Dry-Rubbed Rib-Eye

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Great tasting rub! Recommend it.

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Most of the negative reviews for this recipe are based on the assertion that the recipe is overly salty. However, when you see her make this recipe on the Food Network show, she uses the rub to season two ribeyes and has nearly half of it remaining afterwards. She even remarks that it can be stored and used at a later time. What this recipe does not make clear is that the entire amount of rub is not to be used on just two ribeyes. Rather, after you have made the rub, use it like a seasoning mix and sprinkle a generous, even layer on both sides of your ribeye.

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We have used this rub numerous times and love it! We use it on bone-in ribeyes on the grill. I do cut back the salt and actually just marinade it during the day before grilling. I've given out this rub as presents and have gotten rave reviews from the recipients. Like Anne suggests, salt to taste. And make adjustments as you see fit.

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I know the recipe says "to taste", but I like to give Anne Burrell the benefit of the doubt. I used the full 3 TAB of salt (Kosher. I did taste the rub before using it, and found it to be fine, so I seasoned my ribeyes and left them in the fridge for 24 hours.

I cooked them the next day using a pan-sear and oven finish, since we don't own a grill. Upon tasting, I did find that they were a tad salty on certain parts of the steak, but I think that's less to do with Anne's recipe and more to do with my over-zealous application of the rub to the steaks. My husband, on the other hand, had no complaints.

I still have leftover rub, so next time I use it I'll make sure not to get too crazy with the seasoning. I think that may be where other folks went wrong too. You really don't need to use THAT much rub.

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This recipe made delicious steak. The only reason I didn't give it 5 stars is because, like other reviewers have noted, it calls for WAY too much salt. I always read the reviews before I try a recipe, so I cut the salt down to 1 tsp. and then tasted it. I ended up using about 2 tsps. salt, and also added 1/2 tsp. black pepper, even though it already has red pepper. I also used regular paprika, which was fine. This was the most flavorful steak ever!

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There's only one word to describe this recipe, YUCK. I cut down the salt to 1 Tablespoon because on reviews but the recipe was still too salty and too garlicky. We aged the steaks for 2 days. The end result was terrible. We ate one steak because we were hungry but threw the other one away. I don't recommend this recipe and will never try it again.

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I tried this recipe and it was soooo salty that I ran the steaks under water to get some of it off, which didn't do much good because it was permeated. I can't imagine why she would recommend such a huge amount of salt for any dish..double YUK!!

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This rib eye is the best I've had. The rub makes a really nice crust on the outside. One of the tips she gave is to make sure that the steaks come to room temperature before you grill them, that way they will stay nice and tender. The first time I made this I put them on the grill cold, and they were so tough! So make sure you let them come to room temp. Otherwise, this is so good!

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Great flavor! Make sure you use the smoked paprika...definitely added that "special" element. Don't fear the salt! Just cut it down to what tastes right to you (but I will add that the longer you let it "marinate" the less salty it becomes. I mixed up some of this rub (with less salt and keep it on hand to season chicken as well. Delish!

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This recipe created the most flavorful steak I have ever had. I too reduced the salt content to 2 teaspoons instead of 3 Tablespoons.