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Big House Grilled Chuck Eye Steak

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Big House Grilled Chuck Eye Steak



Combine all dry rub ingredients (chili powder, ground cumin, dried coriander, dry mustard, dried oregano, paprika, cayenne pepper, salt and black pepper). Remove steaks from refrigerator one hour before cooking. Pat dry with paper towels and liberally rub the spice mix onto both sides of the steak. Allow to rest until ready to grill. Preheat grill to 425 or grill pan over medium-high heat. Brush steaks with a light coating of olive oil. Grill over medium-high heat for 4 minutes per side, turning twice for medium rare, longer for more well done. Remove steaks to a plate. Allow to rest for 5 minutes before cutting to allow juices to settle. Serve with Kurtz® Steak Sauce on the side.


Make a double batch of the dry rub, and store it in an airtight spice jar so you’re ready to go the next time you grill.

Categories: American, Dinner, Main Dishes

Thanks to manifest from St. Louis, MO for submitting this recipe.

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