Dry Rubbed Rib Eye Recipes

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DRY-RUBBED RIB-EYE WITH CHILI LOBSTER



Dry-Rubbed Rib-Eye with Chili Lobster image

Provided by Anne Burrell

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 19

3 tablespoons kosher salt
1 1/2 tablespoons brown sugar
1 tablespoon porcini mushroom powder
2 teaspoons chile de arbol powder
2 teaspoons garlic powder
One 1 1/2-inch-thick bone-in rib-eye steak
Extra-virgin olive oil
3 tablespoons coriander seeds
2 stalks celery, cut in half
1 head garlic, halved, plus 5 cloves garlic
1 lemon, halved
1 bunch thyme
1/4 bottle white wine
Kosher salt
One 1 1/2-pound lobster
3 tablespoons Calabrian chili paste
2 cups baby arugula, plus more for steak garnish
1/2 red onion, thinly sliced
2 teaspoons chopped fresh parsley

Steps:

  • For the steak: Preheat a convection oven to 400 degrees F.
  • Mix together the salt and brown sugar and the porcini, chile de arbol and garlic powders in a bowl, using your fingers to make sure all the ingredients are evenly distributed. Rub the steak generously on all sides with the spice rub. Wrap tightly in plastic wrap and leave to sit at room temperature for 20 minutes.
  • Preheat a cast-iron pan over high heat. When the pan is hot, add enough olive oil to coat the bottom. Unwrap the steak and add it to the pan; cook until well charred on all sides. Remove the steak to a baking sheet, transfer to the oven and roast until medium-rare, about 6 minutes. Allow the steak to rest for 4 to 5 minutes, then cut the steak off the bone and slice it across the grain, on the bias.
  • For the chili lobster: Bring a large pot of water to a boil. Add the coriander, celery, halved garlic head, lemon, thyme, white wine and a good amount of salt.
  • Add the lobster and poach for 6 minutes. Remove the lobster to a baking sheet to cool.
  • In a large saute pan, add enough oil to coat the bottom. Add the 5 garlic cloves, chili paste and some salt and cook over medium heat until the garlic turns golden brown and the mixture fragrant.
  • Pull the claws off the lobster and set aside. Set the body upside down on a cutting board and slice the entire lobster in half lengthwise. Discard the contents inside the head and body cavities, leaving the tail meat intact. Remove the meat from the claws and add it to the garlic-chili sauce; cook just until the meat is warmed through. Remove the meat from the pan and set aside. Place the lobster halves cut-side down in the sauce and sear for 1 to 2 minutes. Remove the lobster to a plate. With the pan off the heat, stir in the parsley.
  • In a small bowl mix together the arugula, red onion and a tablespoon of the garlic-chili sauce from the pan. Season with salt and toss to coat.
  • Assembly: Place some of the arugula reserved for garnish on one side of a serving platter and lay the sliced steak over it. Pour any meat juices from the baking sheet over the steak. Arrange the lobster halves on the other side of the platter and fill the cavities with some of the arugula salad. Top with the warmed claw meat and pour a couple tablespoons of the garlic-chili sauce over the lobster.
  • Drizzle both steak and lobster with big fat finishing oil (extra-virgin olive oil).

GRILLED DRY-RUBBED RIB-EYE STEAKS



Grilled Dry-Rubbed Rib-Eye Steaks image

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

2 teaspoons pimenton (Spanish smoked paprika)
2 teaspoons garlic powder
2 teaspoons dried oregano, preferably Mexican
2 teaspoons crushed coriander seeds
Kosher salt and freshly ground pepper
4 bone-in rib-eye steaks (each 1 1/2 inch thick)
4 teaspoons extra-virgin olive oil, plus more for drizzling
Safflower oil, for brushing
1 bunch scallions, trimmed

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 RIB EYE WITH MUSHROOM SAUCE



