You don’t need the perfect weather to fire up the grill. You just need the perfect steak. With a little extra fat than other cuts, the ribeye remains tender and juicy through high-heat cooking. The flavor, however, is all on you. Don’t worry, though. This smoky spice rub will make you look like the grill master you are. Stock up on spices, fresh wood chips and heirloom tomatoes. The forecast is calling for some hot temps!
Grilled Ribeye Steak with Heirloom Tomatoes
2 cups hickory or oak chips
2 tsp. Frontier paprika
1 tsp. Frontier kosher salt
1/2 tsp. Frontier ground sage
1/4 tsp. Frontier garlic powder
1/4 tsp. Frontier ground mustard seed
1/4 tsp. Frontier fine grind black pepper
4 boneless beef ribeye steaks, cut 1-inch thick (2-1/2 to 3 lbs.)
6 to 8 small heirloom tomatoes*, halved
8 to 12 scallions, trimmed
*Campari or Roma tomatoes may be used in place of heirloom tomatoes.
- To prepare wood chips, soak in water for 1 hour before grilling; drain.
- In small bowl, combine garlic powder, paprika, salt/pepper, sage and mustard seed. Sprinkle tomatoes with ½ tsp. of the mixture and set aside. Sprinkle remaining mixture over both sides of steaks and rub in.
- Arrange charcoal around a drip pan and light the briquettes. Sprinkle wood chips over coals at medium-high heat. Place steaks on grill over drip pan. Cover and grill 16 to 20 minutes for medium-rare (145 degrees F) or 20 to 24 minutes for medium (160 degrees F), turning once halfway through.
- With 8 to 10 minutes of grilling time left, place tomatoes, cut sides up, over drip pan and place scallions on grill rack over coals. Grill for the remainder of grilling time, turning onions once.
- Let steaks stand 5 minutes before serving. Serve with tomatoes and scallions.