33 Reviews

I have to say the smoked paprika was a bit overpowering (and I buy it in bulk from myspicesage.com), the 'crust' was nice - I did have to cook a little longer on each side as I had a 2" Costco steak. I'll try again and half or quarter the paprika, might add some garlic, dry mustard and cumin as well.

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Babychops April 01, 2015

Great.. Now my husband doesn't want to grill steaks anymore!;). So moist and tender, clearly I will be making these again( and again and again)... Great technique!!!!

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Chef Debra #2 February 19, 2014

i tried this recipe minus putting the skillet in the oven. i crispily seared the steaks and then just tuned the heat down to get a pink center. the oil and paprika impart a unique, non-us barbque smokey flavor on the beef. <br/>cooking on a gas range was easy and smelled great. <br/> i prepared the ribeyes with a herb-rice stuffed tomatoes, a spinach and feta cheese tossed salad, corn on the cob and bread dipped in o-oil. chased it down with some malbec. simple and tasty seasoning.

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sthomper May 26, 2013

I have cooked rib eyes this way several times. THE TASTIEST STEAK YOU MAY EVER EAT!!!!! It cooks fast, even, and your makes your taste buds explode as you are smelling it cook. Never had a problem with smoke. The only problem I ever had was waiting for it to finish. I am actually going to cook two of them tonight. YUM YUM!! Enjoy.

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Brianna & Caitlyn's Dad July 09, 2011

We loved this - even my "I hate steak" children wanted more. I was looking for a quick and easy rub and saw this - we love smoked paprika. We ended up modifying the technique as we grilled the steaks (New York Strips) - the cook times weren't too far off and hubby said this could be made often. Thanks!

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D. Duckie June 17, 2011

Technique is perfect - would have been better if I didn't forget to turn the oven off with the dirty pan still in it. Got a bit smokey in the kitchen after that. Steak was amazing - will be how I cook steak indoors from now on.

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jdod13 February 16, 2011

Didn't have the smoked paprika, so I used my own rub, but the cooking technique was great. DH liked the tenderness of the meat, I liked the ease of preparation and the fact that it truly came out the doneness that I wanted it to. Thanks chef for posting!!

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Cinda Lu February 02, 2011

This was good but I think I'll stick with my regular spices I use. I would recommend everyone to give it a try though.

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Catnip46 January 16, 2011

Fantabulous method of cooking. Got all of my Cast Iron skillets out and had a ball. 1lb of Brussel Sprouts halved, tbls oil, salt pepper, tossed then in small skillet. Placed in first for about 10 mins before the steak. One Potato into fry slices, tossed with one tbls oil, in flat pan, in 10 mins before steak. Stirred Sprouts and fries upon occaision,,,, everyting out the same time. Sgood!

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tdf2010 June 23, 2010

Wow...this was terrific! I will never cook a rib-eye any other way! I had already seasoned the steaks, to I need to get the smoked paprika, but the cooking method was outstanding! We found 3 mins each side in the oven was closer to medium-rare.

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Tammy & Scott Saunders June 12, 2010
Pan-Seared Rib Eye Steak With Smoked Paprika Rub