My brother is famous for his barbecuing skills and rightfully earned title
- 1 5–7 lb roast or as many steaks as you want -
- olive oil, for smearing -
- Dry Rub -
- ½ tsp freshly ground black pepper -
- ½ tsp garlic powder -
- ½ tsp salt -
- ½ tsp paprika -
- ½ tsp basil -
- ½ tsp parsley flakes -
- ¼–½ tsp cumin -
- ½ tsp turmeric -
- 2 Tbsp brown sugar -
Smear olive oil on roast or steak surface. Combine dry rub ingredients in a small bowl and rub all over the surface of the meat. Sear meat on the grill for about 90 seconds on each side, and continue to cook to your desired doneness (see below). A roast will take longer to cook than a steak.
TIP: Inserting a meat thermometer into the steak as it cooks can help you achieve the desired level of doneness. For rare steak, remove from grill when the thermometer reads 125–130°F (52–54.5°C). For medium steak, remove at 140–145°F (60–63°C), and for well-done steak, remove at 160–165°F (71–74°C). Remember to wash the thermometer well with hot, soapy water after you’re finished using it.
Note: You can store extra dry rub in a container for later use.
Note: Although these recipes were all presented for barbecuing, they can all be prepared in the oven as well.
This recipe appeared in Mishpacha Magazine's Family First Issue 297, June 27, 2012.