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Bone-In Rib-Eye Steaks

Ingredients

Scale

FOR THE STEAK

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

FOR THE RUB

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

Instructions

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.

SERVES 4

Notes

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.

Find it online: https://melissamayo.com/recipe/bone-in-rib-eye-steaks/