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15 minutes
60 minutes
BBQ Spot
Essential Tools
2 (12 x 16-inch) sheets heavy-duty aluminum foil
Instant-read thermometer
If time allows, let the steaks stand 15 minutes or refrigerate up to 2 hours after sprinkling with Rub Some Steak.
Let the steaks stand at room temperature for 1 hour to take the chill off before grilling for more even cooking.
Any moisture on the steaks will prevent them from browning. Pat the steaks with paper towel before applying the seasoning to ensure the surface is dry for a deeper sear on the outside.
Resist the urge to move the steaks too soon after placing them on the grill. They will naturally release from the hot grate after a few minutes.
Allowing the cooked steaks to stand before slicing helps retain their juices. The internal temperature will rise 5° to 10°F upon standing (also known as carryover cooking). To ensure the correct desired doneness, remove the steaks from the grill 5° to 10°F below the desired final internal temperature. Remove the steaks from the grill at the following temperatures: 135°F for medium, 140°F for medium-well, 150°F for well done.
To warm the tortillas, stack them on large microwave-safe plate between 2 damp paper towels. Heat in the microwave for 35 seconds or until warm.