The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees with rack in center position.

    Advertisement
  • Pat steak dry thoroughly with paper towels.

  • 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.

  • 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.

  • 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.

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

Reviews (2)

79 Ratings
  • 5 star values: 23
  • 4 star values: 28
  • 3 star values: 13
  • 2 star values: 12
  • 1 star values: 3
Rating: 5 stars
11/01/2019
I did not have time to let the rub sit longer than about 2 hours. But, except for that and having only smoked paprika on hand, I followed all other directions precisely, and this turned out to be one of the best-flavored steaks we’ve ever eaten! With red potatoes roasted in olive oil, S&P, and whole garlic cloves, plus a heap of grilled asparagus, we decided this steak recipe’s a keeper!
Rating: 2 stars
01/25/2016
Cooking time is wayyy off! I put the rub on a 2" rib-eye with lip steak weighing 1.3 lbs. I used avocado oil on the meat first, because all other blackening recipes on line use some sort of oil (an omission?) I seared on med-high flame in a non-stick pan (no cast iron avail, though would have preferred) four (4) minutes each side. Roasted in pan, covered, 375 for 9 minutes, and it's barely med-rare -- almost medium after letting it sit for 10 minutes. DO NOT ROAST 15 MIN!