Congratulations to Heather Smith for Winning the 2009 Cookoff

BIG SAM'S RIB EYE STEAKS

THE BLACK PEPPER AND MUSTARD RUB,BRINGS OUT ALL THE FLAVOR OF THE MEAT.

SERVINGS 2
COOK TIME 20 min
PREP TIME 20 min

Ingredients:

1 cup FRENCH'S® Spicy Brown Mustard

1 tbsp FRENCH'S® Classic Worcestershire Sauce

1 tsp GARLIC ( CHOPPED )

3/4 cup SESAME SEEDS

1 tsp BALSAMIC VINEGAR

1/2 cup OLIVE OIL

1/2 cup WHOLE BLACK PEPPER

20 oz 2 - RIB EYE STEAKS

Directions:

PLACE THE STEAKS ONTO A SHEET PAN. PLACE THE REST OF THE INGREIDENTS INTO A BLENDER AND MIX WELL. COAT EACH SIDE OF THE STEAKS WITH A THICK COAT. LET THEM SIT FOR ABOUT 1HR.. NOW GET A GRILL HOT,ABOUT 350F.. PLACE THE STEAKS ON THE GRILL. COOK THEM FOR 5TO7 MIN. ON EACH SIDE,OR UNTIL THEY ARE DOON THE WAY YOU LIKE THEM. REMOVE THEM FROM THE GRILL AND COVER THEM WITH FOIL. LET THEM REST FOR ABOUT 5TO10 MIN. BEFORE YOU CUT OR SERVE THEM.
IF YOU HAVE MUSTARD RUB LEFT. POUR IT INTO A GLASS JAR AND PLACE IT INTO YOUR ICE BOX. IT WILL KEEP WELL.

French's Cook-Off 2009 Sponsors:

cuisinart