THE WINE & BEER ISSUE -May June 2018
July August 2016
from Ron Shewchuk
Here's the rub I'd use if I were to grill up a spinalis today.
1 T. coarse sea salt like Maldon or Fleur de Sel
1 T. coarsely ground black pepper
1 T. dried mint
1 t. dried parsley flakes
1 T. dried rosemary
1 T. granulated onion
1 t. granulated garlic
(optional)
1 t. crushed dried chiles
Here's the basic steak grilling technique:
Lightly sprinkle both sides of the steaks
with some of the rub and drizzle with
olive oil, turning them to coat. Preheat
your grill for high direct cooking. Put the
steaks on the cooking grate. Once you've
got both sides seared, turn the heat down
to medium, cover the grill, and cook for a
few more minutes, turning often, until the
steaks become slightly springy to the touch
and the internal temperature reads 120°F.
Remove from the grill and let them rest for
about five minutes.
