Rib-Eye Steak: Dry-Rubbed for 2
Dry rub a thick cut to help crust while cooking. Sugar and salt on the meat will simulate dry-aging, allowing some water weight to dissipate overnight and intensify beef flavor.
- 2 tbsp sugar
- 1 tbsp kosher salt
- 5 garlic cloves, finely chopped
- 1 tbsp red pepper flakes
- 1 tbsp freshly ground black pepper
- 1/4 cup dry porcini mushrooms, ground to fine powder
- 1/4 cup extra-virgin olive oil
- 28 oz rib-eye steak, cut 2 inches thick
- Best-quality extra-virgin olive oil for drizzling
- Best quality balsamic vinegar for drizzling
Preparation time 10mins
Cooking time 35mins
In a small bowl, combine sugar, salt, garlic, red pepper, pepper, mushroom powder, and olive oil. Stir well to form a thick, dryish paste. Rub paste all over steak, coating evenly and refrigerate, wrapped in plastic, for 12 hours or overnight.
Preheat grill or broiler
Remove steak from refrigerator and brush off excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turn every 6 minutes, or until internal temp is 120F for medium-rare.
Allow steak 10 minutes to rest, then slice against grain. Drizzle oil and balsamic vinegar and serve immediately.