Dry-Rubbed Rib-Eye

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What a great technique and rub. I’ve been sweating my steaks with kosher salt and cracked black pepper for years before grilling but for only 20 to 30 minutes while the beef came to room temperature. The brown sugar and the red pepper is a whole new level. Like a previous poster, I know Chef Anne is a little heavy handed on the salt at times. On this application, I stuck strictly to the recipe. However, I’ll probably back off the timing from 48 hours to 8 to 12. That will help with the salt intensity.

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I made the rub last night and after reading several reviews, cut the salt back by 2/3rds and I also used course sea salt. I added ground fresh pepper and used brown sugar Splenda. It was excellent. I put it on Porterhouse steaks and they were tender, juicey and great. They did have a little kick, due to the pulverized red pepper flakes, but we like spicey so that was a plus for us. If making this for guests, I would cut back a little on the red pepper flakes if you don't know if they like spicey or not. I would recommend this for chicken, beef and maybe fish -- depending on what kind of fish it is.

If you watch Anne's shows, you know that she uses a lot of salt. As a heart healthy, conscious person, I have to watch my salt intake so I cut back on it and the recipe was still superb! This was easy and tastey!!!

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OMG!!!! DELICIOUS.. I never liked beef until I was preganant 4 years ago, My attempts since to make/prepare beef have been unsucessful until a recent purchase of a slower cooker- for stews, shreaded beef etc. But today was the best steak that I have ever made!! Thank you for your great reciepes Chef Anne! Even my picky 3 year old son was asking for more =

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Chef Anne. Perfection. I am not the worst cook in America anymore!

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This recipe was GRRREEAT...it was salty and tender from the aging. I would recommend this to anyone

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This is wonderful as long as you reduce the salt drastically. Also, note the size of the steaks that the rub is planned for. My steaks are usually much smaller. The first time I made this I used the entire rub - way too much. The second time, I reduced everything, but especially the salt. For two smaller rib-eyes (like you usually find in the grocery store, I used only 1 teaspoon of salt.

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This is a stupid recipe.
OK, the salt amount is written on the recipe "to taste", but 3 tablespoons as reccomended is the only shot you have unless you have tried this recipe before.
I left it in the fridge for 2 days as the recipe advises.
I BBQd it and I couldnt even eat a bite because of the salt content.
I had to throw a pair of big great tender ribeye steaks in the trash, I dont appreciate recipes that are obviously not going to work.

Food network chefs, please try eating/tasting your recipes as they do on "Cooks Country" before wasting our time and money on good food.

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Anne uses to much salt for me. High blood pressure, but~~~I only ever salt my meat and starch with kosher salt. This recipe rocks~!~ My husband always wants to 'age' the beef but I don't trust the method he wants to use. The three days are perfect for my whole family. Love her recipes. It alays fresh and vibrant. I am a down home cook not a chef, though my son is; he love this meat. I have done it on ribeye and tenderloin. I eat it mowing but the 4 kids like their meat at different temps, it work for all!! Try it you will love it~!~

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Ann rocks. She took rib eye to a higher level with this one.

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Very good rub....I used 2 tablespoons of sea salt and everything followed as the recipe said (mayble a little less garlic powder too and my steak was VERY nice. Not too salty, but then again me should be salty.

Also...I was in a rush and only put about 1 table spoon on my very thick steak for about 30 mins and it still worked!! Wasn't a ribeye but still very good!

Would make again!!