Dry Rubbed Rib Eye Recipes

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.

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.

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.

Steps:

• For Bobby's Dry Rub:
• Combine all the ingredients in a small bowl. Makes about 1 1/4 cups. Any extra will keep in a tightly covered glass jar for several months.
• For the Steaks:
• Preheat a gas or charcoal grill to high. Rub each steak on one side with the dry rub, brush with olive oil, and grill, rub-side down, until golden brown, 3 to 4 minutes. Turn over and continue grilling 4 to 5 minutes for medium rare. Place on a large serving platter and brush with Mesa Barbecue Sauce.

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.

Steps:

• Preheat the oven to 225 degrees F.
• For the steak: In a dry pan, toast the sesame seeds, peppercorns, poppy seeds and mustard seeds over medium-high heat for 1 to 2 minutes, or until fragrant. Transfer to a spice grinder or a small food processor along with the salt, brown sugar, dehydrated onion and granulated garlic and pulse until finely ground.
• Completely coat the steaks in the black powder rub. Place on wire-racked sheet pan. Place in the oven for about 1 hour, or until the internal temperature reaches 115 to 120 degrees F. Heat a large cast-iron skillet or griddle pan over high heat. Sear each side of the steak (including the "sides") for 3 to 4 minutes a side, or until super charred.
• For the chimichurri: Pulse the parsley, cilantro, vinegar, red pepper flakes, black garlic, salt and pepper to taste in a food processor until roughly chopped, 8 to 10 pulses (scraping the sides of the bowl in between pulses). Transfer to a bowl and stir in the olive oil. Season to taste and set aside.
• For the melting potatoes: Preheat the oven to 425 degrees F. In a medium bowl, add the potatoes, butter, cinnamon and salt and toss to coat. Arrange the potatoes in a single layer on a sheet pan, then bake for 15 to 18 minutes. Flip the potatoes, then drizzle with the maple syrup and return to the oven for 15 to 18 more minutes; the potatoes should be golden brown with a nice crisp on the outside and soft on the inside. When ready to serve, arrange on a platter and sprinkle with the pecans and chives.
• For the crispy Fresnos: Bring the vinegar and water to a boil in a pot, then reduce to a simmer. Once at a simmer, take off the heat and add in the mustard seeds, sugar, red pepper flakes, salt and garlic. Whisk until the salt and sugar dissolve. Taste and adjust seasoning if necessary. Combine in a glass bowl with the sliced chiles. Let cool and allow to sit for at least 30 minutes.
• Set up a deep fryer with vegetable oil and heat to 350 degrees F. Combine the flour and cream of tartar in a bowl, then toss in the pickled chiles to coat, dusting off any excess. Deep fry until crispy, 1 to 2 minutes. Drain on a paper towel-lined plate and season immediately with salt.
• To serve, using a sharp knife, remove the bone from the steaks and slice off the collar or spinalis. Cut into 1/2-inch slices. Slice the rest of the steak into 1/2-inch slices. Fan out the sliced meat onto a plate and sprinkle with some additional black powder rub. Drizzle with chimichurri. Top with crispy Fresnos. Serve with melting potatoes on the side.

Steps:

• Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
• Remove roast from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for 6 to 9 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
• Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
• Preheat a grill to medium-high heat.
• Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.
• In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.