Dry rubbed rib-eye steak

1

Ingredients

  • 3 tbsp salt, or to taste
  • 2 tbsp brown sugar
  • 1 tsp ground crushed chilli flakes
  • 2 tsp pimenton (smoked Spanish paprika)
  • 1 tsp garlic powder
  • Oil, for brushing the griddle/barbeque
  • 2 (650 to 700g) bone-in rib-eye steaks
  • Extra-virgin olive oil

Use imperial measurements

Method

How to make Dry rubbed rib-eye steak

1) Combine all the dry ingredients in a bowl and, using your fingers, make sure that everything is evenly distributed. Rub the outside of each steak generously with the mixture.

2) Wrap each steak in cling film and refrigerate for at least 24 hours – 2 to 3 days is better as this will make the steak taste like it has been 'aged'.

3) Preheat a gas or charcoal grill (barbeque) and brush and oil the grill to loosen and remove any traces of residue.

4) Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Immediately before cooking, remove the cling film and lightly oil the steaks.

5) Place the steaks on a very hot grill to 'char' both sides. When both sides of the steak are well charred move them to a cooler part of the grill to continue cooking until done to taste (6 to 7 minutes per side for medium rare).

6) Remove the steaks from the grill and allow to rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

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