Chef Jim’s Recipe for Seasoned Rib Eye
* Select a rib eye steak from your favorite butcher.
* Spray all surfaces with olive oil. Rub back, top and sides with the oil and sprinkle with Phantom Hill Steak Rub.
* Tap the seasoning gently into the meat with a rubber mallet and wrap it in foil. Place it in the refrigerator for 2-24 hours.
* Remove from the refrigerator and let stand for about 30 minutes.
* Set on a very hot grill, sear on each side for 5-10 minutes.
* Remove and serve with your favorite side dish. We like to serve Jim’s famous German Potato Salad. We like to pair this meal with a bold, Texas Tempranillo.
By Mary Thompson
