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Cowboy Rib-Eye Steak

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

Ingredients

Directions

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78
  • pawlowskitherese
    25 JAN, 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!
    Reply
    • judeclark
      28 DEC, 2017
      You didn't follow the recipe - maybe that's why it didn't work for you. Just one example is the recipe calls for a THREE POUND steak. A 1.3 lb. one would cook MUCH quicker.
    • ldotson94gmail
      18 NOV, 2016
      I agree, do not roast for med rare. I do recommend rapping in foil while standing.

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