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)

Directions:

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

2 Comments Add yours

  1. AWESOMiriam says:

    Oooo! Nice combo of sweet & savory spices. I will have to try this! Thank you.

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