Dry-Rubbed Rib-Eye
Filed under
Beef
Prep: 10 min | Cook: 15 min | Servings: 4
Recipe courtesy Anne Burrell. The rub is the same as Rub for Ribeye Steaks; 2 to 3 days in the fridge makes the steak taste aged.
Inactive prep: 24 hours 40 minutes.
Ingredients
- 3 tbsp Salt
- 2 tbsp Brown sugar
- 1 tsp Red pepper flakes, crushed, pulverized
- 2 tsp Pimenton, smoked Spanish paprika
- 1 tsp Garlic powder
- Vegetable oil, for brushing the grill
- 2 Rib-eye steak, bone-in, 22 to 24 ounces each
- Olive oil, extra-virgin
Directions
- Combine the dry ingredients, making sure they're evenly distributed. Rub each steak generously, wrap in plastic and refrigerate at least 24 hours (2 to 3 days is better).
- Preheat a gas or charcoal grill; brush and oil the grates. Take the steaks out of the refrigerator 20 to 30 minutes before cooking. Unwrap and lightly oil them.
- Char both sides on a very hot grill, then move to a cooler part of the grill and cook 6 to 7 minutes per side for medium-rare.
- Rest in a warm spot 7 to 8 minutes. Cut off the bone, slice on the bias across the grain, drizzle with extra-virgin olive oil and serve immediately.