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