Something new for delmonico steak (rib steak)

[luvs]

any ideas to spice it up?

 

[GB]

Here is a great rub that I have used on my ribeye steaks. The original recipe calls for salt, but I leave it out now. Fell free to add a little slat to your liking though. It is best to rub this on and then let it sit in the fridge for as long as you can hold out, but I have rubbed it on moments before the meat hits the grill and it is still great. Also usually when I made this run I will make at least a quadruple batch so that I have leftovers. It keeps very well in a sealed container.

1 tsp fresh ground black pepper
1 tsp lemon pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp dry mustard
1 tsp light brown sugar
1/2 tsp garlic powder
pinch of cinnamon

 

[luvs]

thanks geebs! i will try that!

 

[luvs]

minus the cinnamon- i'm allergic. oh, well...

 

[GB]

My pleasure

 

[buckytom]

just what cut of the cow is a delmonico? i heard about them, but i don't think i've ever eaten one...

 

[marmalady]

It's sort of a boneless rib eye.

 

[buckytom]

thanks marmalady.

 

[luvs]

just what cut of the cow is a delmonico? i heard about them, but i don't think i've ever eaten one...

i think it's like prime rib, bucks.... i sometimes think about if it's a local name. delicious cut, though! try it if you can.