New This Month

Cowboy Rib-Eye Steak


Source: Mad Hungry


  • 1 3-pound bone-in rib-eye steak
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander seed
  • 2 teaspoons black peppercorns
  • 2 tablespoons coarse salt
  • 1 tablespoon sweet paprika
  • 2 tablespoons light brown sugar
  • 2 tablespoons finely chopped oregano
  • 5 cloves garlic, minced


  1. Preheat oven to 375 degrees with rack in center position.

  2. Pat steak dry thoroughly with paper towels.

  3. In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.

  4. Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.

  5. Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.

  6. Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.

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