Rubbed Rib Eyes
Elevate your steak night with these irresistible Rubbed Rib Eyes, showcasing bold flavors and perfectly tender meat. This recipe features succulent rib eye steaks coated in a smoky, savory spice rub made with smoked paprika, garlic powder, brown sugar, and a touch of cayenne for a subtle kick. The steaks are seared to perfection on the grill or in a cast-iron skillet, delivering a caramelized crust and juicy center. Optional finishing touches like melted butter and fresh rosemary infuse the dish with gourmet flair. Ready in just 20 minutes, this quick yet elegant meal is perfect for date nights, special occasions, or whenever you're craving a restaurant-worthy steak at home. Pair with roasted veggies or classic mashed potatoes for an unforgettable experience. Keywords: rubbed rib eyes, rib eye steak recipe, steak spice rub, quick steak dinner, seared rib eye steak recipe.
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Recipe Information
Ingredients
- 2 pieces Rib eye steaks
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Brown sugar
- 2 tablespoons Butter (optional)
- 2 pieces Fresh rosemary sprigs (optional)
- 2 pieces Fresh thyme sprigs (optional)
Instructions
Remove the rib eye steaks from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar.
Pat the rib eye steaks dry with paper towels, then rub each steak with 1 tablespoon of olive oil on both sides.
Generously coat the steaks with the spice rub, pressing it into the meat to ensure even coverage.
Preheat a grill or cast-iron skillet over medium-high heat until it is very hot. If grilling, oil the grates lightly. If pan-searing, add a small drizzle of olive oil to the pan.
Place the steaks on the hot grill or skillet. Cook for 3-5 minutes on the first side, depending on the thickness of the steaks and your preferred doneness level.
Flip the steaks and cook for another 3-5 minutes for medium-rare. Adjust the timing for additional doneness as needed.
If desired, during the last 2 minutes of cooking, add a pat of butter on top of each steak along with fresh rosemary and thyme sprigs for added aroma and flavor.
Remove the steaks from the heat and transfer them to a plate. Tent with foil and let them rest for 5-10 minutes to allow the juices to redistribute.
Slice and serve the steaks warm with your choice of sides.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 535 mg | 11% | |
*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.
