Rib eye is my favorite cut of steak, especially when it’s on the bone. It’s big and fatty and luscious. And when you add a dry rub, it goes from delicious to delicious-PLUS. Enough said.

　　

Ingredients

serves: 4

　　2 tablespoons kosher salt

　　2 tablespoons packed light or dark brown sugar

　　1 teaspoon crushed red pepper, ground

　　2 teaspoons pimentón (smoked paprika)

　　1 teaspoon garlic powder

　　2 teaspoons cumin seeds, toasted and ground (see page 17)

　　2 22- to 24-ounce bone-in rib eye steaks

　　Big fat finishing oil

　　

Step 1

In a small bowl, combine the salt, brown sugar, red pepper, pimentón, garlic powder, and cumin. Rub the outside of each steak generously and evenly with the rub (if there’s leftover rub, save it for your next steak). Wrap each rubbed steak in plastic and refrigerate for at least 24 hours.

　　

Step 2

Preheat a grill.

　　

Step 3

Remove the steaks from the fridge 20 to 30 minutes before you’re ready to cook to allow them to come to room temperature. Remove the plastic wrap.

　　

Step 4

Place the steaks on the grill and char them well over medium-high heat, 3 to 4 minutes per side, until they’re really nicely browned. Move the steaks to a cooler part of the grill and continue cooking for another 3 to 4 minutes per side for medium rare. Remove the steaks from the grill and let them rest somewhere warm for 8 to 10 minutes.

　　

Step 5

Cut the meat off the bone and slice it on the bias across the grain. Arrange the sliced steak and the bone on a serving plate and drizzle with big fat finishing oil to serve.

　　

ANNE ALERT!

Step 6

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

　　Cook Like a Rock Star