My F&W
quick save (...)
Pepper-and-Spice-Rubbed Rib Eye Steaks
© Con Poulos

Pepper-and-Spice-Rubbed Rib Eye Steaks

  • ACTIVE: 30 MIN

To enhance the flavor of this rib eye, the spice-rubbed steak stands at room temperature for 1 hour before it's cooked to medium-rare.

  1. 1/4 cup coarsely ground pepper
  2. 2 tablespoons ground coriander
  3. 1 1/2 teaspoons light brown sugar
  4. 1 1/2 teaspoons sweet paprika
  5. 1 teaspoon dry mustard powder
  6. 1 teaspoon onion powder
  7. 1 teaspoon garlic powder
  8. Two 1 1/4-pound, bone-in rib eye steaks
  9. Kosher salt
  10. 2 tablespoons canola oil
  1. In a bowl, whisk together everything except the steaks, salt and oil. Rub 1 tablespoon of the spice mix on each side of the steaks and let stand at room temperature for 1 hour.
  2. Season the steaks with salt. In a large cast-iron skillet, heat the oil until shimmering. Add the steaks and cook over moderate heat, turning once, until medium-rare, 6 to 7 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steak off the bone, slice across the grain and serve.
Make Ahead The spice rub can be stored in an airtight container for up to 1 month.

Suggested Pairing

Spicy California Syrah is a natural with these peppery steaks. Pour one from Santa Barbara.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.