Rib-eye steaks

Preparation

1. Dry Friction: In a small bowl, garlic, pepper, mustard, paprika, chili powder, thyme, salt and pepper until blended.

2. Oil Brush both sides of each fillet steaks and on a large sheet of plastic wrap. Rub the spice mixture on both sides of the steaks. Wrap securely and. In the refrigerator for at least 1 hour or up to 24 hours

3. Heat a gas grill to high, the construction of a hot charcoal fire until the coals are white ash, or heat grill.

4. Grill the steaks 4-6 cm above the heat source for 5-7 minutes per side for rare, 7-9 minutes in the middle, or 9-11 minutes well done.

5. Remove the steaks on plates garnished with thyme sprigs, and serve immediately.

Perfect Steak

• If using a charcoal grill, light the fire for 30-40 minutes before cooking. It is ready when the coal ash covered and you can watch your hand 4-5 inches (height of the grid) hold over the coals for about four seconds before it's too hot to go up in flames.
• Turn off any excess fat from steak.
• Brush the steaks and the cooking surface with oil to prevent sticking.
• Grill steaks 1 inch thick 12-14 minutes, turning once, for medium rare; 5 minutes for medium more. Grill 18-20 minutes to 2 inch thick steaks (5 minutes on average).
• Make a small cut into the thickest part of the meat and check the color when finished. Or to touch. Few are mild, medium to give a little and done well can be performed. For steaks over 1 1/2 inches thick, add a meat thermometer into the thickest part of 145 ° to 150 ° F is rare, 160 ° F is average.
• Let steaks rest for a few minutes after you give the opportunity to settle down and to recognize sauces, cutting easier cooking.