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I don’t think I’ll ever MEAT a steak I don’t LOVE. And it’s even better if it’s still on the bone and cooked till the perfect medium-rare.

I have been using a lot of dry rubs recently cause they form a gorgeous crust on the steaks. The trick is to let it sit in the rub for at least 24 hours. It brings all the juices to the surface.

I even freeze the steaks for a few weeks in the rub. I find that mimics the dry-aging process some steak houses are famous for.

And nothing is better than a glass of big and bold Cabernet to wash it all down. Salute my meat-loving friends.

xxx Chef MM


Bone-In Rib-Eye Steaks

  • Author: Melissa Mayo




  • 4 bone-in rib-eye steaks (13 oz /370 g each)


  • 2 TBS paprika
  • 1 TBS ground cumin
  • 1 TBS ground coriander
  • 1 tspn thyme
  • ½1 tspn cayenne pepper/chilli flakes
  • 1 TBS mustard powder
  • 1 tspn brown sugar
  • 1 TBS Kosher salt
  • 1 tspn freshly ground black pepper


Combine the ingredients for the rub. Generously coat the steaks with the dry rub and marinate overnight. Store any remaining rub for future use.

Bring the steaks to room temperature before cooking.

Preheat the grill to high. Put the steaks on and cook for 2,2,2 minutes for rare 3,3,3 minutes for medium and 5,5,5 minutes for well done. Remove the steaks from the grill and let them rest for 5 minutes before serving.



When I see a good price on steaks I buy them in bulk. I coat them with the ruB and freeze them in zip lock bags for up to a month. In the morning I leave them in the sink to thaw. I find that mimics the dry-aging process some steak houses are famous for and give you an even better steak.

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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