Best Rib Rub Recipes

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RIB DRY RUB



Rib Dry Rub image

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Time 10m

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Steps:

  • Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

BOBBY FLAY'S RIB RUB



Bobby Flay's Rib Rub image

Make and share this Bobby Flay's Rib Rub recipe from Food.com.

Provided by Eric R.

Categories     Pork

Time 10m

Yield 9 Tablespoons, 4 serving(s)

Number Of Ingredients 10

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Steps:

  • Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

PORK RIB RUB



Pork Rib Rub image

A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!

Provided by Babel Phaedrus

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

½ cup smoked paprika
¼ cup fine sea salt
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons dried, ground rosemary
¼ teaspoon cayenne pepper

Steps:

  • Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 13.8 g, Fat 1.5 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 3527.4 mg, Sugar 3.1 g

BEEF AND PRIME RIB RUB



Beef and Prime Rib Rub image

Great for any beef and especially on prime rib that is roasted low and slow.

Provided by Joe Werner

Categories     100+ Everyday Cooking Recipes

Time 5m

Yield 14

Number Of Ingredients 10

2 tablespoons salt
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons Montreal steak seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Cajun spice
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried basil

Steps:

  • Combine salt, pepper, paprika, steak seasoning, garlic powder, onion powder, Cajun spice, thyme, rosemary, and basil in a container with an airtight lid.

Nutrition Facts : Calories 14.4 calories, Carbohydrate 3.1 g, Fat 0.3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 1493 mg, Sugar 0.4 g

RIB-EYE STEAK RUB



Rib-Eye Steak Rub image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 15 steaks

Number Of Ingredients 15

1/2 cup steak rub
4 tablespoons paprika
2 tablespoons course black pepper
1/2 tablespoon white pepper
1/2 tablespoon cayenne pepper
4 tablespoons rib rub
5 tablespoons minced garlic
1/2 cup brown sugar
6 tablespoons balsamic vinegar
1 tablespoon sea salt
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh thyme
Olive oil, as needed
15 steaks

Steps:

  • Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side

RIB RUB FOR FALL-OFF-THE-BONE RIBS



Rib Rub for Fall-Off-The-Bone Ribs image

Generously season ribs with this flavorful dry rub and then slow cook on the grill for delicious, fall-off-the-bone ribs that won't heat up your house in the summer.

Provided by Annabelle

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 6h

Yield 12

Number Of Ingredients 9

¾ cup white sugar
¾ cup brown sugar
¼ cup seasoned salt
2 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
4 racks pork spareribs

Steps:

  • Combine white sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a container with a lid; shake until rub is evenly combined.
  • Generously rub both sides of each rib rack with rub.
  • Preheat grill for medium heat and lightly oil the grate.
  • Place 1 rack of ribs, meaty-side down, in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack, meaty-side up. Repeat process with remaining rib racks.
  • Angle the rib racks on the top grill shelf so the meaty sides are facing out and they are stacked one in front of the other at an angle. Turn off heat directly below the ribs and turn other burner on low; close the grill lid and cook for 30 minutes.
  • Flip ribs so the closest side to the flame is the furthest side and the meaty side is still facing forward and the rack that was in the front is now in the back. Continue to cook, flipping every 30 minutes, until outsides are crispy and meat is tender, about 5 hours. Slice into small chunks.

Nutrition Facts : Calories 1150.2 calories, Carbohydrate 24.8 g, Cholesterol 320.6 mg, Fat 80.6 g, Fiber 1 g, Protein 77.6 g, SaturatedFat 29.5 g, Sodium 1168 mg, Sugar 21.8 g

SIMPLE PORK RIB DRY RUB



Simple Pork Rib Dry Rub image

I have used this simple rub to make ribs on the barbi in both Memphis, where I learned, and England, where I now live. The dry rub will stop the ribs from burning on the outside, as happens with some wet sauces. This rub is hot and sweet, which makes it perfect for ribs. The proportions of ingredients can be adjusted to taste. On two continents, I've received nothing but compliments for this recipe. I use this for approximately 2 kilograms ribs.

Provided by Bob Goldsmith

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 4

½ cup freshly ground black pepper
½ cup ground cayenne pepper
1 cup dark brown sugar
3 tablespoons salt

Steps:

  • In a medium bowl, thoroughly mix freshly ground black pepper, ground cayenne pepper, dark brown sugar and salt. Rub thoroughly into ribs, using as little or as much as you like, before grilling as desired.

