DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE
The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.
Provided by ninja
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
- Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
- Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
- Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
- Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.
Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
BOBBY'S DRY RUBBED RIB-EYE STEAK WITH MESA BBQ SAUCE AND YUKON GOLD POTATO GRATIN
Steps:
- Combine all ingredients in a medium bowl.;
- Heat grill or grill pan to high.
- Rub each steak on 1 side with the dry rub. Brush with olive oil and grill, rub side down for 3 to 4 minutes or until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Turn the steaks over and brush the rub side with bbq sauce, turn over and grill for 1 minute.
- Remove steaks from grill and brush with additional bbq suace.
- Preheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle garlic over bottom of pan.
- Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of chiles and 1/3 of cilantro. Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover pan with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool. Sprinkle with cilantro.
DRY-RUBBED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time P1DT1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. 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.
- Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. 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. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.
GRILLED DRY-RUBBED RIB-EYE STEAKS
Coating rib-eye steaks with a mixture of Spanish smoked paprika, garlic powder, oregano, and coriander before grilling yields super-flavorful meat every time. Flame-kissed scallions make the perfect partner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- In a small bowl, combine pimenton, garlic powder, oregano, coriander, 2 tablespoons salt, and 2 teaspoons pepper. Generously season both sides of steaks with mixture. Rub both sides of each steak with olive oil. Let stand on a rimmed baking sheet at least 30 minutes and up to 1 hour.
- Preheat grill to medium-high; clean and lightly oil grates. Grill steaks, rotating once, until well-browned on outsides and cooked to desired doneness, 6 to 7 minutes per side for medium-rare (about 125 degrees on an instant-read thermometer). Transfer to a platter; loosely cover with parchment-lined foil. Let stand at least 15 and up to 30 minutes.
- Toss scallions in a bowl with olive oil; season with salt and pepper. Grill over medium-high, turning, until lightly charred in places and tender, 4 to 5 minutes. Slice steaks against the grain and serve with charred scallions.
DRY RUBBED BONE-IN RIB EYE
Steps:
- In a small bowl, combine the salt, brown sugar, red pepper, pimentón, 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.
- 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.
- ANNE ALERT!
- 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.
CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB
You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.
Provided by Chef John
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
- For an all-purpose steak rub, mix all ingredients except the brown sugar.
- Store in an airtight container until needed.
Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g
HAWAIIAN RIB EYE STEAK
This is a popular dish served at "The Hillstone" restaurants, they call it "the Hawaiian" and serve it with french fries. Save yourself $40 and make it yourself ;-)
Provided by Kana K.
Categories Steak
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 tablespoons marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
- Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
- Butter and Assembly.
- Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
- Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120°F for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.).
- Transfer steaks to a wire rack. Slice butter into 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
- Do Ahead.
- Steaks can be marinated 3 days ahead. Keep chilled.
- Butter can be made 3 days ahead. Keep chilled.
Nutrition Facts : Calories 335.4, Fat 16.2, SaturatedFat 8, Cholesterol 30.5, Sodium 2598.1, Carbohydrate 44.5, Fiber 0.8, Sugar 38.7, Protein 4.5
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