I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!
Friday, June 21, 2013
Steak on a Grill Stone.
Spice Rubbed Ribeye Steaks on a Grill Stone
2 Ribeye Steaks
2 Sprigs Fresh Rosemary
1/2 Tsp. Kosher Salt
1/2 Tsp. Fresh Groung Black Pepper
1 Tsp. Smoked Paprika
1/4 Tsp. Granulated Garlic
1/8 Tsp. Ground Cumin
1/4 Tsp. Dry Mustard
2 Tspn. Extra Virgin Olive Oil
1 Large Lemon cut into 4 thick rounds
Heat your stone on Grill at 500 degrees for approximately 30 minutes. While stone is heating, mix all dry ingredients, except Rosemary Sprigs. Drizzle the olive oil on each side of steaks and rub the oil into the steak so that each side is evenly coated. Sprinkle dry rub over each side of steak, massaging it into the steak before moving to the next side. Set aside steaks for 30 minutes at room temperature. When stone reaches temperature, place the steaks on it with a Rosemary Sprig on each and the lemon rounds scattered. As the lemon rounds turn golden use the tongs to sprinkle the juice on the steaks. Turn each steak half way through the cooking process. For 3/4 inch Ribeyes, 7 -9 minutes total cooking time for medium.