Dry-Rubbed Rib-Eye

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I toke the advice of others and cut the salt down to 2tbsp. I used Kosher salt on 3.75 lbs of boneless rib eye steaks and let it sit in the fridge for 6 hours before taking it out and putting the steak on the counter for 1/2 hour then grilling. This rub is awesome and easy! My guests raved, and I passed on the recipe. Thank you Anne!

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I was a little standoffish in putting it in the fridge for 2 to 3 days. The day came to put it on the grill and it was great. My guests were amazed that I could cook so well and my son could'nt get enough. Keep it up Anne, don't let anyone tell you different. Mrs. Diaz

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i made this last night every one agreed that it was awesome. I changed the recipe somewhat because I didn't have all the ingredients. I used smoked paprika instead of pimenton and cayenne pepper pinch instead of dry red pepper flakes. I will definitely make this my go to recipe from now on. WTG ANNE .

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My family and I looked forward for 3 days as our ribeyes marinated in this rub, or I should say pickled -- they turned out so salty and chewy we weren't able to eat them. SO disappointing!

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I only used half the salt. Not knowing that was still too much. I'll never make this rub again. I can tell even with less salt my marinade recipe is much better.
If you like beef jerky flavor, you'll like Anne's dry rub. Watching her cook tells me why restaurant food is so salty. We stopped going out pretty much cause it's always a disappointment compared to eating at home. If you like juicy, sweet, tangy steaks try this.
1 six ounce can of pineapple juice
1/4 cup veg oil
1/4 cup soy sauce
3 TB brown sugar
1/2 tsp garlic powder
1/4 tsp black pepper

Marinade over night.

I get a lot of compliments on this. Even my young daughter likes it. She's very picky!!

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i will never go back to any other rub. my dinner guest raved about thier steaks.

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Boy oh boy does it smell good! I know, I know - no reviews till I cook it like the recipe...but I couldn't help myself. And another confession, I took the recommendations and cut the salt to 1 Tbs. Anne is my new favorite.

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My God, I followed the receipe exactly as written and I could not believe how terribly salty the steaks were. Thank God I didn't try this out on guests; I would have been mortified watching them try to swallow the meat with a straight face and not wanting to hurt my feelings. I consider myself an excellent cook after doing so for more than 40 years. Also, there is no need for people to insult others just because they think the recipe is far too salty. Everyone is entitled to their opinion and all should be respected. That being said, after the first couple of bites, my husband and I looked at each other and headed for the trash can. I will never waste a good steak by dumping more salt than one need consume in an entire day. I think my blood pressure just shot through the roof!!!

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i record all of annes shows and when i saw this i had to make it, soo much salt i couldn't eat it, sliced it thin, put it on a ciabatta roll dragged thru the garden, great. dumped remaining rub backk into a bowl added 1/2 again alll ingredients minus salt remixed and tried it again and it was awesome.

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HELLO, of COURSE you use Kosher salt in the dry rub, that's a no brainer. For those who trashed the recipe because they don't know the first thing about cooking should be ashamed to comment. Anne, you ALWAYS rock every recipe you make, yours are the first thing I make after watching your show. I LOVE everything you put on, keep up the fabulous job you do!!! If I still lived in New York, I'd visit your restaurant every chance I got through the door!