Calphalon 1832450, Руководство пользователя

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24
Spice Rubbed Rib-eye Steaks
Ingredients:
2 (12 ounce) rib-eye steaks, about 1-inch thick
3 tablespoons regular or smoked paprika
3 tablespoons Kosher salt
2 tablespoons dried oregano leaves
1 tablespoons onion powder
1 tablespoon freshly ground black pepper
2 teaspoons dried mustard
1 tablespoon olive oil
Method:
Remove steaks from refrigerator about 30 minutes prior to grilling.
Insert the removable plates into the grill, choosing the side with the grill
grates. Lift the handle of the grill and press the Lid Switch to release the grill
and allow it to open completely and lie flat, parallel with the countertop.
Turn the Position Control Knob to
“Open” and the Temperature Control
Knob to Sear . The Ready light will illuminate as soon as preheating
is complete.
Meanwhile, in a small bowl combine paprika, salt, oregano leaves, onion
powder, black pepper, and dried mustard. Store spice mixture in an airtight
container until ready to use. Spices are best stored in a cool location out of
direct light.
Brush steaks with olive oil and sprinkle with desired amount of
seasoning mixture.
Place steaks on grill. Grill for 6 minutes or until browned. Turn and grill
for 6 more minutes or until 145°F (medium-rare), 160°F (medium), or
desired level of doneness. Or, if desired, sandwich steaks between closed
grill grates and cook for 5 to 7 minutes or until desired level of doneness.
Remove steaks with a heat resistant nonmetal utensil.
Makes 2 servings