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 rickelleplus3_5...
Garden Grove, ca
on May 04, 2013
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Best steak ever. We left it wrapped for three days and it was sooo good.
By chandolomite
on April 19, 2013
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Okay, I'm giving three stars because I followed the recipe to the T except that I used 3 steaks instead of 2 sides of beef that chef Anne recommended and it is way way way too salty! I know that steaks are to be well salted before cooking, but good heavens, it almost ruined the steak. It's been an hour since I finished eating MOST of the steak and my mouth is still tasting salt. I definitely will use this recipe again because it was still good, but I will cut the salt by about half and add a bit more brown sugar. I did marinate for 3 days as required, but whoowee were they salty! Sorry Chef Anne for the less than perfect review. I wish I would have listened to the other reviewers and shorten the salt. If you're reading this REDUCE THE AMOUNT OF SALT!!!!
By timberryman
on March 14, 2013
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This is a great rub for any cut of steak. I've used it on ribeye, sirloin, tenderloin, porterhouse, etc. I always marinate for 2-3 days and let the steaks sit at room temp for 30 min before cooking so the meat will "relax". I gave four stars rather than five because if made as directed, the rub is way too salty! I cut it in half as others have recommended.
If you don't have time to cook on the grill, sear it in a cast iron skillet preheated to med high heat with a little melted butter, then finish it in the oven for about 10 minutes (give or take depending on desired doneness and thickness of meat. It's a fool-proof method that keeps the meat tender and juicy.
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