Sizzling Spicy Rib Eye Steaks

Blake and I must have had the exact same idea. Since I have rib eye steaks so rarely, I usually just opt for a simple coating of salt and pepper, but after finding a good deal on these, I wanted to see if a dry rub would help add dimensions of flavor and actually improve the taste of the great cut of meat.

I turned to Lobel's Prime Time Grilling and found this peppery dry rub, which is spruced up with some extra chili powder for a fiery kick. It's a little out of control, but a nice change every once in a while. Unfortunately, I didn't have the time to fire up the grill, so I used the broiler. It worked, but I couldn't help but wonder what a nice charcoal punch would have done to this steak.

Sizzling Spicy Rib Eye Steaks

About This Recipe

Yield:2 people


  • 3/4 tablespoon chili powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/4 garlic clove, minced
  • 1 tablespoon canola oil
  • 2 boneless rib-eye steaks, about 1 1/2 inches thick


  1. 1

    Mix together the chili powder, black pepper, paprika, red pepper flakes, salt, and garlic.

  2. 2

    Rub the steaks with the canola oil. Then rub in about 1 teaspoon of the dry rub on each. Set aside at room temperature for about 20 minutes.

  3. 3

    Meanwhile, prepare a grill or warm up the broiler to high. Cook the steaks for about 8 minutes a side for medium-rare. Let them rest for about 5 minutes before diving in.


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