1 tbsp (15 mL) EACH smoked paprika and chopped fresh rosemary 1 clove garlic, minced 1 tsp (5 mL) salt ½ tsp (2 mL) fresh ground pepper 1 Bone-in Prime Rib Grilling Steak, 1½ inch (4 cm) thick (about 2 lb/1 kg) Lemon wedges

1. Combine smoked paprika, rosemary, garlic, salt and pepper in a bowl. Rub all over steak. Place on a plate; cover and refrigerate for 2 to 4 hours. 2. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C). 3. Insert oven-safe meat thermometer into middle of steak, not touching bone. Grill steak over direct medium-high heat in a closed barbecue for 3 to 4 minutes, turning twice or more, or until browned. Place over drip pan; turn off burner under drip pan. Close lid and cook for about 10 to 15 minutes for medium-rare 145°F (63°C) at the least. 4. Transfer to a cutting board and let rest for 5 minutes. Carve meat from the bone, then across the grain into slices and finish with a squeeze of lemon juice.

Spanish-Spiced Grilled Steak

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Cuts Used in This Recipe

Prime Rib Grilling Steak