Total:
25 hr 5 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 hr 5 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.

Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

Cook's Note

*or to taste

Pairs well with Cabernet Sauvignon

IDEAS YOU'LL LOVE

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Dry-Rubbed Rib-Eye with Chili Lobster

Recipe courtesy of Anne Burrell

Dry Rubbed Rib Eye with Mushroom Sauce

Recipe courtesy of Anne Burrell

Bobby's Dry Rubbed Rib-Eye Steak with Mesa Bbq Sauce and Yukon Gold Potato Gratin

Recipe courtesy of Bobby Flay

Grilled Dry-Rubbed Pork

Recipe courtesy of Food Network Kitchen

Grilled Dry-Rubbed Pork

Recipe courtesy of Food Network Kitchen

Memphis Dry-Rubbed Back Ribs

Recipe courtesy of Ray Lampe

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking