3 Videos | Photo: Dry-Rubbed Rib-Eye Recipe
Ingredients
- 3 tablespoons salt*
- 2 tablespoons brown sugar
- 1 teaspoon pulverized crushed red pepper
- 2 teaspoons pimenton (Smoked Spanish Paprika)
- 1 teaspoon garlic powder
- Oil, for brushing grill
- 2 (22 to 24-ounce) bone-in rib-eye steaks
- Extra-virgin olive oil
Directions
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.
*or to taste
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By sonhoneycutt_14...
poulsbo, WA
on February 20, 2012
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There's only one word to describe this recipe, YUCK. I cut down the salt to 1 Tablespoon because on reviews but the recipe was still too salty and too garlicky. We aged the steaks for 2 days. The end result was terrible. We ate one steak because we were hungry but threw the other one away. I don't recommend this recipe and will never try it again.
By moonglo11
Orlando FL
on February 18, 2012
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I tried this recipe and it was soooo salty that I ran the steaks under water to get some of it off, which didn't do much good because it was permeated. I can't imagine why she would recommend such a huge amount of salt for any dish..double YUK!!
By berger9953
Oregon
on December 21, 2011
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This rib eye is the best I've had. The rub makes a really nice crust on the outside. One of the tips she gave is to make sure that the steaks come to room temperature before you grill them, that way they will stay nice and tender. The first time I made this I put them on the grill cold, and they were so tough! So make sure you let them come to room temp. Otherwise, this is so good!
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