Dry-Rubbed Rib-Eye

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What a FANTASTIC steak! I would imagine that those of you that are saying it's "too salty blah blah blah" are using regular table salt instead of kosher salt. Kosher salt has a MUCH more mild flavor. I didn't use rib eye steaks though...I used a MUCH cheaper cut of steak. It was amazing how tender the steak is though...the rub definitely changes the texture. The rub crisped up on the outside and it was a fantastic flavor...smokey, but sweet. I didn't use all of the rub because the steaks I bought were much smaller than the rib eyes that the recipe called for, but I did follow the recipe to a T. I also made the Pommes Chef Anne that was also in this episode and everything was AMAZING together. : Great recipe, Chef Anne!

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I made this for dinner last night. I rubbed the rib-eye steaks on Sunday with the dry rub, then grilled them last night. My husband and I each had one mouthful and that was all of it we could it. VEry expensive steaks ended up in the garbage. I have never tasted anything so salty in my entire life!

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Wow! Was what I said after the 1st bite. Delicious flavor. But what really boggled my mind was how it changed the texture. Ribeye can be kind of chewy sometimes, but this was not at all. More like a tenderloin. Wow. I used 1T KOSHER salt, rubbed on enough to cover well (had some leftover & marinated 2 days. Already planning to wow family & friends with this incredibly easy & amazing technique. Did I mention WOW!?

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It was easy and delicious. Multiplied this 1 1/2 times and used 2 tablespoons of sea salt for 5 steaks. Worked perfectly! Anne Burrell is an absolute must see when I come to the states!
Thanks! Jennifer/Canada

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What everyone is doing wrong is putting all of the rub on the steak. Sprinkle liberally, but don't use it all! No wonder your steak is inedible.

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My mom and I tried it two ways. The first time we marinated the steaks for only 3 hours and it turned out pretty good. The second time we marinated with the rub for 3 days (as recomended and it turned out WAY too salty and sweet! It ruined perfectly good expensive ribeyes! VERY DISSAPOINTED!

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I saw this recipe on TV and couldn't wait to try it. I know other reviews have commented that it was too salty and I would have agreed had I made the recipe as written. While I understand the reason for the amount of salt, I like to control my salt. Reviewing the recipe before I made it I decided to cut the salt to only 1 Tablespoon and added an extra 1 Teaspoon of brown sugar. I let the steak sit in the fridge for 3 days. We used Rib Eye steaks from Costco. These are THE BEST out there! Very tender and full of flavor. I would make this recipe again.

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I love salt. I salt things without tasting them...that's how much I love salt. I followed the recipe exactly as written. I let the beautiful, special cut (EXPENSIVE ribeyes sit in the fridge for 3 days. I ate half my steak and basically had to choke it down. IT WAS SO SALTY!!!!! I might as well have taken a spoonful of salt and ate it instead because that's all you could taste. This was a very special dinner I had planned for my boyfriend and I. My boyfriend is such a saint. He managed to finish his steak and although he loves salt as well, he admitted they were quite salty. He is such a gentleman, he wouldn't tell me how bad they were for fear of hurting my feelings. They were horrible and I was embarrassed.

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We had to throw our steaks out as we could not eat them due to the salt content of this recipe. I can not imagine anyone being able to eat their steak made with this recipe. We took one bite and knew our money was wasted on this meal. If Ms. Burrell ever made this and served it in her restaraunt she would certainly not be able to charge a patron and, in my opinion, her restaraunt would be closing the doors after a brief period.

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The rub is amazing, and yes the longer you let it go the better it gets. However I do recommend cutting down the amount of salt a bit (as others suggest, I go with 1 1/2 T. and it turns out great without being overly salty. Thank you Anne for the wonderful recipe!