These grilled steaks get another layer of flavor from a simple spice rub. Mix together garlic and mustard powder with salt and pepper, coat the rib steaks, and let them sit while the simple salad of green beans and cherry tomatoes is prepared. Grill the steaks, serve with the salad, and enjoy a summery peach pie for dessert.
- 1Combine the mustard, garlic, salt, and pepper in a small bowl. Coat both sides of the steaks with a thin layer of the spice mixture, rubbing it in thoroughly. Let them sit at room temperature for 1 hour. (The rub should be almost completely absorbed by the meat, or it will burn when the steaks are grilled.) Meanwhile, make the salad.
For the salad:
- 1Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
- 2Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.
- 3Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
- 4Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed. Set aside at room temperature or refrigerate while you grill the steaks.
To grill the steaks:
- 1Heat a gas or charcoal grill to high (about 450°F to 550°F).
- 2When the grill is ready, rub the grates with a towel dipped in vegetable oil, place the steaks on the grates, and close the grill. Cook, undisturbed, until grill marks appear on the bottom and the steaks are lightly charred on the edges, about 4 to 5 minutes. Flip, close the grill, and cook until the steaks reach medium rare, about 4 minutes more. (To check for doneness, use your finger to press on the meat: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should register 115°F to 120°F for rare, 125°F to 130°F for medium rare.)
- 3Transfer the steaks to a cutting board and let them rest for at least 5 to 10 minutes. Serve with the salad.
Beverage pairing: Silverado Cabernet Sauvignon, Napa Valley. This recipe is a great excuse to break out a big, new-world red wine. Cab and steak were meant for each other, but because of the spice here, a ripe, jammy wine such as the Silverado works well.