Dry Rubbed Rib Eye with Mushroom Sauce image

Provided by Anne Burrell

Time 50m

Yield 1 serving

Number Of Ingredients 30

2 generous pinches kosher salt
1 generous pinch brown sugar
Small pinch cayenne pepper
1 pinch garlic powder
1 bone-in rib eye steak
Extra-virgin olive oil
1 small shallot, minced
Kosher salt
1/2 clove garlic, smashed and finely chopped
6 cremini mushrooms, stems removed, sliced
1 shot brandy
3/4 cup veal demi-glaze
2 fresh sage leaves, finely chopped
1 tablespoon finely chopped fresh chives
Extra-virgin olive oil
Crispy Smashed Potatoes, recipe follows
1 serving Glazed Carrots, recipe follows
3 red bliss or other new potatoes, cut into quarters
Kosher salt
3 tablespoons extra-virgin olive oil
1 clove garlic, smashed and finely chopped
Pinch crushed red pepper
Kosher salt
1 pound baby carrots, tops removed but with a little green left attached
4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs fresh thyme, leaves picked
Pinch cayenne pepper

Steps:

  • For the steak: Combine all 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. Let sit for a few minutes.
  • Preheat a saute pan or cast iron skillet over high heat.
  • Lightly oil the steaks. Place the steaks in a very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare.
  • Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
  • For the mushroom sauce: Drain the fat from the pan. Add the shallots and bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes and add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
  • Add the mushrooms, season with salt, and stir to coat with oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
  • Add the brandy and cook until it has reduced by half.
  • Add the veal demi-glaze. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
  • Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
  • Slice the steak on the bias across the grain leaving a few bites of meat on the bone. Serve slices and meat on the bone over Crispy Smashed Potatoes and top with mushroom sauce. Serve with Glazed Carrots on the side.
  • Place the potatoes in a saucepan filled with cold water. Salt the water. Bring the potatoes to a boil over medium-high heat. Cook until just tender, 8 to 10 minutes. Drain the potatoes.
  • Heat the olive oil in a pan with high sides over high heat. Stir in the garlic and cook for 1 minute. Stir in the crushed red pepper. Add the potatoes and saute until beginning to brown. Lightly smash the potatoes and flip them to brown the other side. Season with salt and keep warm.
  • Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
  • To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup water. Bring the pan to medium heat, swirling occasionally. When most of the water has reduced and the mixture seems homogenous, remove the garlic and add the carrots and stir until they are coated. Cook until the carrots are completely coated and hot, another 2 to 3 minutes.

BOBBY'S DRY-RUBBED RIB-EYE STEAKS WITH MESA BARBECUE SAUCE



Bobby's Dry-Rubbed Rib-Eye Steaks with Mesa Barbecue Sauce image

Provided by Bobby Flay

Categories     Beef     Fourth of July     Graduation     Father's Day     Backyard BBQ     Dinner     Meat     Steak     Summer     Tailgating     Family Reunion     Grill     Grill/Barbecue     Party     Advance Prep Required

Yield Makes 8 servings

Number Of Ingredients 15

For Bobby's Dry Rub:
1/4 cup paprika
1 cup ancho chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
For the Steaks:
8 rib-eye steaks (10 ounces each)
1 cup Bobby's Dry Rub
Olive oil for brushing the steaks
2 cups Mesa Barbecue Sauce

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.

BOBBY'S DRY RUBBED RIB-EYE STEAK WITH MESA BBQ SAUCE AND YUKON GOLD POTATO GRATIN



Bobby's Dry Rubbed Rib-Eye Steak with Mesa Bbq Sauce and Yukon Gold Potato Gratin image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

1 cup ancho chili powder
1 tablespoon ground cumin
1 tablespoon dried coriander
1 teaspoon cayenne pepper
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon salt
1 teaspoon freshly ground black pepper
4 rib-eye steaks (8 to 10 ounces each)
1 cup dry rub
Olive oil
2 cups Mesa BBQ Sauce, or your favorite
2 poblano chiles, roasted, peeled, seeded and diced
6 cloves garlic, peeled, finely chopped
2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices
1/2 cup coarsely chopped fresh cilantro leaves plus extra for garnish
1 cup chicken stock (if canned, low sodium)
1 cup heavy cream
1 cup Monterey Jack cheese
1/2 cup queso anejo cheese

