Dry Rubbed Rib Eye Steak For Two

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Good steak

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Steps

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In a small bowl , combine the sugar , salt , garlic , red pepper flakes , pepper , mushroom powder and olive oil and stir well to form a thick , fairly dry paste.

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Rub the paste all over the steak , coating it evenly , and refrigerate , wrapped in plastic , for 12 hours or overnight.

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Preheat the grill or broiler.

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Remove the steak from the refrigerator and brush off the excess marinade with a paper towel.

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Cook on the hottest part of the grill for 25 minutes , turning every 6 minutes , or to an internal temperature of 120 f for medium rare.

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Allow the steak to rest for 10 minutes , then slice against the grain.

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Drizzle with the olive oil and balsamic vinegar and serve immediately.

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Ingredients

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sugar, kosher salt, garlic cloves, hot red pepper flakes, fresh ground black pepper, porcini mushroom, extra virgin olive oil, rib eye steaks, balsamic vinegar