Steak Tonight

AleBrewer

Wanting to give one of the new rubs a try, I stopped at the local market for a rib-eye. They had boneless on sale for $7.99/lb.
Poured a Pale Ale for myself while getting the egg going.  Steak is not that thick, so I will probably just cook it at 600° or so.

I normally just hit my rib-eyes with a bit of sea salt and fresh ground pepper right before grilling, but I gave the Dizzy Raising the Steaks a sample at a shop this weekend, and it's pretty darn good. I never really cared for Montreal seasoning.....and this is nothing like it! It totally blows Montreal seasoning away.

Zaltydog

Seeing that beer is making my mouth water... it looks darker then the pale ales that I am accustomed too and it looks very good.

Will you sear it at 600 degrees and then cook at a lower temp?  or just keep going with the 600?

AleBrewer

@Zaltydog.....I actually just finished the cook. I cooked at about 500° for the whole cook. The steak was only about 1", so no need to sear high and finish low. It's resting now, but looks pretty good.

The Smutty pale is a bit darker than most pales, but it has a fair amount of hops to offset the malts.

AleBrewer

Steak was good.....rub was very good. Not overpowering at all, I will definitely use this again on steaks.

Had some fresh lettuce from the garden with a little olive oil, balsamic, fresh grated parmesan, and salt and pepper.