It’s Meat Week!

BJ Bounds

BJ Bounds

This week we celebrate all things carnivorous.  That’s right–it’s Meat Week!  If you are a vegetarian, you might want to look away.

Beef Chart

Today I’m going to focus on the cow because now that I know about Meat Week, all I can think about is Steak!  And not just any steak—I want a rib-eye!

 I would love to leave you with a tried and true recipe for steak seasoning but I only eat it, I never make it.  So I’m going to give you a recipe that sounds good to me that I found on


  •  3 tablespoons kosher salt (to taste)
  • 2 tablespoons brown sugar
  • 1 teaspoon crushed red pepper flakes, pulverized
  • 2 teaspoons spanish smoked paprika
  • 1 teaspoon garlic powder
  • oil, for brushing grill
  • extra virgin olive oil


Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.

 Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours.

 Preheat a gas or charcoal grill until hot. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature.

 Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.

Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking until desired temperature. 

Sounds delicious doesn’t it?

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