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 BONE-IN RIB EYE



Dry Rubbed Bone-In Rib Eye image

Categories     Side

Yield serves: 4

Number Of Ingredients 8

2 tablespoons kosher salt
2 tablespoons packed light or dark brown sugar
1 teaspoon crushed red pepper, ground
2 teaspoons pimentón (smoked paprika)
1 teaspoon garlic powder
2 teaspoons cumin seeds, toasted and ground (see page 17)
2 22- to 24-ounce bone-in rib eye steaks
Big fat finishing oil

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.

RIB DRY RUB



Rib Dry Rub image

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Time 10m

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Steps:

  • Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

GRILLED RIB-EYE STEAKS



Grilled Rib-Eye Steaks image

These rib-eye steaks are tender and flavorful and one of the best beef cuts for grilling. We also include tips on how to grill the perfect steak.

Provided by Kathy Kingsley

Categories     Dinner     Entree

Time 1h25m

Yield 6

Number Of Ingredients 13

For the Dry Rub
2 teaspoons fresh garlic (minced)
2 teaspoons black pepper (coarsely ground)
2 teaspoons​ dry mustard
2 teaspoons​​ paprika
2 teaspoons chili powder
1 teaspoon dried thyme leaves (crumbled)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
For the Steaks
2 (12-ounce) beef rib-eye steaks (boneless​ and fat trimmed; 1-inch-thick)
1 tablespoon​ olive oil
Garnish: fresh thyme sprigs

Steps:

  • Gather the ingredients.
  • In a small bowl, mix the garlic, black pepper, mustard, paprika, chili powder, thyme, salt, and cayenne until well blended.
  • Brush the oil on both sides of the steaks and place each steak on a large sheet of plastic wrap.
  • Rub the spice mixture on both sides of steaks.
  • Wrap tightly and refrigerate at least 1 hour or up to 24 hours.
  • Heat a gas grill to high, prepare a hot charcoal fire until the coals form white ash, or heat a broiler.
  • Grill or broil the steaks 4 to 6 inches above the heat source for 5 to 7 minutes on each side for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done.
  • Remove the steaks to serving plates and garnish with thyme sprigs. Enjoy!

Nutrition Facts : Calories 340 kcal, Carbohydrate 2 g, Cholesterol 88 mg, Fiber 1 g, Protein 29 g, SaturatedFat 10 g, Sodium 269 mg, Sugar 0 g, Fat 24 g, ServingSize Makes 6 servings, UnsaturatedFat 0 g

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE



Dry-Rubbed Rib Eye Steak Restaurant Style image

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

3 tablespoons kosher salt (to taste)
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes, pulverized
2 teaspoons spanish smoked paprika
1 teaspoon garlic powder
oil, for brushing grill
2 (22 -24 ounce) bone-in rib eye steaks, about 2-inches thick
extra virgin olive oil

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

COFFEE RUBBED RIB-EYE



Coffee Rubbed Rib-Eye image

Provided by Bobby Flay

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 14

1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper

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.

DRY AGED RIB-EYES



Dry Aged Rib-Eyes image

Provided by Guy Fieri

Categories     main-dish

Time P10DT27m

Yield 6 servings

Number Of Ingredients 13

1 beef rib or loin roast, boneless, approximately 6 pounds
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 rack to fit in sheet pan
Salt and freshly cracked black pepper
Horseradish Gremolata, recipe follows
1 1/2 sticks unsalted butter, room temperature
2 teaspoons minced garlic
4 tablespoons grated fresh horseradish root
3 teaspoons white vinegar
1 teaspoon minced lemon zest
1/2 teaspoon kosher salt
1 tablespoon finely chopped fresh Italian parsley leaves

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.

STEAK DRY RUB



Steak Dry Rub image

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

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

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

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