Prep 5 mins
Cook 15 mins
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.
- 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
- 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.
Holy Salt! I decided to just blindly follow this recipe, and I ruined a very fine piece of steak. Each bite was like a bit of pure salt. Looking back at the salt to number of steaks ratio, I don't know why I just followed what was suggested, but should I use this rub again, which I may, I will only use a half table spoon of salt instead of the 3 listed. If not for the salt, all else seems great.
The rub was great, caramelized really well, and the flavor was excellent.
This is a great rub, tho I lower the kosher salt to 1 T. Also, 1 day of refrigeration is enough for us. Thanks for posting, ninja.