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Dry Rub Grilled Steaks

Total Time - 30 minutes (Active Time - 15 minutes) / Makes 4 Servings

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Grilling steaks include T-bone, porterhouse, New York strip, ribeye, filet mignon, top sirloin, and top sirloin fillets. Always let steaks rest for 5 minutes after cooking to allow juices to settle back into the meat.

Dry Rub Grilled Steaks

Dry Rub Grilled Steaks

4 (1-inch-thick) grilling steaks (about 2 lb)
1/2 teaspoon salt
1 teaspoon Montreal steak seasoning
1/2 teaspoon garlic powder

  1. Preheat grill. Dry each steak with a paper towel and season on both sides with salt, Montreal steak seasoning, and garlic powder.
  2. Place each steak on grill over direct heat 5-6 minutes on each side or until steak is 145°F. Let rest 5 minutes before slicing.

CALORIES (per 1/4 recipe) 470kcal; FAT 20g; CHOL 205mg; SODIUM 450mg; CARB 0g; FIBER 0g; PROTEIN 66g; VIT A 0%; VIT C 0%; CALC 4%; IRON 25%

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Other Preparation Methods

Pan Sear: Season 4 (1-inch-thick) grilling steaks (about 2 lb) with 1 teaspoon chopped garlic and 1/2 teaspoon each salt and pepper. Preheat 1 tablespoon canola oil in large sauté pan over medium. Cook 4-6 minutes on each side or until steak is 145°F.

Broil: Preheat oven to broil. Season 4 (1-inch-thick) grilling steaks (about 2 lb) with blackening steak seasoning and place on foil-lined baking sheet. Broil 6-8 minutes on each side or until steak is 145°F.

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Shopping List

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Dry Grocery
Add to your grocery list 1 tsp Montreal steak seasoning

Add to your grocery list 4 (1-inch-thick) (about 2 lb) grilling steaks

From Your Pantry
Add to your grocery list 1/2 tsp garlic powder
Add to your grocery list 1/2 tsp salt

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Recipe Version FRM0010