Dry-Rubbed Rib-Eye
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Combine all of the dry ingredients in a bowl
3
Use your fingers to make sure that all of the ingredients are evenly distributed
4
Rub the outside of each steak generously with the rub
5
Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better
6
This will make the steak taste like it has been aged
7
Preheat a gas or charcoal grill
8
Brush and oil the grill to loosen and remove any crud
9
Remove the steaks from the refrigerator about 20 to 30 minutes before cooking
10
Right before cooking remove the plastic wrap and lightly oil the steaks
11
Place the steaks on a very hot grill to put a char on both sides of the steak
12
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
13
Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes
14
Cut the steak off the bone and slice on the bias across the grain
15
Drizzle with extra-virgin olive oil and serve immediately