Dry-Rubbed Rib-Eye

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I love Anne's show. Tried this recipe, and did wait the three long days that Anne recommended, which tortured me everytime I opened the fridge. I cooked it on my outside grill, but the final outcome was way too salty for my taste. I will try the recipe again and use less salt, as I did like the overall flavor.

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This recipe was awful. It was so salty I was afraid to feed it to my dog. The steak was so dry, tough and salty we could not eat them. The recipe does not make a large amount and I used it on three very large steaks. The recipe states to use generously and I followed the recipe instructions as given. I will not make this again and do not recommend it at all. I wasted $40.00 dollars on steaks that had to go in the trash.

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Only use a SMALL amount of this rub and half the amount of salt. I used this on 4 steaks, not 2 like she calls for and I only let them sit for 24 hours not 3 days. My steaks were so salty that I had to throw them away...I can't imagine how nasty they would have been after another 2 days of marinating, plus the salt pulled on the juice out of the meat so even if I could have eaten them they would have been dry. This sounded like a cool mix of flavors, but just thinking about it now makes me sick to my stomach. Make at your own risk and be aware that this is definitely a case where less is more.

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This looked wonderful on the show. I've never marinated or let a rub stand for 3 days so I was looking forward to this new twist. I followed the recipe to the letter and my wonderful "choice" grade ribeyes were not edible, literally. I was somewhat suspicious of all of the salt in this recipe, but I'm not a chef, so what do I know? The salt pulled all of the moisture out of the meat. Anne said on the show that the rub would cure the meat. She was right on. The steaks were hard as a rock when I pulled them out of the fridge to let them stand before cooking. After cooking and resting they were hard as a rock, even though I cooked them to medium rare. There was no "char" on the steak as shown on the show. Makes sense as the sugar melted and drained away in the plastic wrap. I will try this again, but cut back on the salt and only let the rub stand on the meat for no more than 4-6 hours.

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I thought that 3 tbsp looked high, reduced it to 2 tbsp and after 2 days in the fridge the steaks cured themselves! The overwhelming salt taste and the shoe leather toughness (on a rare steak runed them. I like the brown sugar and the other spices together, though, but would drastically reduce the salt (like, down to 2-3 tsp.

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I am considered a "salt-aholic" and this was beyond what I could eat.

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So glad to see you back Anne! This is a great rub which I plan to use a lot!
I had never heard of pimenton but I went to Penzeys and was able to find some. It's got some great flavor! Try Penzeys.com if you can't find it at your local store folks. Its not likely in your usual grocery market but its worth trying!

So many chefs are reluctant to share the real magic behind a dish like this which is the rub so Im glad to finally get a good recipe for one from you!

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This recipe was terrible! We wasted two beautiful ribeyes to this over salted disaster.
Just guessing that it should have read 3 tsp salt (not Tablespoons

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This method is great! I didn't see the beginning of the episode, so don't know how Anne "pulverized" the crushed red pepper (my mortar and pestle didn't work, but the pepper flakes were fine as they were. This was not spicy at all. Had to use sweet Hungarian paprika, too, but it all came together very well. The only thing that might require tinkering is to adjust the amount of the seasoning used to the weight of the meat you are grilling. We had a 16 oz. Porterhouse, so cut back on the amount by about 1/3. Marinated the meat for a little more than 24 hours and will definitely plan ahead next time to allow at least 2 full days. And am sure this would be even better if we'd used rib-eyes - this recipe specifies the cut of meat and a super hot grill for good reasons.

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You might want to mention that any packaged meat counter steaks should be removed and allowed to drain on papertowels before applying this rub. I made the rub....applied it like Chef Anne did....double wrapped it as she did...and when I removed it from the frig to come to room temp, the rub was soupy wet and most stayed in the plastic wrap. The rub itself had a wonderful flavor...could also be used on ribs or pork chops!