Nutrition Facts : Calories 102.2 calories, Carbohydrate 25 g, Fat 1.1 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 2625.7 mg, Sugar 18.2 g

SWEET FIRE RIB RUB



Sweet Fire Rib Rub image

Also goes very good on some chicken, tri-tip steaks, or pretty much anything BBQ. I do a lot of smoked foods, and it's perfect.

Provided by SmokinMeats

Time 5m

Yield 3

Number Of Ingredients 9

½ cup brown sugar
½ cup white sugar
¼ cup smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon salt

Steps:

  • Mix brown sugar, white sugar, paprika, onion powder, garlic powder, chili powder, black pepper, cayenne pepper, and salt together in a bowl. Store in a sealable container in a cool, dry place.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 82 g, Fat 2 g, Fiber 5.8 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 2369 mg, Sugar 71.7 g

DAVE'S RIB RUB AND PIT BARBECUE RIBS



Dave's Rib Rub and Pit Barbecue Ribs image

Make and share this Dave's Rib Rub and Pit Barbecue Ribs recipe from Food.com.

Provided by Hey Jude

Categories     Pork

Time 6h45m

Yield 5-6 serving(s)

Number Of Ingredients 19

2 cups packed light brown sugar
1 cup kosher salt
3/4 cup sugar
1/2 cup garlic seasoning
1/4 cup chili powder
1/4 cup lemon pepper
1/4 cup onion salt
2 tablespoons fresh coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed clove
1 tablespoon cayenne pepper
1/2 cup Mrs. Dash seasoning mix
1/4 cup salt
2 sparerib racks
1/2 cup Italian salad dressing
1/2 teaspoon fresh coarse ground black pepper
1/2 cup packed brown sugar
1 cup minced dried onion
1 (20 ounce) bottle barbecue sauce (recipe specifies Dave's but use your favorite)

Steps:

  • Mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
  • The night before cooking, trim the ribs of all excess fat and place them in a large plastic bag; pour in Italian dressing to coat; seal bag well, refrigerate for 4 hours, turning occasionally; remove and wipe dressing off then sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
  • Wrap each rib in plastic and refrigerate overnight.
  • Next day: remove from wrap and wipe sludge off ribs; generously coat front and back of ribs with rib rub and, using your hands, rub seasoning into meat and set aside.
  • Smoking takes 6 hours.
  • Prepare about 15 briquettes until they're red hot; place coals on one end of grill and place 1 pound of green hickory around coals (use water-soaked hickory chunks if you can't find freshly cut hickory).
  • Keep internal temperature of the grill at 200-225°F and add more charcoal and hickory chunks every hour as needed.
  • Place ribs bone side down but not directly over hot coals; after 3 hours, remove ribs from grill and wrap in foil; hold in covered grill at 180-200°F for 1 1/2 to 2 hours or until fork tender.
  • Build a really hot bed of coals over the entire bottom of the grill.
  • This goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
  • Slather with barbecue sauce and let the heat caramelize the sauce.
  • According to Dave, this caramelizing with the charring and slow smoking is the secret to tender, smoky ribs the way it's in the deep south.
  • Take your time, visit with friends and drink some beer while slow cooking these ribs.

OKLAHOMA JOE'S RIB RUB



Oklahoma Joe's Rib Rub image

Living in Kansas City, we have a wide range of BBQ joints to choose from, but our favorite has always been Oklahoma Joe's in the heart of KC! This is a mixture of flavors - sweet, peppery and spicy. You'll love it!

Provided by Dine Dish

Categories     Pork

Time 10m

Yield 1/2 cup

Number Of Ingredients 10

2 tablespoons granulated sugar
1 tablespoon packed brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon ground black pepper

Steps:

  • In a small bowl, combine granulated sugar, brown sugar, garlic powder, chili powder, paprika, cumin, salt, onion powder, white pepper and black pepper.
  • Store in a covered container at room temperature!

RIB RUB - COPYCAT FAMOUS DAVE'S



Rib Rub - Copycat Famous Dave's image

Make and share this Rib Rub - Copycat Famous Dave's recipe from Food.com.

