Dry-Rubbed Rib-Eye

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I am wondering if the problem is that the salt needs to be "Kosher Salt". I made this recipe. I did the rub and wrapped the steaks in plastic wrap and put them in the refrigerator for 3 days. I BBQ'd the steaks med/rare and they were delicious. Nicely charred on the outside and very pink on the inside. Delicious.

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This was absolutely delicious, and frankly, with the many reviews calling for less salt it didn't take much common sense to use less salt, which I did. The recipe calls for 3 tablespoons and I dropped it to 2, followed the rest of the instructions exactly, wrapped the meat and let it sit in the fridge for 3 days and grilled the steaks to medium rare. My guests raved about the flavor and tenderness, but I give the credit to Anne. Another great recipe, thanks!

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This recipe was way too salty and the meat was dry - almost like it had been cured before cooking. We ruined $60 worth of choice rib eye steak with this rub! Fool me once...shame on you. Fool me twice...shame on ME! I won't be trying any more "great" rub recipes on expensive steaks!

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I loved this recipe. I didn't use all the salt that it called for so it wasn't too salty.
I was skeptical at first about the brown sugar but it was awesome. I've made this twice now and will definitely make this again.

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the second time it was not as salty as the first, but still nearly inedible, even though I did not leave it on more than a couple of hours. The steak was tough, the outside layers gray (cured. I could not get it as rare as I wanted, the outside was already "cooked" several layers in. Again, like some of the other reviewers, I wanted this to be wonderful. Does anyone, other than the reviewers read these reviews - and is there ever any follow-up?

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This recipe was so salty that we could not eat the steaks. Seriously, it was that bad. I followed the recipe exactly and then threw them on the grill. Two VERY expensive steaks hit the trash bin and we ended up having omelets for dinner. I love watching Anne and this was the first of her recipes that I tried. I am going to try some of her other recipes but will trust my own instincts next time....if my gut tells me the recipe looks risky.....I will listen.

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I was skeptical when I saw brown sugar in this rub, but, Anne has been right on in almost everything I've tried so far of her's. I really love this woman!
She is so easy to follow and understand, she makes you feel like comfortable following her directions. My husband just loved this one. He kept eyeballing my steak asking if I was going to finish it.... A winner, don't be afraid to try this.
Mary

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Phenomenally good dry rub! Without a doubt, this is the best I?ve ever had.!

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I was eager to try the dry rub as I'm an avid ribeye eater. With exception of finding spanish paprika, I followed the recipe properly and let the steaks marinate for 2 days. Unfortunately, for me, the steaks were a little tough and way way too salty to eat.

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This was the best steak we have ever had! I can't tell you how unbelievably juicy and tasty this steak was! That rub was amazing! I put the rub on yesterday and we had the steaks tonight. Utterly the best steak we have ever had!!! your the best Anne!!!!!!