Grilled Rib Eye Steaks With Six Spice Rub Recipes

GRILLED RIB-EYE STEAKS

Steps:

• Gather the ingredients.
• In a small bowl, mix the garlic, black pepper, mustard, paprika, chili powder, thyme, salt, and cayenne until well blended.
• Brush the oil on both sides of the steaks and place each steak on a large sheet of plastic wrap.
• Rub the spice mixture on both sides of steaks.
• Wrap tightly and refrigerate at least 1 hour or up to 24 hours.
• Heat a gas grill to high, prepare a hot charcoal fire until the coals form white ash, or heat a broiler.
• Grill or broil the steaks 4 to 6 inches above the heat source for 5 to 7 minutes on each side for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done.
• Remove the steaks to serving plates and garnish with thyme sprigs. Enjoy!

GRILLED RIBEYE STEAKS

Steps:

• Set steaks out to come to room temperature about 30 minutes before grilling.
• Make the rub by combining brown sugar, garlic, smoked paprika, salt, pepper and dry mustard together.
• Drizzle olive oil over steaks and sprinkle with rub on both sides.
• Prepare a grill fire to about 400° with pecan or hickory wood for smoke flavor.
• Sear steaks over direct fire for about 2 minutes. Flip steaks and move to indirect heat.
• Continue to cook for until internal temperature reaches desired doneness.
• Remove from grill and allow to rest 10 minutes before serving.

GRILLED RIB EYE STEAKS WITH SIX-SPICE RUB

Steps:

• Blend first 6 ingredients in small bowl.
• Mix in oil to form smooth paste.
• Rub mixture over steaks.
• Transfer to baking pan.
• Cover with plastic wrap and refrigerate at least 3 hours or overnight.
• Prepare barbecue (medium-high heat).
• Sprinkle steaks with salt.
• Grill to desired doneness, about 5 minutes per side for medium-rare.
• Place on cutting board; let stand 4 minutes.
• Cut steaks into 1/2-inch-thick diagonal slices.
• Transfer to platter.
• Sprinkle with salt.
• Serve with lemon.

GRILLED SPICED RIB-EYE STEAKS

Steps:

• Prepare grill for cooking.
• Let steaks stand at room temperature 30 minutes. Stir together allspice, cumin, and salt. Pat steaks dry and sprinkle spice mixture onto both sides of steaks to lightly coat, pressing to adhere.
• Grill steaks in 2 batches on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, or until an instant-read thermometer inserted horizontally 2 inches into thickest part of meat registers 130°F for medium-rare. Transfer steaks to a platter and let stand 10 minutes.

GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON

Steps:

• For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
• For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
• For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
• Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
• For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
• Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
• Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
• Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.

RIB-EYE STEAK RUB

Steps:

• Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side

GRILLED RIB-EYE STEAKS WITH CHILI CUMIN SPICE RUB

Steps:

• In a bowl stir together lime juice, chili powder, cumin, and salt and pepper to taste. Pat steaks dry and spread spice rub on both sides of each steak.
• Heat a well-seasoned ridged grill pan over high heat until hot but not smoking and grill steaks about 2 minutes on each side for medium-rare.

GRILLED RIB-EYE STEAKS

Steps:

• Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

GRILLED RIBEYE STEAKS

Steps:

• In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE

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.

GRILLED RIB-EYE STEAKS

Steps:

• Cook the cumin and peppercorns in a dry small skillet over medium-high heat, stirring often, until fragrant and slightly toasted, 1 to 2 minutes; let cool. Finely grind in a spice grinder; stir into salt.
• Rub 3/4 teaspoon spice mixture over each side of each steak. Let steaks stand at room temperature 30 minutes.
• Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Grill steaks, turning once, about 4 minutes per side for medium-rare. Serve with salsa.