RIB EYE STEAK RUBS RECIPES

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COFFEE RUBBED RIB-EYE RECIPE | BOBBY FLAY | FOOD NETWORK



Coffee Rubbed Rib-Eye Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories     main-dish

Total Time 31 minutes

Prep Time 10 minutes

Cook Time 16 minutes

Yield 4 servings

Number Of Ingredients 14

1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper

Steps:

  • Combine all spices in a bowl.
  • Preheat oven to 425 degrees F.
  • Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

Nutrition Facts : Calories 557 calorie, FatContent 28.5 grams, SaturatedFatContent 11 grams, CholesterolContent 201 milligrams, SodiumContent 452 milligrams, CarbohydrateContent 2 grams, FiberContent 0.5 grams, ProteinContent 69 grams, SugarContent 1 grams

BONE-IN RIB-EYE STEAKS | WILLIAMS SONOMA



Bone-in Rib-Eye Steaks | Williams Sonoma image

<p>These steaks are prepared simply to showcase their natural beefy flavor. For the ultimate side, serve our <a href="http://www.williams-sonoma.com/recipe/Craftsteak-Spinach-Gratin.html"><b><u>Craftsteak Spinach Gratin.</u></b></a></p>

Provided by WILLIAMS-SONOMA.COM

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 5

2 bone-in rib-eye steaks, each 16 oz. and 1 to 1 1/2 inches thick&nbsp;
2 Tbs. olive oil&nbsp;
Kosher salt and freshly ground pepper, to taste&nbsp;
4 Tbs. (1/2 stick) unsalted butter&nbsp;
4 fresh thyme sprigs&nbsp;

Steps:

  • Rub the steaks on both sides with the olive oil. Place the steaks on a plate, cover with plastic wrap and let stand at room temperature for 30 minutes to 1 hour. Season the steaks with salt and pepper.
  • Preheat a stovetop grill pan over medium-high heat. Arrange the steaks in the pan and cook for 5 to 7 minutes. Turn the steaks over and top each steak with 2 Tbs. butter and 2 thyme sprigs, letting the butter melt over the steaks. Cook, basting the steaks with the melted butter, for 5 to 7 minutes more for medium-rare, or until done to your liking.
  • &#8232;Transfer the steaks to a platter and discard the thyme sprigs. Cover loosely with aluminum foil and let rest for 5 minutes before serving. Serves 2 to 4.

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