Dry-Rubbed Ribeye
Ingredients
- 3 tbsp salt
- 2 tbsp brown sugar
- 1 tsp pulverized crushed red pepper
- 2 tsp pimenton (Smoked Spanish Paprika)
- 1 tsp garlic powder
- Oil, for brushing grill
- 2 (22 to 24-oz) bone-in rib-eye steaks
- Extra-virgin olive oil
Directions
Combine all of 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. Wrap each steak in plastic wrap and refrigerate for
at least 24 hours, 2 to 3 days is better. This will make the
steak taste like it has been aged.
Preheat a gas or charcoal grill. Brush and oil the grill to
loosen and remove any crud. Remove the steaks from
the refrigerator about 20 to 30 minutes before cooking.
Right before cooking remove the plastic wrap and lightly
oil the steaks. Place the steaks on a very hot grill to put
a char on both sides of the steak. 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. Remove the steak from the grill and
let it rest in a warm spot for 7 to 8 minutes. Cut the steak
off the bone and slice on the bias across the grain. Drizzle
with extra-virgin olive oil and serve immediately.
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