Rib Eye Steak

Serves: 4

Prep Time: 15 minutes

Cooking Method: Direct Medium-High Heat (400 – 450 F)

Grilling Time: 10-15 min

Additional Tools: 1 or 2 Primal Grilling Cedar Planks Soaked in water for at least 1 hour* 

*Typically you can fit two rib eyes per plank.  Adjust number of planks to number of steaks or steak size

Rub:

4 Fresh Garlic Cloves - minced

1 ½ tablespoon of olive oil

1 teaspoon of Chile Pepper

1 teaspoon of Cayenne Powder

1 teaspoon of Onion Powder

1 teaspoon of Sea Salt

½ teaspoon of Pepper

2 Rib Eye Steaks

Instructions:

1. Make sure your plank is soaking. 1 hour is OK but 2 hours is preferred.
2. Mix all of the rub ingredients in a small bowl into a pasty texture.
3. Spread the rub with your fingers on all sides of your steaks.
4. Let your rib eye sit outside the fridge while you prepare your grill for direct cooking over medium heat.
5. Once the grill is pre-heated, place your plank(s) directly on top of the heat source with the lid closed for 3 minutes to pre-heat. If your grill is too hot you risk flare-ups so keep an eye out for this.
6. Open the lid and place your rib eyes on the plank and then put the lid back on and cook for 3 to 5 minutes depending on your preference of doneness.
7. During this time keep the lid closed as much as possible while you peak through the vent holes for flare-ups. You should have a good smoke flow and a strong cedar aroma.
8. After 3 to 5 minutes quickly open the lid to flip your steaks. Replace the lid and continue to cook for another 3 to 5 minutes.  
9. Move your plank(s) of to the side and finish your steaks directly on the grill grates to produce a nice sear on both sides.
10. Once seared move your steaks to a serving platter, lightly tent with aluminum foil and rest the steaks for 5 minutes to let the juices settle.

Tip:  You can place the steaks back on the plank and place this onto an oval shape plate for a nice presentation and nice aroma at the dinner table.