Grilled Rib-Eye Steaks

Rub the steaks with cumin, pepper, and salt, and let them rest; this allows the flavors to penetrate. The spice rub also helps the steaks develop a tasty charred crust.

  • Servings: 6

Source: Martha Stewart Living, August 2004


  • 2 tablespoons cumin seeds
  • 1/2 teaspoon whole black peppercorns
  • 1/4 cup coarse salt
  • 6 boneless prime rib-eye steaks (each about 1 inch thick; 4 1/2 pounds total)
  • Spicy Cherry-Tomato Salsa, for serving


  1. Cook the cumin and peppercorns in a dry small skillet over medium-high heat, stirring often, until fragrant and slightly toasted, 1 to 2 minutes; let cool. Finely grind in a spice grinder; stir into salt.

  2. Rub 3/4 teaspoon spice mixture over each side of each steak. Let steaks stand at room temperature 30 minutes.

  3. Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Grill steaks, turning once, about 4 minutes per side for medium-rare. Serve with salsa.

Cook's Notes

Use any leftover spices on vegetables.


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