The Food Network
Dry Rub Rib Eye
(Served with Roasted Vegetables, recipe below)
Recipe courtesy Anne Burrell
The Food Network
Serves:
4 servings
Ingredients
• 3 tablespoons salt (or to taste)
• 2 tablespoons brown sugar
• 1 teaspoon pulverized crushed red pepper
• 2 teaspoons Smoked Spanish Paprika
• 1 teaspoon garlic powder
• Oil, for brushing grill
• 2 (22 to 24-ounce) bone-in rib-eye steaks
• Extra-virgin olive oil
Directions
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.
Preheat a gas or charcoal grill. (See Sally’s Notes if you don’t have a grill.) Brush and oil the grill to loosen and remove any crud. 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. 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. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.
Sally’s Notes:
Wow, Mo and I loved this steak. Since I just make it for two, I used two small, single serving Rib Eyes and cut the rub in half. I also did not realize that I was supposed to marinate for at least 24 hours. Mine marinated for about 8 and it was still delicious. Next time I’m going to let it marinate at least 24. If you don’t have a grill you could easily sear the steaks on the stove in an oven safe fry pan then pop it in the oven to cook the rest of the way.
Roasted Root Vegetables
The Food Network
1 TBS dried rosemary
1 TBS dried basil
1 tsp dried thyme
1 tsp dried oregano
salt and pepper to taste
olive oil
2 large carrots
2 sweet onions
2 beets
2 zucchini
2 summer squash
Directions: Preheat oven to 400 degrees.
Cut all vegetables into equal bit sized chunks and spread over a cookie sheet. One by one, sprinkle the spices over the vegetables finishing with the salt then pepper.
Drizzle olive oil over the vegetables then using your hands, toss the vegetables until they are nicely coated.
Place sheet in center rack for about 30 minutes. If you cut your vegetables small they will take less time, if you cut them on the big side they will take longer.
Sally's Notes:
I know that zucchini and squash are not "root" vegetables but they are wonderful in this recipe. Just cut them a bit thicker than the root vegetables because they will cook faster. I also put peeled garlic cloves into the mix, Mo and I love garlic! Mix it up with your favorite veggies.
