
4. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. The steak will be grilled using direct heat and then using indirect heat, so the grill should be set up for indirect grilling. If smoking the steak, soak any wood chunks or chips (oak, hickory, or pecan) for 1 hour before cooking if desired.

Mustard Mayonnaise Preparation

1. Put the mayonnaise, mustard powder, and the lemon or lime juice into a small dish.
2. Mix the ingredients for the mustard mayonnaise and set aside.

Cooking Instructions

1. If using a charcoal grill, arrange the lighted coals to one-half of the kettle (as opposed to dividing the coals on two sides of the grill). For a gas grill, follow the manufacturer’s instructions as to which burners to use for direct and then for indirect cooking.
2. Add the chunks or chips for smoking.
3. Place the rib eye steak on the hot side of the grill for 1.5 to 2 minutes uncovered, then turn the steak 90⁰ and grill uncovered for another 1.5 to 2 minutes to create grill marks.
4. Turn the steak over and grill uncovered on the hot side for 1.5 to 2 minutes.
5. Move the steak to the cool side of the grill, cover, and cook for another 4 minutes.
6. Remove the steak from the grill and allow to rest for 5 minutes before serving with the mustard mayonnaise.

Notes

1. Be careful not to overcook the rib eye steak. The temperature of your fire and previous experience with your grill will determine the cool side cooking time.