Spanish-spiced Grilled Steak
Smoked paprika adds a touch of mellow smoke flavour and Spanish flair to an impressive, thick Grilling Steak. Use a hot smoked paprika if you like a bit of kick or a sweet one for a mild fragrant rub.
1. Combine smoked paprika, rosemary, garlic, salt and pepper in a bowl. Rub all over steak. Place on a plate; cover and refrigerate for 2 to 4 hours.
2. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C).
3. Insert oven-safe meat thermometer into middle of steak, not touching bone. Grill steak over direct medium-high heat in a closed barbecue for 3 to 4 minutes, turning twice or more, or until browned. Place over drip pan; turn off burner under drip plan. Close lid and cook for about 10 to 15 minutes for medium-rare 145°F (63°C) at the least.
4. Transfer to a cutting board and let rest for 5 minutes. Carve meat from the bone, then across the grain into slices and finish with a squeeze of lemon juice.
Use a digital instant-read thermometer inserted sideways into the steak for the best way to determine doneness.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Choline, Phosphorus
Source of: Potassium, Thiamine, Magnesium
8g Saturated Fat, 0.5g Trans Fat, 0.7g Polyunsaturated Fat, 9g Monounsaturated Fat
1 Lemon
Fresh rosemary
Garlic
1 Bone-in Prime Rib Grilling Steak, 1½ inch (4 cm) thick (about 2 lb/1 kg)
Smoked paprika
Salt
Pepper
Ingredients
Directions
1. Combine smoked paprika, rosemary, garlic, salt and pepper in a bowl. Rub all over steak. Place on a plate; cover and refrigerate for 2 to 4 hours.
2. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C).
3. Insert oven-safe meat thermometer into middle of steak, not touching bone. Grill steak over direct medium-high heat in a closed barbecue for 3 to 4 minutes, turning twice or more, or until browned. Place over drip pan; turn off burner under drip plan. Close lid and cook for about 10 to 15 minutes for medium-rare 145°F (63°C) at the least.
4. Transfer to a cutting board and let rest for 5 minutes. Carve meat from the bone, then across the grain into slices and finish with a squeeze of lemon juice.
Use a digital instant-read thermometer inserted sideways into the steak for the best way to determine doneness.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Choline, Phosphorus
Source of: Potassium, Thiamine, Magnesium
8g Saturated Fat, 0.5g Trans Fat, 0.7g Polyunsaturated Fat, 9g Monounsaturated Fat
1 Lemon
Fresh rosemary
Garlic
1 Bone-in Prime Rib Grilling Steak, 1½ inch (4 cm) thick (about 2 lb/1 kg)
Smoked paprika
Salt
Pepper
