Dry-Rubbed Rib-Eye Steak for Two
- In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder and olive oil and stir well to form a thick, fairly dry paste. Rub the paste all over the steak, coating it evenly, and refrigerate, wrapped in plastic, for 12 hours or overnight.
- Preheat the grill or broiler.
- Remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turning every 6 minutes, or to an internal temperature of 120 F for medium rare.
- Allow the steak to rest for 10 minutes, then slice against the grain. Drizzle with the olive oil and balsamic vinegar and serve immediately.