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Dry-Rubbed Rib-Eye Recipe

Dry-Rubbed Rib-Eye

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (298)

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Average Rating:

Total Reviews: 298

Showing 241-250 of 298

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  • on November 30, 2008

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    If you could not do this recipie you don't know how to cook. You need to burn off the rub. Duh!!!

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  • on November 24, 2008

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    This recipe did not specify what type of salt to use. I used sea salt, which may have been why it was overwhelmingly salty after being marinated for tthree days. Small details are SO important, especially when cooking! I had purchased two wonderful ribeyes, grilled them to perfection, and ended up having to cut off the top layer of the steak because they were way too salty. I've watched every one of Anne's episodes, and have always thought she used way too much salt, and this confirms my suspicion. I'd like to see Anne take a walk a little more on the healthy side!

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  • on November 23, 2008

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    I marinated the steaks for 3 days as recipe states. The first clue came when I noticed a lot of moisture came out of the steaks. The steaks looked good coming off the grill. Nice char.....Took first bite and was almost inedible.....took a few more bites and it WAS inedible. I've never thrown out meat before. I like trying new recipes and techniques. I always say when I try something new, "how bad can it be?" Well, this time I found out.....BAD. Way too salty....from now on when I see Anne throw small handfuls of salt on her food, I will cringe! I wonder...does she really taste her food at the end of the show?

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  • on November 17, 2008

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    I thought the seasonings worked well together. I cured my steaks for only 1 day and next time will try 2 days.

    Thanks Chef Anne!

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  • on November 16, 2008

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    My thanks to the reviewers who said Ann use kosher salt not table salt.. These were by far the best steaks I've ever eaten. I did one steak with Penzey's Chicago rub and a little bit of Ann.s rub for a day and a half, My steaks rocked!!!!
    Absolutely the best ever.

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  • on November 10, 2008

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    If you want a great steak, this is not the recipe. I'm angry with myself for even trying this. I used half the salt (Kosher and let it rest for 36 hours. It turned the texture of the meat into something worse than bologna and way, way too salty. Had to throw away some very nice steaks as the dogs wouldn't even touch it. I thought that maybe most people had used table salt and that was the reason for all the bad reveiws. I should have known better than to even try this. She stated on this show that she saw a model chewing on the bone. That was because she couldn't eat the steak. I have always been able to turn out a good steak and wil,l on occasion, try something different. TRUST ME...DON"T EVEN THINK ABOUT USING THIS RECIPE. I will not even watch this show again.

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  • on November 10, 2008

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    one bite is all we could eat. there went 60.00 in steak down the drain. this was the first and last recipe i will use of hers.

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  • on November 06, 2008

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    I love, love all of her recipes, but this one was way too salty and the Smoked Paprika totally overwhelmed the beautiful rib eyes that we purchased.


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  • on November 05, 2008

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    I tried this rub on pork and it was great. BUT... i did cut salt to 3 teaspoons and would recommend cutting it down to 2 teaspoons, since it was still salty. With pork.. i seared the pieces of meat for 3 minutes on each side in a pan with olive oil, then finished them off in the oven on 400 degrees for 15 min. (depending on thickness of pork.. you may need to minimize time.

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  • on November 04, 2008

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    I followed the recipe exactly and not to salty, the steaks were perfect.

    Read this article if you were using table salt http://www.foodnetwork.com/recipes-and-cooking/kosher-vs-table-vs-sea-salts/index.html

    1 teaspoon of table salt is more than a tablespoon of Kosher or sea salt.

    If you used table salt no wonder, that's like more than double the salt.

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