Dry Rubbed Rib Eye Steak Restaurant Style
Elevate your at-home dining experience with this restaurant-quality Dry Rubbed Rib Eye Steak recipe, a crowd-pleasing favorite for steak enthusiasts. Each thick, juicy rib eye is coated in a flavorful blend of kosher salt, freshly ground black pepper, smoked paprika, garlic powder, and onion powder, with an optional touch of brown sugar for a subtle, caramelized sweetness. Searing the steaks to perfection in a hot cast-iron skillet creates a golden crust, while basting with melted butter, fresh thyme, and garlic infuses every bite with rich, aromatic flair. Perfectly cooked to your preferred doneness and finished with a brief rest to seal in those savory juices, this steak pairs beautifully with roasted vegetables or creamy mashed potatoes for a decadent meal. Whether you're celebrating a special occasion or treating yourself to a gourmet dinner, this steak recipe is simple to master and guaranteed to impress.
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Recipe Information
Ingredients
- 2 pieces (1-inch thick, approximately 12 oz each) Rib eye steak
- 1 tablespoon Kosher salt
- 1 tablespoon (freshly ground) Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon (optional for a hint of sweetness) Brown sugar
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 sprigs Fresh thyme
- 3 cloves (lightly smashed) Garlic
Instructions
Remove the rib eye steaks from the refrigerator 30 minutes prior to cooking and allow them to come to room temperature. Pat them dry with a paper towel.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar (if using).
Generously rub the dry seasoning mix onto both sides of the steaks, pressing it in to ensure even coverage.
Heat a large cast-iron skillet over high heat until very hot, about 3-5 minutes.
Add the olive oil to the skillet, swirling to coat the bottom.
Carefully place the steaks into the hot skillet. Sear for 2-3 minutes on the first side without moving them to achieve a deep crust.
Flip the steaks using tongs and sear the other side for another 2-3 minutes.
Reduce the heat to medium-low. Add the butter, fresh thyme sprigs, and smashed garlic cloves to the skillet.
Tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 2-3 minutes for medium-rare doneness. Adjust cooking time based on your preferred level of doneness.
Insert an instant-read thermometer into the thickest part of the steak. For medium-rare, the temperature should be 130°F (54°C). For medium, aim for 140°F (60°C).
Remove the steaks from the skillet and rest them on a cutting board for 5-10 minutes to allow the juices to redistribute.
Slice the steaks against the grain and serve hot. Optionally, drizzle some of the aromatic butter from the skillet over the top for added flavor.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.4 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 148 mg | 11% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2170 mg | 46% | |
*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.
