My FB friends saw me write about preparing a pre-State swim meet meal for my wife. Are you guys aware that my wife is a State and National champion swimmer? And she hangs with me. Go me. I asked he what she wanted. The answer was a steak (Rib Eye Steaks is her favorite cut) and macaroni ‘N cheese – that will be for a later post. The idea, maybe not scientific, is a meal that provides protein and carbs.
For my athletes out there, what is your favorite pre-race meal and why? Now you have heard me state recently that we final got some good weather. That means I was able to cook the steaks on my grill. I have learned for my grill to cook on medium high about 5 minutes per side. The first side with the lid open and the second side with the lid closed. And the key? Let the steak rest. Yes, do not serve and cut into right away. Let it sit for at least 5 minutes. Don’t believe me. Test it. If you cut it too soon, the juices all runs out of the steak.
- 3 Bone in Rib eye steaks
- 2 tbsp Milwaukee rub
- 1 tbsp Emeril’s Essence
Rub the steaks with the spice rub shortly before grilling. Let your grill warm so the grates are hot before the steaks go on. Place steaks on the grill and don’t lift up until you are ready to flip. Remove from the grill and let it sit for a good 5 minutes. Enjoy!