Dry-Rubbed Rib-Eye

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Holy Flavor that was good!!! I was only able to let it marinade for 2 hours but it was soooo delicious. I used 2 tablespoons of salt, because thats what it said in the book. I would cut down the salt a little bit more next time, though. The cumin, the brown sugar, the crushed red pepper... all I can say is, "I'm one happy girl!" I will be getting that quote wall decal"ed" for my kitchen! It's my haven! I Love this recipe! Oh yes, I used a sirloin instead.

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Outstanding! I used 2 tsp cumin as reviewers recommended and 2 tb kosher salt. (Don't know why the admin team didn't also correct the fact that it says regular salt instead of kosher salt - that's also why people are complaining too salty. My mini-chopper couldn't grind the red pepper flakes so I used cayenne. Even my picky mother-in-law who doesn't eat steak said it's "the best steak" she's ever eaten. Highly recommend! The rub was just enough for four large Costco NY strips. Put rub on 2 days before. Really fantastic.

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This was a delicious and simple steak rub that let the flavor of the steak shine through.

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If you like your steak to have the same odor and flavor as BBQ potato chips, this recipe is for you! From the moment the ingredients were stirred together, I had a bad feeling about this. It tasted exactly like it smelled...pretty terrible. There are many, many dry rub recipes that can actually improve your steak. This isn't one of them. Sorry...

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Outstanding!

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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.