{"id":2308,"date":"2016-03-09T16:53:26","date_gmt":"2016-03-09T16:53:26","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=2308"},"modified":"2016-03-09T16:53:26","modified_gmt":"2016-03-09T16:53:26","slug":"spain-meets-colorado-steak-with-spanish-dry-rub","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2016\/03\/09\/spain-meets-colorado-steak-with-spanish-dry-rub\/","title":{"rendered":"Spain Meets Colorado – Steak with Spanish Dry-Rub"},"content":{"rendered":"

When we travel, we try to taste as much of the local flavors as possible. Then, when we’re back at home, we try to replicate some of the things that we tried during our trips.\u00a0 We certainly aren’t culinary experts, but we are\u00a0a couple that enjoys cooking and trying different foods.\u00a0 This particular dinner is obviously very easy, but if you’re a meat lover, it is extremely delicious.\u00a0 If you ever come to the western United States, to states like Colorado, Wyoming, or Montana, you’re going to find some great steaks.\u00a0 We have gotten used to the portions that restaurants serve, which is why we always split a meal when we go out and even then usually have food leftover to take home with us.<\/p>\n

When we had first moved to Colorado, we took a trip the Alamosa, in the southwestern portion of the state,\u00a0and had gone out to dinner and ordered a steaks.\u00a0 We’d each ordered our own meal, so when the server arrived with our food, we almost went into shock.\u00a0 A large plate was placed in front of each of us and on this plate was a huge steak.\u00a0 That was all that was on the plate because that was all that\u00a0could fit on the plate.\u00a0 Then smaller plates with baked potatoes and vegetables were placed next our enormous steaks.\u00a0 Each steak could easily feed a family of four, but apparently steak portions tend to be fairly large in the western states.<\/p>\n

So, we picked up a nice, thick rib-eye steak from our favorite butcher at the Cowboy Star restaurant where we can get our steaks cut to order.\u00a0 We marinated it with the Spanish dry-rub and grilled it to a nice medium rare.\u00a0 To complete the Spanish experience, we paired it with a Monastrell wine from the Taringa vineyard in Jumilla, Spain, which was bold and spicy enough to stand up to the flavor of the steak.\u00a0 We served with a side salad, just to try\u00a0to pretend that we were being a little healthy.<\/p>\n

\"Dry<\/a>
Dry Rubbed Rib-Eye<\/figcaption><\/figure>\n

Ingredients<\/strong><\/p>\n