Dry-Rubbed Rib-Eye

1. 1

   Combine all of the dry ingredients in a bowl.

2. 2

   Use your fingers to make sure that all of the ingredients are evenly distributed.

3. 3

   Rub the outside of each steak generously with the rub.

4. 4

   Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better.

5. 5

   This will make the steak taste like it has been aged.

6. 6

   Preheat a gas or charcoal grill.

7. 7

   Brush and oil the grill to loosen and remove any crud.

8. 8

   Remove the steaks from the refrigerator about 20 to 30 minutes before cooking.

9. 9

   Right before cooking remove the plastic wrap and lightly oil the steaks.

10. 10

    Place the steaks on a very hot grill to put a char on both sides of the steak.

11. 11

    When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.

12. 12

    Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes.

13. 13

    Cut the steak off the bone and slice on the bias across the grain.

14. 14

    Drizzle with extra-virgin olive oil and serve immediately.

15. 15

    *or to taste

No additional tips available.