Grilled Dry Rubbed Rib Steak (Low FODMAP)
  1. To make the brine, combine the sea salt in the hot water and dissolve in a large mixing bowl, then add in the remaining cups of cold water to bring the mixture to room temperature.
  2. Once room temperature, submerge the steaks in the brine, cover the bowl with plastic wrap, and place the bowl in the refrigerator to sit for 4-6 hours.
  3. After 4-6 hours have passed, turn the grill on to preheat.
  4. To prepare the steaks, remove them from the brine, pat dry with a paper towel, and place in a large dish.
  5. Combine the rub ingredients together in a bowl, then sprinkle over the steak, lightly rubbing in over all sides.
  6. Place the steaks on a hot grill and cook 7 minutes on the first side, then flip over to cook another 3-5 minutes or more, depending the thickness and how well-done you like your meat.
  7. Remove from the grill immediately and allow to sit for 5-10 minutes to lock in the juices, then cut against the grain and serve!
Recipe Notes

Recipe adapted from  Beyond the Bite