Provided by Dropbear

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

2 tablespoons whole celery seeds
1 teaspoon crushed clove
1 teaspoon cayenne pepper
1/4 cup salt

Steps:

  • Mix together thoroughly.
  • Store in airtight container.

KANSAS CITY BBQ RIB/BRISKET RUB



Kansas City BBQ Rib/Brisket Rub image

This is an amazing rub that came for the Food Network website on Emeril's page. It give any kind a meat a really good flavor.

Provided by Gabe6309

Categories     < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 14

1/3 cup brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Emeril's Original Essence (see recipe for Essence)
4 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 tablespoon chili powder
1 teaspoon ground mustard
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Steps:

  • Combine all ingredients in a medium bowl and stir to combine breaking up any lumps that appear. Use for any meat that you want to grill, rotisserie, or smoke (i.e. Beef Brisket, Pork Loin, Salmon, Steak, etc). Rub meat with Olive Oil on all sides. Sprinkle rub on all sides of the meat and rub it inches
  • Store left over rub in an airtight container.

Nutrition Facts : Calories 725, Fat 6.4, SaturatedFat 1, Sodium 28030.9, Carbohydrate 175.5, Fiber 16.3, Sugar 145.7, Protein 8.2

SPICY RIB RUB FOR PORK ROAST



Spicy Rib Rub for Pork Roast image

The flavors come alive in this rub. Even though we've tried numerous ways to fix pork roast, we always come back to this recipe because of the magnificent flavors and ease in preparation. Your kitchen will smell heavenly while this is cooking. This recipe gives you enough rub for 3 pork roasts so store excess in an small container or spice jar.

Provided by Claudia Dawn

Categories     Pork

Time 1h35m

Yield 1/8 Cup

Number Of Ingredients 7

1/8 cup paprika
2 teaspoons onion salt
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons dried whole thyme
1/2 teaspoon ground red pepper
1/4 teaspoon ground black pepper

Steps:

  • Combine all ingredients.
  • Rub on a 2 ½ to 3 pound pork roast.
  • Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
  • Do not overcook.

JEFF'S NAKED RIB RUB RECIPE - (4/5)



Jeff's NAKED RIB RUB Recipe - (4/5) image

Provided by á-166103

Number Of Ingredients 7

1 CUP DARK BROWN SUGAR
1/2 CUP PAPRIKA
2 1/2 TBS COURSE BLACK PEPPER
1-1/2 TSP CHILI POWDER
1-1/2 TBS GARLIC POWER
1 TSP CAYENNE RED PEPPER
2 TBS KOSHER SALT

Steps:

  • IN A LARGE SHALLOW DISH MEASURE,DARK BROWN SUGAR & PAPRIKA. RUN BROWN SUGAR AND PAPRIKA THROUGH BLENDER FOR LUMP FREE MIXTURE. ADD 1 DRY INGREDIENT ONE AT A TIME. USE COURSE BLACK PEPPER AN KOSHER SALT TO HAVE RIGHT TEXTURE. PUT MIXTURE IN ZIP-LOCK BAG. COATS TWO SLAB OF RIBS

PAN-SEARED RIB-EYE STEAKS WITH PORCINI AND ROSEMARY RUB



Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub image

Provided by Bruce Aidells

Categories     Mushroom     Sauté     Quick & Easy     Father's Day     Rosemary     Steak     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 6

2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil

Steps:

  • Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.
  • Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).
  • Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
  • Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
  • Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
  • *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

SCOTT'S DRY PORK AND RIB RUB



Scott's Dry Pork and Rib Rub image

None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy.

Provided by Scott Rhoades

Categories     Pork

Time 5m

Yield 3-4 Racks of ribs or pork butts

Number Of Ingredients 12

1 cup light brown sugar
3 tablespoons paprika
2 teaspoons seasoning salt (like Lawry's)
1 teaspoon kosher salt
2 teaspoons garlic powder
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1 tablespoon chili powder
1/2 teaspoon dry mustard

Steps:

  • Sift all ingredients together.I use a food processor to get a fine powder.
  • Put a liberal amount of the dry rub on the meat you wish to season.
  • Rub seasoning into the meat, covering entire surface.
  • Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
  • Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce.
  • Enjoy.

