Dry Rubbed Bone-In Rib Eye

1. 1

   In a small bowl, combine the salt, brown sugar, red pepper, pimenton, garlic powder, and cumin.

2. 2

   Rub the outside of each steak generously and evenly with the rub (if theres leftover rub, save it for your next steak).

3. 3

   Wrap each rubbed steak in plastic and refrigerate for at least 24 hours.

4. 4

   Preheat a grill.

5. 5

   Remove the steaks from the fridge 20 to 30 minutes before youre ready to cook to allow them to come to room temperature.

6. 6

   Remove the plastic wrap.

7. 7

   Place the steaks on the grill and char them well over medium-high heat, 3 to 4 minutes per side, until theyre really nicely browned.

8. 8

   Move the steaks to a cooler part of the grill and continue cooking for another 3 to 4 minutes per side for medium rare.

9. 9

   Remove the steaks from the grill and let them rest somewhere warm for 8 to 10 minutes.

10. 10

    Cut the meat off the bone and slice it on the bias across the grain.

11. 11

    Arrange the sliced steak and the bone on a serving plate and drizzle with big fat finishing oil to serve.

12. 12

    I like to give this steak twenty-four hours to really absorb the lovely flavors of the rub, but if youre in a hurry, even a couple hours will do.

* Per serving · 4 servings · Values may vary.