Dry-Rubbed Rib-Eye

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Oh my goodness! This is the "ribeye steak" recipe! You go "Anne!"

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I was reading some of the comments and offer, IMHO, the following observations:

You should use sea salt, or Kosher, and make certain to age the steaks for at least 48 hours*.

The steaks she used are friggin huge and if you didn't get 2, of a like size, you need to adjust the spices downward.

As with all recipes, your taste come into play and if you don't like a lot of salt, which from a health stand point is an excellent idea, adjust the recipe, taste, and adjust again, till it fits your tastes. However, that can get more than a tad expensive with the steaks she used, so try it out first on a small piece of meat.

* For recipes like this I'm inordinately fond of "Murray River Pink Salt" which costs a pretty penny.

FYI, I reduced the salt to 2 tablespoons of Murray's and thought they were close to perfectly spiced. As a general rule of thumb, 1 tablespoons of "regular" salt is approximately equal to 2 tablespoons of Sea Salt.

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i was excited to try this recipe, but too my surprise, it was awful, too much salt and the smoked paprika made it taste awful. sorry, i tried the pototoes she made and its was wonderful.

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All the chefs are absolutely salt crazy. Often on shows the chef says he/she will add a pinch of salt, watch he/she usually adds almost a handful. Most of the chefs use kosher salt and some use sea salt. To taste means to your taste. Use your brains, a tablespoon of salt in any dish is ridiculous let alone 3. Just throw away your regular table salt.

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The recipe isn't awful, but it needs tweaks for those of us who used regular salt. These had great flavor, but were too salty. And I admit, I used table salt, even though I cut down the amount. I WILL make them again. Next time, I'll make the rub without the salt, then salt the steak as you would normally, then do the rub and seal them up for a day or two.

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I'm a HUGE Anne Burrell fan, and have been since episode 1. That's why it pains me to say that THIS RECIPE IS AWFUL! Two expensive ribeyes ended up in the garbage can. The rub is WAY too salty,and turned the ribeye into a spam-like food product.

Food Network, please test these recipes before posting!!

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I have made steaks twice using this rub. Delicious! My daughter who is not a fan of steak loved them. I did adjust the salt amount as many of the reviewers suggested.

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KS100 you don't need to stoop to calling Anne a Clown because you don't realize that salt is one of the most subjective things in cooking. I NEVER follow a recipe regarding salt except in baking. I can make things that I feel are salty and a friend will still add yet more salt because to them it is not. So instead of throwing insults go learn to cook and taste stuff before using it. Because when something says to to taste and it refers to salt you should absolutely taste and if you don't "buyer beware".

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AMAZING! Totally agree with the previous comments, if you are using Kosher salt as Anne does it is spot on. I did scale it back to 2, the first time just to heed caution but not necessary. I've done it on bone-in Ribeye's as well as bone-in NY's and it just turns out marvelous. The flavor is out of this world. 1 batch of rub was good for 4 big steaks, you do not need to use it all on just 2! Thanks for sharing your secret Anne!

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WAY TOO MUCH SALT! I used kosher salt as recommended by dbreathe_9845761 and this rub absolutely ruined my beautiful Easter Rib-Eye Steak dinners.
Should have listened to you ks100 :-(
Anne, I love you and watch your show religiously. But readers, do yourself a favor and use another recipe for rub. Sorry Anne.