Dinner

Dry-Rubbed Rib-Eye

Name: Dry-Rubbed Rib-Eye
Prep time: 10 min
Cook time: 1495 min
Total time: 1505 min
Yield: 4 servings
Ingredients: 2 tablespoons brown sugar; 1 teaspoon garlic powder; Oil, for brushing grill; Extra-virgin olive oil; 1 teaspoon pulverized crushed red pepper; 2 teaspoons pimenton (Smoked Spanish Paprika); 2 (22 to 24-ounce) bone-in rib-eye steaks; 3 tablespoons salt*

22 September 2026

Not yet ratedRate Recipe

Total Time1505 Mins

Serves4

Per Serving$7.33

Dry-Rubbed Rib-Eye is a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 948 calories, 63g of protein, and 72g of fat per serving. For $7.33 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe is liked by 12 foodies and cooks.

Gluten Free Dairy Free Lunch Steak

Ingredients:

For 4 servings

2 tablespoons brown sugar
1 teaspoon garlic powder
4 servings Oil, for brushing grill
4 servings Extra-virgin olive oil
1 teaspoon pulverized crushed red pepper
2 teaspoons pimenton (Smoked Spanish Paprika)
44 ounce bone-in rib-eye steaks
3 tablespoons salt

Method:

1
Watch how to make this recipe.
2
Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
3
Preheat a gas or charcoal grill.
4
Brush and oil the grill to loosen and remove any crud.
5
Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks.
6
Place the steaks on a very hot grill to put a char on both sides of the steak. 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.
7
Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes.
8
Cut the steak off the bone and slice on the bias across the grain.
9
Drizzle with extra-virgin olive oil and serve immediately.