Dry-Rubbed Rib-Eye

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I have made this recipe several times and it is always a hit!. I don't know why there are so many complaints about it being too salty. Perhaps some people used iodized salt instead of kosher salt?

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I live in an area where I don't always have access to a variety of ingredients, so I wanted to share my alterations that made the steaks turn out GREAT.

I used regular paprika
I used ancho chili powder instead of the crushed red pepper
I used 1 1/2 teaspoons of table salt instead of 3 T. called for in recipe (which just says "salt" not "kosher salt" doesn't it?

Marinaded for 2 days, turned out great. They were REALLY thick steaks, probably almost 2 inches.

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This recipe is excellent. I don't cook steaks because they just don't turn out right. Thought I would give Ann's recipe a try. My husband and I were amazed at how delicious the rib-eye turned out. The seasoning was perfect! Thank you, big time, ANN! I wanted to E-mail this recipe to my sister, but your system has this crazy "fill in spot." Why?

Joan

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Too salty!!!

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I'm an experienced cook who has executed advanced recipes from the likes of Jacques Pepin, Pierre Franey, Tyler, etc. Plus, I'm a fan of Anne Burrell. But her guideline for the salting of this spice rub IS FROM OUTER SPACE. If you make it according to the recipe, you will go into salt shock. I used two-thirds the specified amount and the steak was all but inedible. With three tablespoons we would have needed an emergency tongue scraping.

I know some commenters have defended Anne here by noting the qualifier--"or to taste." But the recipe is so specific about the amount of salt--and she repeats that amount on the broadcast: three tablespoons. I find it hard to believe that she really measured out that amount--she must have eyeballed it and assumed it was three tablespoons while she was using far less.

That said, beneath the overlay of sodium overkill, you can taste the potential of a great steak recipe. Here's my suggestion: use one tablespoon of KOSHER salt, which is less potent than table salt (although coarser in texture, Then I think you're likely to have a dish with terrific flavor balance (by the way--the other two dishes on this show--the broccoli rabe and pommes Chef Anne--turned out very well.

I think the Food Network owes its audience a correction to this recipe.

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totally unedible I cut the salt in half and still way to salty. Should be ashamed to call your self a chef.If you think its good maybe you need to wash your pallet.

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Have used this rub perhaps a half dozen times and other than learning I needed to halve the amount of salt it is the most wonderful way to age meat. Works on ALL cuts...enjoy!

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This chef is the salt queen, I did not add too much salt but the result was not edible. Let's be real, who puts sugar on a steak!!!

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This was far and away the best rib eye I have ever had.
I have a feeling that most reviewers who said it is too much salt didn't see the asterisk. *OR TOO TASTE!!!!!

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This steak was great! I don't understand all the comments on it being too slaty. Don't they read the recipie? It says or to taste. Obviously they have none!