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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 71-80 of 298

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  • on February 22, 2011

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    I will definitely decrease the salt next time. The steak was beautiful except for the saltiness. As an amature cook, the asterisk does not help me because I don't know what to taste is until I taste it. So Now I will Know for next time.

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  • on February 12, 2011

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    I think this is a great recipe for a dry rub. The only change I make is I cut the salt in half and follow the directions from there. Yet to be disappointed and I have used this rub many times.

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  • on February 10, 2011

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    Best steak I've ever made!! Anne is making me a better cook!

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  • on February 09, 2011

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    I tried this steak & it was one of the best steaks I've made in a long time. I want to take the opportunity to address the revieweres with the "salt" issue. 1 did you not think to use less salt; 2 didn't you read the recipe where it clearly states *salt to taste? 3 When Anne uses salt, she uses kosher salt, not regular table salt. Kosher & Sea Salt have larger granules. A tablespoon of Kosher salt/Sea Salt v table salt has less salt taste due to larger granules so if you used table salt, it would be saltier. 4 Finally, when you get a recipe for a rub or a barbeque sauce, think "do I need to use the "whole" recipe or should you just be using enough to cover the steak??? For those you who had to dump your steaks, learn from "your" mistakes. Don't blame the chef. Hopefully this review will help you in the future. Anne is one of the best cooks on TV, lots of passion and experience behind this woman. Keep watching and keep learning. Loretta from MB

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  • on February 08, 2011

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    Of course it is salty. Three tablespoons is a lot of salt. Just decrease it to taste as the asterisk implies. She's also using huge steaks.

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  • on January 29, 2011

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    What a fantastic rub especially if you let the steaks marinate for several hours or a day. The salt and sugar really help to tenderize the meat. Just really awesome flavor. And for those complaining about the amount of salt if you use sea salt it does not taste too salty. Table salt is 50 times saltier than sea salt. So that could be the problem because I always use twice the amount when using sea salt. This rub is great on burgers too.

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  • on January 24, 2011

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    The rub was great but way too salty . I tried it again with half the sauce and it was great.

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  • on January 17, 2011

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    I made with costco rib eyes. Made rub with 2 tbl spoons of KOSHER SALT and rest of rub per recipe. Wrapped and refrigerated for 2 days.Grilled to med rare. These were the best steaks ever. DO NOT use all the rub just enough to cover both sides of each steak. Thanks Ann you are the best.

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  • on January 08, 2011

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    My husband loves this rub along with everyone we have made this for. I do cut back on the salt though. Start with a good ribeye with lots of marbling, not a cheap cut. For a large steak, I use 1T. of rub per side. For smaller steaks, 2t. per side. Comes out perfect every time! Thanks Anne

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  • on January 05, 2011

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    I made this a while back, but my husband and I loved it. I made extra rub to use on other meats. Rib-Eye steaks are a 'luxury' on our senior citizen budget... I don't understand why people don't use common sense. It says, "salt*...or to taste". If you are planning on having company, please use a recipe you have already tried. That's a BIG mistake. You could get lucky, but then...you could blow people out of the water, with a taste you didn't expect.
    Don't blame Ann. I wrapped cheaper cuts of steak and kept them in the frig from one to three days. Experiment with what you can afford. Keep cooking!

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