The other day I wanted a restaurant ribeye but I didn't feel like combing my hair so I bought a FABULOUS ribeye (almost 1.5 inches thick, small "eye" with perfect marbling throughout) and mixed up a restaurant dry rub.
I wish I could tell you exactly how much of everything I used because I can't...but I got a bowl and put in the following ingredients:
Then...I added a bit of olive oil. Enough that it made it a wet paste.
I rubbed my steak down all over and allowed it to sit while it reached room temperature.
When the steak was ready...I put a cast iron skillet in the oven for twenty minutes on 'BROIL' before I put my steak on for 6 minutes on one side and 6 minutes on the other side. Then...I let it rest on the plate I was going to eat it on for 5 minutes. I added potatoes and kale.
And I ate myself foolish.
That was pretty much one of the best rubs I've ever made. Just...wow.
What dry rub do you use on steaks? What do you do when you grill steaks inside?