DRY RUBBED BONE-IN RIB EYE STEAKS
"Rib eye is my favorite cut of steak, especially when it's on the bone. It's big and fatty and luscious. And when you add a dry rub, it goes from delicious to delicious-PLUS."
"I like to give this steak twenty-four hours to really absorb the lovely flavors of the rub, but if you're in a hurry, even a couple hours will do."
2 tablespoons kosher salt
2 tablespoons packed light or dark brown sugar
1 teaspoon crushed red pepper, ground
2 teaspoons pimenton (smoked paprika)
1 teaspoon garlic powder
2 teaspoons cumin seeds, toasted and ground
2 (22 to 24 ounces) bone-in rib eye steaks
Big fat finishing oil
In a small bowl, combine the salt, brown sugar, red pepper, pimenton, garlic powder, and cumin. Rub the outside of each steak generously and evenly with the rub (if there''s leftover rub, save it for your next steak).
Wrap each rubbed steak in plastic and refrigerate for at least 24 hours.
WHEN READY TO COOK:
Preheat a grill.
Remove the steaks from the fridge 20 to 30 minutes before you're ready to cook to allow them to come to room temperature. Remove the plastic wrap.
Place the steaks on the grill and char them well over medium-high heat, 3 to 4 minutes per side, until they're really nicely browned. Move the steaks to a cooler part of the grill and continue cooking for another 3 to 4 minutes per side for medium rare. Remove the steaks from the grill and let them rest somewhere warm for 8 to 10 minutes.
Cut the meat off the bone and slice it on the bias across the grain. Arrange the sliced steak and the bone on a serving plate and drizzle with big fat finishing oil to serve.
Makes 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Cook Like a Rock Star by Anne Burrell with Suzanne Lenzer
"Rib eye is my favorite cut of steak, especially when it's on the bone. It's big and fatty and luscious. And when you add a dry rub, it goes from delicious to delicious-PLUS."

"I like to give this steak twenty-four hours to really absorb the lovely flavors of the rub, but if you're in a hurry, even a couple hours will do."
2 tablespoons kosher salt
2 tablespoons packed light or dark brown sugar
1 teaspoon crushed red pepper, ground
2 teaspoons pimenton (smoked paprika)
1 teaspoon garlic powder
2 teaspoons cumin seeds, toasted and ground
2 (22 to 24 ounces) bone-in rib eye steaks
Big fat finishing oil
In a small bowl, combine the salt, brown sugar, red pepper, pimenton, garlic powder, and cumin. Rub the outside of each steak generously and evenly with the rub (if there''s leftover rub, save it for your next steak).
Wrap each rubbed steak in plastic and refrigerate for at least 24 hours.
WHEN READY TO COOK:
Preheat a grill.
Remove the steaks from the fridge 20 to 30 minutes before you're ready to cook to allow them to come to room temperature. Remove the plastic wrap.
Place the steaks on the grill and char them well over medium-high heat, 3 to 4 minutes per side, until they're really nicely browned. Move the steaks to a cooler part of the grill and continue cooking for another 3 to 4 minutes per side for medium rare. Remove the steaks from the grill and let them rest somewhere warm for 8 to 10 minutes.
Cut the meat off the bone and slice it on the bias across the grain. Arrange the sliced steak and the bone on a serving plate and drizzle with big fat finishing oil to serve.
Makes 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Cook Like a Rock Star by Anne Burrell with Suzanne Lenzer
MsgID: 3157316
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday! - 12-18-...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday! - 12-18-...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (8)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Any Recipe Can Happen Thursday! - 12-18-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Coconut Flan (baked in a Bundt pan) |
Betsy at Recipelink.com | |
3 | Recipe: Roasted Fennel and Potato Soup (blender) |
Betsy at Recipelink.com | |
4 | Recipe: Dry Rubbed Bone-In Rib Eye Steaks |
Betsy at Recipelink.com | |
5 | Recipe: Beef Stew with Blue Cheese Biscuits (freeze ahead) |
Betsy at Recipelink.com | |
6 | Recipe: Swiss Chard Gratin (with sliced potatoes, serves 2) |
Betsy at Recipelink.com | |
7 | Recipe: Spinach Gnocchi (using ricotta, grated cheese and eggs) |
Betsy at Recipelink.com | |
8 | Recipe: Homemade Strawberry Marshmallows (using strawberry puree) |
Betsy at Recipelink.com | |
9 | Recipe: Pork Chops with Bacon and Cabbage (braised in milk) |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Beef and Other Meats
Main Dishes - Beef and Other Meats
- Beef Rib Eye Roast with Red Wine and Mushroom Sauce
- Flank Steak with Herb Marinade
- Beef and Barley Medley
- Beef Stir Fry with Orzo
- Stefatho (Beef Stew with Onions) (Greek)
- Campanile Steak with Anchovy Butter, with Stilton or with Bearnaise Sauce
- Slow Cooker Swiss Steak Supper (using round steak, crock pot)
- Basic Meatloaf with 5 Variations (Carnation, 1980's)
- Beef Ragout with Sun-dried Tomatoes and Winter Squash (freeze ahead)
- Cattleman's Beef and Beans (using beef brisket or round, crock pot)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute