Dry Rubbed Rib Eye With Chili Lobster Recipes

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COFFEE RUBBED RIB-EYE



Coffee Rubbed Rib-Eye image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 31m

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, Fat 28.5 grams, SaturatedFat 11 grams, Cholesterol 201 milligrams, Sodium 452 milligrams, Carbohydrate 2 grams, Fiber 0.5 grams, Protein 69 grams, Sugar 1 grams

COFFEE AND BBQ-RUBBED RIB EYES



Coffee and BBQ-Rubbed Rib Eyes image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2-4 Servings

Number Of Ingredients 10

2 teaspoons light brown sugar
1 teaspoon instant espresso powder
½ teaspoon ancho chile powder
½ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 large clove garlic
Two 16-ounce bone-in rib eye steaks (about 1 inch thick)
1 tablespoon unsalted butter, at room temperature

Steps:

  • Prepare an outdoor grill for medium-high heat.
  • Combine the brown sugar, espresso powder, ancho powder, chili powder, paprika, cayenne, 2 teaspoons salt and ¼ teaspoon black pepper in a small bowl.
  • Finely grate the garlic or put it through a garlic press to make a paste. Rub the steaks all over with the garlic. Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes.
  • Grill until grill marks appear and the steaks are nicely browned (for crisscross grill marks, turn the steaks 90 degrees after about 2 minutes), 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter and top each with ½ tablespoon of butter. Let the butter melt and the steaks rest for 5 minutes before slicing. Serve with the collected juices.

DRY-RUBBED RIB-EYE



Dry-Rubbed Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time P1DT1h5m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons salt*
2 tablespoons brown sugar
1 teaspoon pulverized crushed red pepper
2 teaspoons pimenton (Smoked Spanish Paprika)
1 teaspoon garlic powder
Oil, for brushing grill
2 (22 to 24-ounce) bone-in rib-eye steaks
Extra-virgin olive oil

Steps:

  • Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
  • Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking 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 steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let 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.

CHILI-RUBBED RIB-EYE STEAKS



Chili-Rubbed Rib-Eye Steaks image

Provided by Stephan Pyles

Categories     Beef     Backyard BBQ     Steak     Hot Pepper     Summer     Tailgating     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/4 cup Red Chili Powder
1/4 cup paprika
2 tablespoons coarse salt
1 1/2 tablespoons sugar
4 14- to 16-ounce bone-in rib-eye steaks (about 1 1/2 inches thick)
Nonstick vegetable oil spray
Pico de Gallo
Accompaniment: Red Chile Onion Rings

Steps:

  • Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
  • Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE



Dry-Rubbed Rib Eye Steak Restaurant Style image

The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.

Provided by ninja

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons kosher salt (to taste)
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes, pulverized
2 teaspoons spanish smoked paprika
1 teaspoon garlic powder
oil, for brushing grill
2 (22 -24 ounce) bone-in rib eye steaks, about 2-inches thick
extra virgin olive oil

Steps:

  • Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
  • Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
  • Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
  • Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
  • Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.

Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55

DRY-RUBBED RIBS



Dry-Rubbed Ribs image

This is a terrific dry rub that is easy to make and adds a ton of flavor to ribs. This dry rub is equally delicious on roasted chicken and grilled salmon.

Provided by LisaD.

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h55m

Yield 12

Number Of Ingredients 11

½ cup chili powder
¼ cup paprika
¼ cup brown sugar
2 tablespoons mustard powder
1 tablespoon seasoned salt
1 tablespoon ground black pepper
2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 pinch cayenne pepper
2 slabs baby back pork ribs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine chili powder, paprika, brown sugar, mustard powder, seasoned salt, black pepper, curry powder, garlic powder, cinnamon, and cayenne pepper in a container with a lid. Seal container and shake until rub is well combined. Generously coat ribs with rub and place in a roasting pan. Loosely cover pan with aluminum foil.
  • Bake in the preheated oven for 1 hour 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer ribs to grill.
  • Cook ribs on the preheated grill until browned, 5 to 10 minutes per side.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 10.1 g, Cholesterol 78.1 mg, Fat 21.4 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 352.3 mg, Sugar 5.1 g

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