Dry-Rubbed Rib-Eye

Dry-Rubbed Rib-Eye

emotts 0

"A slight variation of Anne Burrell's recipe."
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24 h, 45 m 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed.
  2. Rub the outside of each steak generously with the rub.
  3. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
  4. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking.
  5. Preheat a gas or charcoal grill.
  6. Brush and oil the grill to loosen and remove any crud.
  7. Right before cooking remove the plastic wrap and lightly oil the steaks.
  8. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
  9. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes.
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