Dry-Rubbed Rib-Eye

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Made this rub, and put it on my Ribeyes, and New York Strips. Marrianted them for 2 days, and loved them. They were tender and tasted very much like The Butcher Shop Restaurant in Memphis, TN. I did take the advice, and added 2 tsp of ground cumin.

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Note: For those who feel this recipe is too salty, please adjust to your own personal taste. Our culinary team has also noted this in the recipe.

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She has the same recipe in her book, "Cooking Like a Rock Star" the ratios are ever so different:

2 Tablespoons of Kosher Salt
2 Tablespoons packed light/dark brown sugar
1 Teaspoon crushed red pepper, ground
2 Teaspoons smoked paprika
1 Teaspoon garlic powder
2 Teaspoons freshly toasted and ground cumin

One of my family members declared this the best steak they'd ever had in their life and could not stop raving about it. Even though I cooked the steaks more than I would have liked (prefer medium rare they were still tender and extremely flavorful. I didn't have as much meat so there was left over rub. Out of an almost 2 lb steak, I got 6 servings.

I served it with a salad of shaved parm, roasted asparagus and thinly slivered red onion which was soaked for 10 minutes to mellow out the bite.

For those that found it salty, try the above ratios. We didn't find it salty at all and loved the smokey element of cumin and smoked paprika, all staples in our home.

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This rub is awesome. Those of you worried about making the steak to salty. Here is a brilliant idea, leave the salt out of the rub. Then gently salt it with a good sea salt right before you throw it on the grill. This does two things 1. your steak won't dry out while it's marinating in the rub. 2. You can salt it to your liking.

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Ruined 2 expensive ribeyes with this rub. I cut the salt back and it was still extremely salty. I could not eat my steak and was sick to have wasted such an expensive cut of meat.

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Great tasting rub! Recommend it.

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Most of the negative reviews for this recipe are based on the assertion that the recipe is overly salty. However, when you see her make this recipe on the Food Network show, she uses the rub to season two ribeyes and has nearly half of it remaining afterwards. She even remarks that it can be stored and used at a later time. What this recipe does not make clear is that the entire amount of rub is not to be used on just two ribeyes. Rather, after you have made the rub, use it like a seasoning mix and sprinkle a generous, even layer on both sides of your ribeye.

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We have used this rub numerous times and love it! We use it on bone-in ribeyes on the grill. I do cut back the salt and actually just marinade it during the day before grilling. I've given out this rub as presents and have gotten rave reviews from the recipients. Like Anne suggests, salt to taste. And make adjustments as you see fit.

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I know the recipe says "to taste", but I like to give Anne Burrell the benefit of the doubt. I used the full 3 TAB of salt (Kosher. I did taste the rub before using it, and found it to be fine, so I seasoned my ribeyes and left them in the fridge for 24 hours.

I cooked them the next day using a pan-sear and oven finish, since we don't own a grill. Upon tasting, I did find that they were a tad salty on certain parts of the steak, but I think that's less to do with Anne's recipe and more to do with my over-zealous application of the rub to the steaks. My husband, on the other hand, had no complaints.

I still have leftover rub, so next time I use it I'll make sure not to get too crazy with the seasoning. I think that may be where other folks went wrong too. You really don't need to use THAT much rub.

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This recipe made delicious steak. The only reason I didn't give it 5 stars is because, like other reviewers have noted, it calls for WAY too much salt. I always read the reviews before I try a recipe, so I cut the salt down to 1 tsp. and then tasted it. I ended up using about 2 tsps. salt, and also added 1/2 tsp. black pepper, even though it already has red pepper. I also used regular paprika, which was fine. This was the most flavorful steak ever!