Cowboy Rib-Eye Steak
You can replicate a Texas steak-house rib eye at home with this technique of pan-searing the meat and then finishing it in the oven. A garlicky spice rub counterbalances the sweetness of the brown sugar, which helps caramelize the meat. Differently delicious, skirt, hanger (pictured on the front jacket), and flank steak also love this rub—just cut the searing and roasting time in half.
- 1 3-pound bone-in rib-eye steak
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 2 teaspoons black peppercorns
- 2 tablespoons coarse salt
- 1 tablespoon sweet paprika
- 2 tablespoons light brown sugar
- 2 tablespoons finely chopped oregano
- 5 cloves garlic, minced
- Preheat oven to 375 degrees with rack in center position.
- Pat steak dry thoroughly with paper towels.
- In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
- Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
- Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
- Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.
Rib-eye Steak Rib eye is hands down my favorite cut of premium beef. You’ve got the bone imparting tons of flavor, and the perfect ratio of fat to meat, making it the ultimate “steak.” I’m perfectly happy gnawing on the bone—with the little meaty bits attached to its crispy edges—leaving the meat for my fellow diners.