The BEST Steak

I hope everyone had a wonderful Thanksgiving, ours was fun…lots of family and great food. I got off rather easy this year because I usually host a dinner for my dad but this year my sister took over the duty and I was only responsible for mashed potatoes. It was nice to just be a guest. Now I am trying to switch gears into Holiday shopping madness. I have been having a very hard time this year getting into the Christmas spirit. I am hoping after decorating the house I will feel more ready.

Everyone has to be tired of turkey by now, right? Well, I invite you to try this to-die-for steak recipe. It is hands down the best I have ever had and I have had my fair share of good steaks. I think the key is in the three-day aging process the steak goes through  in the fridge with the rub on. This steak melts in your mouth and the rub, with the brown sugar that carmalizes on the outside, its amazing. I imagine you could use any cut of steak you like but in my opinion the rib-eye is the best choice here. I understand that grilling season is over in many parts of the country but you could just as easily use a grill pan or cast iron pan and get fabulous results.

Dry- Rubbed Rib-Eye

  • 2 Tablespoons salt (use Kosher only)- if you only have table cut it down to 2 tsp
  • 2 Tablespoons brown sugar
  • 1 Teaspoon crushed red pepper flakes
  • 2 Teaspoons smoked spanish Paprika (or any you have on hand)
  • 1 Teaspoon garlic powder
  • Extra virgin olive oil for brushing
  • 2 (22-24 ounce) bone-in rib-eye steaks (mine were boneless)


Combine all the dry ingredients in a bowl, I used a mortar and pedestal to crush the pepper flakes and combine the ingredients but you can simply use a fork as well. Rub the outside of each steak generously with the rub. Wrap them in plastic wrap and refrigerate for a minimum of 24 hours up to 36. This will age the steak and believe me it makes all the difference! And just a note: I had rub left over.

Prehead your grill of choice and brush with oil. Remove the steaks from the refrigerator and let sit out for 20 to 30 minutes before cooking. Once you are ready to grill, remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steaks. Once both sides have char marks, move them to a cooler part of the grill and continue to cook for 6 to 7 minutes per side for medium rare. Once they are done to your liking, remove the steaks from the grill and let them rest covered loosely with foil  for 7 to 8 minutes. At this point you can serve them or cut the meat off the bone and drizzle with olive oil-(I found this step unnecessary.)

Adapted from: Anne Burrell

**I will soon be sharing the recipes for the stuffed artichokes and the amazing rustic Italian bread that you see in the first picture.

Beautiful Rib-eye steaks

All rubbed-up and ready to grill

Pumpkin Cream Cheese Muffins

Fall has rolled in this year fast and furious, I am still sitting here saying “What happened to October?” and already its November! I am in no way prepared for the holidays and I am actually having a hard time getting in the spirit at all. Maybe I need to see a few hundred holiday commercials fist.  :)

These muffins are not new to the internet but if you havent made them yet you are missing out. They are very good and with the bonus of a cream cheese filling and a crunchy topping, who wouldn’t want one. I made them this time with my fresh pumpkin puree and I think they were better but don’t let that stop you at all if you only have canned, they will taste just fine. These muffins are super moist and the spice is not overpowering, creating a perfect balance of flavors for fall. Everyone who has tried these really liked them so they are a great choice if you need something to make for work or a party.

Pumpkin Cream Cheese Muffins

Adapted from: Annie’s Eats

Yield: 24 muffins

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves ( I use all-spice)
1 tbsp. plus 1 tsp. pumpkin pie spice (you can get this anywhere now)
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (not pumpkin pie filling)
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1 tsp. ground cinnamon

 ½ tsp pumpkin pie spice
4 tbsp. cold unsalted butter, cut into pieces


Prepare the filling-combine the cream cheese and confectioners’ sugar in a bowl and mix well until blended. Place the mixture on a piece of plastic wrap and shape it into a log about 1 ½ inches in diameter. Roll the plastic wrap tightly around the log (sometime it’s easier to shape it into a log once it’s in the plastic wrap), then put a piece of foil around it for support. Put the log into the freezer and chill until somewhat firm, around 2 hours.

 For the muffins: Preheat the oven to 350 F. Line the muffin pans with paper liners.  In a medium bowl, whisk to combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In your electric mixer bowl, combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients mixing until just combined.

For the topping: combine the sugar, flour, cinnamon and pumpkin pie spice in a small bowl and whisk to combine. Add in the butter pieces and cut into the dry ingredients with a pastry blender or pastry cutter (you can also use two forks) until the mixture is coarse and crumbly. Keep refrigerated until you are ready to use.

 To assemble the muffins: fill each muffin well with 1-2 tablespoons of batter. Slice the log of cream cheese into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter equally in each muffin cups, covering the cream cheese completely. Sprinkle a small amount of the topping mixture over each muffin well. *as a trick to get more even slices, start by cutting your log in half, then half again and go from there.

 Bake for 20- 25 minutes. Transfer to a wire rack and let cool completely before serving.


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