Chock full of lemon and chile, Bar-H Beef Rub was made for summer grilled steaks. The only thing that could make it better, of course, is beer! We marinated this glorious tomahawk-cut steak overnight, then grilled it over red hot coals for a crispy exterior and a juicy, medium-rare interior. The Newcastle brown ale we used brought a nutty component, perfectly offsetting the tangy spice of the rub itself.
Topped with a thick slice of a compound butter also made with Bar-H Beef Rub, this steak is the definition of decadent, but still oh-so rugged. We can still smell it sizzling on the grill…
- 1 big, beautiful steak, your favorite cut
- 1 tablespoon ground Bar-H Beef Rub
- 1/2 cup beer
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- Put the the steak into a large zip-lock bag (or a shallow air-tight container). Mix the rest of the ingredients together and pour over steak. Seal bag (or container tightly). Refrigerate for 2 hrs or overnight.
- Bring steak to room temperature before grilling or broiling. (A room temperature steak cooks better and more evenly than a cold one.) Top with a thick slice of an herb and spiced flavored butter, letting it melt slowly over the steak.
For the beer, we used Newcastle Brown Ale, but any good beer will do.
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