Grilled Rib Eye Steaks With Chili Cumin Spice Rub Recipes

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GRILLED RIB EYE STEAKS



Grilled Rib Eye Steaks image

Make and share this Grilled Rib Eye Steaks recipe from Food.com.

Provided by Bobbie

Categories     Steak

Time 19m

Yield 6 serving(s)

Number Of Ingredients 3

6 boneless rib eye steaks (1-inch thick)
3 teaspoons steak seasoning
3 tablespoons butter, softened

Steps:

  • Let steaks stand at room temperature 15 to 20 minutes. Rub steaks evenly with steak seasoning (I use McCormick Grill Mates Montreal Steak Seasoning).
  • Grill, covered with grill lid, over medium heat (300 to 350) for 2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 minutes more. Flip steaks, and grill 2 1/2 minutes. Turn steaks at a 60-degree angle, and grill 2 1/2 more minutes (medium-rare) or to desired degree of doneness.
  • Remove steaks from grill, and brush evenly with butter. Let stand 5 minutes.
  • (If you want rare steaks, adjust the time to 2 minutes in the above directions; for medium doneness, grill 4 minutes each turn; and for medium-well, allow about 5 minutes each turn).

Nutrition Facts : Calories 50.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 40.9, Protein 0.1

ASHKINAZE RIB-EYE



Ashkinaze Rib-Eye image

This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze's view, is crucial to the enjoyment of a grilled salad. And by steak, he means rib-eye, thick cut, on the bone. "I put a rub on it," he said. "Cooking at home, over a charcoal fire, I want to have some spice and sugar to help make a crust." He mixes sugar and salt, paprika and ancho-chile powder, tamps it all down with cumin, celery seeds, a little faux-Southern onion and garlic powder to create a mixture that manages not to obscure the meat's beefiness but somehow to intensify it.

Provided by Sam Sifton

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons kosher salt
2 tablespoons freshly groundblack pepper
2 tablespoons light brown sugar
1 tablespoon sweet paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon ancho-chili powder
1 teaspoon celery seed
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper,or to taste
4 rib-eye steaks, 1 1/2 inches thick,12 to 14 ounces each

Steps:

  • Build a fire in your grill. If using a gas grill, turn all burners to high.
  • Combine spices in a medium-size bowl. Rub steaks all over with mixture, and set aside.
  • When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), put steaks on grill directly over the coals, and cook until deeply seared, approximately 5 to 6 minutes. Turn the steaks over, and cook 6 to 8 minutes more for medium-rare. Remove steaks from grill, and allow to rest 5 to 7 minutes, while making salad. Serves 4.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 37 grams, Carbohydrate 12 grams, Fat 72 grams, Fiber 3 grams, Protein 67 grams, SaturatedFat 31 grams, Sodium 899 milligrams, Sugar 5 grams, TransFat 4 grams

GRILLED RIB-EYE STEAKS



Grilled Rib-Eye Steaks image

The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 3

Vegetable oil, for grates
4 bone-in rib-eye steaks (1 pound each, 1 1/2 inches thick), preferably pasture-raised
Coarse salt and freshly ground pepper

Steps:

  • Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

STEAK DRY RUB



Steak Dry Rub image

This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

Provided by richlids

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

Steps:

  • Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g

GRILLED RIB-EYE STEAKS



Grilled Rib-Eye Steaks image

These rib-eye steaks are tender and flavorful and one of the best beef cuts for grilling. We also include tips on how to grill the perfect steak.

Provided by Kathy Kingsley

Categories     Dinner     Entree

Time 1h25m

Yield 6

Number Of Ingredients 13

For the Dry Rub
2 teaspoons fresh garlic (minced)
2 teaspoons black pepper (coarsely ground)
2 teaspoons​ dry mustard
2 teaspoons​​ paprika
2 teaspoons chili powder
1 teaspoon dried thyme leaves (crumbled)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
For the Steaks
2 (12-ounce) beef rib-eye steaks (boneless​ and fat trimmed; 1-inch-thick)
1 tablespoon​ olive oil
Garnish: fresh thyme sprigs

Steps:

  • Gather the ingredients.
  • In a small bowl, mix the garlic, black pepper, mustard, paprika, chili powder, thyme, salt, and cayenne until well blended.
  • Brush the oil on both sides of the steaks and place each steak on a large sheet of plastic wrap.
  • Rub the spice mixture on both sides of steaks.
  • Wrap tightly and refrigerate at least 1 hour or up to 24 hours.
  • Heat a gas grill to high, prepare a hot charcoal fire until the coals form white ash, or heat a broiler.
  • Grill or broil the steaks 4 to 6 inches above the heat source for 5 to 7 minutes on each side for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done.
  • Remove the steaks to serving plates and garnish with thyme sprigs. Enjoy!

