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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 51-60 of 298

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  • on April 15, 2011

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    This rub is incredible! We tried the steaks after 3 days and they were amazing. We then tasted it after 6 days and it was even more amazing! Thanks Anne!

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  • on April 15, 2011

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    Have made this recipe 3 times now . It's amazing ! Recipe should state kosher salt. DON'T USE TABLE SALT . That comment for those that are confused about the salt - AND TO YOUR TASTE ! I have tried cayenne when I didn't have red pepper flakes . It also works well. Today I'm smoking a pork butt that I have aged with this rub... Want to WOW your friends - BBQ these Rib eyes .


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  • on April 14, 2011

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    I have not yet learned how to use Kosher Salt as opposed to regular Salt. Therefore, I used 1 Tablespoon of Sea Salt in the Recipie. I tasted the Dry rub, which was mildly salty. After 3 Days, I grilled my Rib Eye Steak on a stove top grill. It was Delicious! I kept saying ummm everytime I tasted the pimenton.

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  • on April 10, 2011

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    Totally loved this rub! The sugar made a very nice crust on the steak and was super juicy and suculent. Next time I will use more crushed red pepper for a little more kick. When marinated over night the steak kind of cured itself and tasted totally different almost like ham, crazy.

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  • on April 05, 2011

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    no way - I'm not buying it, karentumberger. it says salt to taste but I trusted the recipe especially the way she glowed over it on the TV episode. I trusted this award winning chef's judgement. As I said, this wasn't sort of salty or kind of salty or too salty or even way way salty. It was toxically salty. Inedible. This person gave the same proportions on TV as in the recipe and so since I don't know how to cook, I followed what she said to do. So I don't think there is any excuse on her part for ruining not just my steaks, but a lot of other people's as well judging by other reviews. I know now to be a more careful cook and not to just trust clowns such as this person. But it was an expensive lesson to learn. And Food TV ought to test their recipes before they toss them out to the public. So maybe YOU ought to "Figure it out".

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  • on April 05, 2011

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    Figure it out!!!! do you think you might even take a small bit of the rub on the tip of your finger and taste it first!!!!! Salt to taste means salt to taste. Use thye right type of salt. We have tried this and I too cut the salt by half thinking there was a typo in the recipe from table to teaspoon. Try it again It is a great Rub

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  • on April 03, 2011

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    Very good rub, you just have to figure out how much salt you like. I made the rub with 1 tbsp and tasted too salty. I remade it with 1/2 a tbsp of salt and it was perfect for me! Loved it will def make it again. Yummy!

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  • on April 01, 2011

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    Way, way too salty, almost to the point of being inedible.

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  • on March 30, 2011

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    Ann is out of her mind with the salt . One tsp was plenty .It was also a tad too sweet .Thanks to my wonderful butcher the steaks saved the expensive meal .I know better than to overdo what is already great .Thanks anyway .

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  • on March 27, 2011

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    I followed the recipe to a tee. The ribeyes were in the fridge for 3 days. I charred and grilled steaks and could hardly eat them they were so salty. Did not salt anything else we had the meal and still had a hard time tasting anything but salt. I like salt but this was way to much for my taste. If I were to do again I would possibly go down to 1/3 of the salt and not apply as much on the ribeyes.

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