Recipe courtesy of Kardea Brown
Spice-Rubbed Rib Eye Steaks
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- Level: Easy
- Total: 1 hr 10 min (includes resting time)
- Active: 20 min
- Yield: 1 steak
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1908
- Total Fat
- 159 g
- Saturated Fat
- 73 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 13 g
- Sugar
- 2 g
- Protein
- 90 g
- Cholesterol
- 441 mg
- Sodium
- 1448 mg
I like to make my own steak seasoning; that way, I can control the quality and quantity of the ingredients. These rib eyes are coated in a generous layer of my homemade seasoning and seared to perfection in a cast-iron skillet, then basted with garlic and herb infused butter that gives that steakhouse flare while adding incredible flavor to these steaks. It’s the perfect main course to impress your friends and family!
- Level: Easy
- Total: 1 hr 10 min (includes resting time)
- Active: 20 min
- Yield: 1 steak
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1908
- Total Fat
- 159 g
- Saturated Fat
- 73 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 13 g
- Sugar
- 2 g
- Protein
- 90 g
- Cholesterol
- 441 mg
- Sodium
- 1448 mg
Ingredients
KB’s Homemade Montreal Steak Seasoning Blend:
Steak:
Directions
- For the steak seasoning: Combine the salt, pepper, garlic and onion powders, paprika, dill, dry mustard and crushed red pepper flakes in a bowl. Store in an airtight container.
- For the steak: Pat the steak very dry and sprinkle with about 1 tablespoon steak seasoning (save the remainder for another use). Allow the steak to come to room temperature for 30 minutes.
- Preheat a cast-iron skillet over medium heat until hot, then add the oil. Place the steak in the skillet and cook for 6 to 8 minutes per side, depending on the desired doneness. Move the steak off to the edge of the skillet and turn the heat down to low.
- Add the butter to the skillet and allow to melt before adding the garlic, rosemary and thyme. Cook for 30 seconds, then butter-baste the steak for an additional minute.
- Transfer the steak to a plate, then top with the garlic and herbs and pour the pan juices over the top. Allow to rest for 10 minutes before slicing.
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