Southwestern Grilled Ribeye with Watermelon & Heirloom Tomato Salad
- 1 tsp. smoked paprika
- 2 tsp. sumac
- 1/2 tsp. cumin, powder
- 1 tbl. salt celtic
- 1 tsp. sesame seed
- 1 tsp. oregano, dried
- 16 oz. Prime Wagyu Ribeye
Combine all spices and salt together in a small bowl and mix thoroughly. Reserve mixture in a tight lid container.
Next, have ribeye at room temperature for at least 15-20 minutes, and season with southwestern spice. Leave out for 5 minutes.
If you are using a grill, I recommend using mesquite charcoal and white oak wood for the smoke and flavor. You can also use a grill pan or outdoor propane grill.
Grill ribeye on all four sides to a medium rare temperature this should take 10-12 minutes depending on the marbling. Next, rest meat for approximately, 6 minutes then place on the grill quickly to bring back to temperature and then slice meat as desired.
Summer Watermelon & Heirloom Tomato Salad
- 2 cups watermelon, large cubes
- 1/2 cup heirloom tomatoes, large quarter slices
- 1/2 cup corn kernels
- 1/4 cup Italian green olives, cut in quarters
- 1 tsp. thyme, picked
- 4 pc. Italian Basil, torn
- Celtic Salt to taste
- Cracked Black Pepper
Using a medium size bowl combine all the ingredients and mix well. Season with the celtic salt as there are many nutritional values as there are 82 minerals in the salt and crack pepper. Toss salad well and serve immediately.