Outlaw Ribeye
TAKE THIS MOUTH-WATERING COPYCAT DISH EVEN FURTHER AND SERVE THIS BONE-IN RIB EYE STEAK WITH MASHED POTATOES AND BROCCOLI, JUST AS LONGHORN STEAKHOUSE DOES.
Prairie Dust Steak Seasoning
1 tablespoon kosher salt
11/2 teaspoons black pepper
11/2 teaspoons sweet paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 (18-ounce) bone-in rib eye steaks
1. Whisk together the Prairie Dust spices and put them in a medium-hole shaker.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
3. Shake the spices over one side of the steaks and lay them on the grill, spice side down. Cook 9 to 10 minutes per side, turning once, or until cooked to your preferred doneness. Shake the spices over the top side before turning the steak over.
4. Let the steaks rest a few minutes before serving with the vegetables of your choice.
Serves 2
Bone-in steaks take a little longer to cook. To check for doneness, cut a small slit near the bone to check the meat. Bright red means it’s still rare at the thickest part of the steak.