Ingredients
- Butter, for grilling
- 2 teaspoons dry mustard powder
- 1 1/2 teaspoons dried oregano
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 (16-ounce) bone-in covering steaks, about 1 1/2-inches thick
- 1 clove garlic clove, halved
- Red Pepper, Onion and Fennel Saute:
- two tablespoons essential olive oil
- 1 medium onion, sliced
- 1 bulb fennel, sliced
- 1 red bell pepper, sliced
- Salt and freshly ground pepper
- two tablespoons chiffonade tulsi
Directions
For that steaks:
In a tiny bowl, stir together the mustard powder, oregano. chili powder, pepper and salt put aside. Rub each one of the steaks using the cut sides from the garlic clove halves, pressing the garlic clove hard in to the bone to obtain the garlic clove juices flowing. Pat each side from the steak using the spice mixture.
Preheat cast-iron griddle with butter over medium heat.
Grill the steaks for 6 minutes per side for medium-rare. Transfer steaks to some cutting board, tent with foil, and let are a symbol of a few minutes before serving,
Add oil to some medium-sized saute pan over medium heat. Add onions. fennel and red bell pepper and saute until tender. Season with salt, pepper and stir within the tulsi before serving with steaks.
Recipe thanks to The Deen Siblings (Deen Bros Y'All, pg. 116)
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