Dry Rubbed Rib Eye Steak for Two
Indulge in the ultimate date night dinner with this Dry Rubbed Rib Eye Steak for Two, a gourmet yet effortless recipe that brings steakhouse quality to your own kitchen. Featuring perfectly marbled rib eye steaks coated in a bold, smoky dry rub of paprika, garlic powder, cayenne, and other robust seasonings, this dish packs incredible flavor. Searing the steaks in a hot cast-iron skillet creates a caramelized crust, while a resting period ensures juicy, tender results every time. Ready in just 25 minutes, this quick and elegant recipe is perfect for an intimate dinner for two. Serve with roasted vegetables or creamy mashed potatoes for an irresistible pairing. Keywords: rib eye, dry rub, steak for two, cast iron, date night dinner.
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Recipe Information
Ingredients
- 2 pieces (8-10 oz each) Rib eye steak
- 1.5 teaspoons Kosher salt
- 1 teaspoon (freshly ground) Black pepper
- 1 teaspoon (smoked preferred) Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Cayenne pepper
- 1 tablespoon Olive oil
Instructions
Remove the rib eye steaks from the fridge 30 minutes before cooking to allow them to come to room temperature.
In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create the dry rub.
Pat the steaks dry with paper towels to remove any excess moisture, then rub both sides of each steak with the olive oil.
Generously coat both sides of each steak with the dry rub, pressing gently to ensure the seasoning adheres well to the surface.
Preheat a cast-iron skillet or heavy-bottomed pan over high heat for about 5 minutes, until it is very hot.
Place the steaks in the skillet and sear for 2-3 minutes on each side, creating a beautiful crust. Avoid moving the steaks while searing to maximize caramelization.
Reduce the heat to medium, and continue cooking the steaks for 3-5 minutes on each side, or until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and so on.
Transfer the steaks to a plate or cutting board and let them rest for 5-10 minutes to allow the juices to redistribute.
Slice or serve the steaks whole, along with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.3 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