Nutrition Facts : Calories 323.1, Fat 1.6, SaturatedFat 0.3, Sodium 652.7, Carbohydrate 80.8, Fiber 4.5, Sugar 72.2, Protein 2.2

WALLY'S RIB RUB



Wally's Rib Rub image

I have been making this for a number of years, and everyone who has tried my ribs, chops and chicken says it has the best they ever had. Maybe they were just sucking up for a free meal, but I think it's good!

Provided by buckeyewalt

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 22

Number Of Ingredients 8

1 ¾ cups white sugar
3 tablespoons brown sugar
¼ cup Hungarian sweet paprika
1 tablespoon ground black pepper
1 ½ teaspoons garlic powder
½ cup salt
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper

Steps:

  • Stir together white sugar, brown sugar, paprika, black pepper, garlic powder, salt, chili powder, and cayenne pepper until blended. Store in an airtight container until ready to use.
  • To use the rub, remove the membrane on the back of the ribs, and rub both sides of the ribs with the mixture. Don't skimp on the rub! Wrap the ribs with plastic, and refrigerate overnight. Cook the ribs slowly over indirect heat for 2 hours, basting with your favorite barbeque sauce during the last 20 minutes.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 19 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.3 g, Sodium 4.2 mg, Sugar 17.9 g

GRILLED RIB-EYE STEAKS WITH MEDITERRANEAN RUB



Grilled Rib-Eye Steaks with Mediterranean Rub image

Categories     Beef     Herb     Low Carb     Low/No Sugar     Wheat/Gluten-Free     Summer     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 9

2 tablespoons ground cumin
1 tablespoon ground paprika
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
4 1-pound boneless rib-eye steaks (each about 1 inches thick), trimmed
8 lemon wedges

Steps:

  • Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight.
  • Prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2-inch-thick diagonal slices. Transfer to platter. Sprinkle with salt. Serve with lemon.

RIB-EYE STEAKS WITH PORCINI RUB



Rib-Eye Steaks with Porcini Rub image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 3 servings

Number Of Ingredients 16

1/4 cup dried porcini mushrooms, broken up
2 tablespoons kosher salt
2 tablespoons whole black peppercorns
2 tablespoons granulated sugar
1 tablespoon granulated garlic or minced garlic
1 tablespoon red pepper flakes
Three 1 1/2-inch-thick rib-eye steaks
Olive oil, for the pan
6 ounces baby arugula
Juice of one lemon
Oven-Dried Tomatoes, recipe follows
Balsamic vinegar, for drizzling
1 pint cherry tomatoes, sliced in half
Olive oil
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, optional

Steps:

  • For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
  • Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
  • Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
  • For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
  • Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
  • Preheat the oven to 300 degrees F.
  • Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.

RIB EYE RUB FIORENTINA STYLE ALA MARIO BATALI



RIB EYE RUB FIORENTINA STYLE ALA MARIO BATALI image

Categories     Beef     Backyard BBQ     Grill/Barbecue

Yield 4 People

Number Of Ingredients 8

1 tbl chopped, fresh rosemary
1 tbl chopped fresh sage
1 tbl roughly chopped fresh thyme leaves
2 tbl kosher salt
2 tbl freshley ground pepper
1 3 - 3 1/2 lb. porterhouse or bone-in rib-eye steak, about 3 inches thick
2 tbl olive oil
2 cloves garlic, crushed

Steps:

  • Combine the rosemary, sage, thyme, salt & pepper in a small bowl mix well. Pat the steak dry & coat it all over with the herb mixture. Place olive oil in a small dish and add garlic. Allow mixture to steep for several hours. Drizzle one tlb of olive oil over one side of the steak to moisten the herb mixture, and rub it in gently so it will adhere to the meat. Turn the steak over and moisten the other side with the remaining olive oil. Place on a plate, cover with plastic wrap and let stand at room temperature for 30 minutes to one hour. Preheat gas grill or prepare a hot charcoal grill with enough coals to last 25 minutes. If possible, leave center of the grill without coals or flame. Place the steak on the grill over the coals and sear on each side for 2 - 3 minutes. Move to cooler part of grill and cook until internal temperature reaches app. 116 degrees. Place steak back directly over the coals, or flame, and finish until steak reaches 120 degrees, turning over once. Transfer to cutting board and let rest for app. 10 - 15 minutes. Then carve steak family style and serve.

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