Nutrition Facts : Calories 340 kcal, Carbohydrate 2 g, Cholesterol 88 mg, Fiber 1 g, Protein 29 g, SaturatedFat 10 g, Sodium 269 mg, Sugar 0 g, Fat 24 g, ServingSize Makes 6 servings, UnsaturatedFat 0 g

GRILLED RIB EYE STEAKS WITH SIX-SPICE RUB



Grilled Rib Eye Steaks With Six-Spice Rub image

I found this in a Bon Appetit Keep It Simple cookbook. I'm looking forward to trying it. Prep time includes marinating time.

Provided by lazyme

Categories     Steak

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons ground cumin
1 tablespoon ground paprika
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
4 lbs boneless rib-eye steaks (each about 1 1/4 inches thick)
8 lemon wedges

Steps:

  • Blend first 6 ingredients in small bowl.
  • Mix in oil to form smooth paste.
  • Rub mixture over steaks.
  • Transfer to baking pan.
  • Cover with plastic wrap and refrigerate at least 3 hours or overnight.
  • Prepare barbecue (medium-high heat).
  • Sprinkle steaks with salt.
  • Grill to desired doneness, about 5 minutes per side for medium-rare.
  • Place on cutting board; let stand 4 minutes.
  • Cut steaks into 1/2-inch-thick diagonal slices.
  • Transfer to platter.
  • Sprinkle with salt.
  • Serve with lemon.

Nutrition Facts : Calories 1328.7, Fat 108, SaturatedFat 41.9, Cholesterol 308.4, Sodium 261.2, Carbohydrate 4.8, Fiber 1.9, Sugar 0.6, Protein 80.6

GRILLED SPICED RIB-EYE STEAKS



Grilled Spiced Rib-Eye Steaks image

Categories     Picnic     Steak     Spice     Summer     Grill/Barbecue     Gourmet

Yield Makes 8 servings

Number Of Ingredients 4

8 (1-inch-thick) bone-in rib-eye steaks (1 lb each)
1/4 teaspoon ground allspice
1 teaspoon ground cumin
2 tablespoons kosher salt

Steps:

  • Prepare grill for cooking.
  • Let steaks stand at room temperature 30 minutes. Stir together allspice, cumin, and salt. Pat steaks dry and sprinkle spice mixture onto both sides of steaks to lightly coat, pressing to adhere.
  • Grill steaks in 2 batches on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, or until an instant-read thermometer inserted horizontally 2 inches into thickest part of meat registers 130°F for medium-rare. Transfer steaks to a platter and let stand 10 minutes.

GRILLED RIB-EYE STEAKS WITH CHILI CUMIN SPICE RUB



Grilled Rib-Eye Steaks with Chili Cumin Spice Rub image

Categories     Beef     Quick & Easy     Lime     Steak     Gourmet

Yield Serves 2

Number Of Ingredients 4

1 tablespoon fresh lime juice
1 1/4 teaspoons chili powder
1/2 teaspoon ground cumin
two 1/2-inch-thick rib-eye steaks (each about 6 ounces)

Steps:

  • In a bowl stir together lime juice, chili powder, cumin, and salt and pepper to taste. Pat steaks dry and spread spice rub on both sides of each steak.
  • Heat a well-seasoned ridged grill pan over high heat until hot but not smoking and grill steaks about 2 minutes on each side for medium-rare.

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  • Place minced garlic and salt in a small bowl. Mash minced garlic into salt with a fork, until it forms a paste like mixture. Add the chili powder, cumin, brown sugar, olive oil, and worcestershire sauce. Stir well, to combine. Use a pastry brush (or clean hands) to fully cover all sides of the steaks with the spice mixture. Cover the steaks, and let them "chill" in the refrigerator for 4 hours. This lets the flavors permeate the meat. NOTE: If making ahead of time, the seasoned steaks can be kept in the refrigerator for up to 2 days before cooking.
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10 BEST SEASONINGS FOR RIBEYE STEAK ON THE GRILL

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  • All-purpose RIBEYE Steak Seasoning. Let us start with the most common seasoning that you can use for your ribeye steak or any other cut of meat that you want.
  • Montreal RIBEYE Steak Seasoning. This is another one of the classic ribeye steak seasonings that you can use on your ribeye steaks. You need two tablespoons each of kosher salt, ground black pepper, paprika, one tablespoon each of dill seeds, cayenne, onion powder, and garlic powder.
  • Carne Asada RIBEYE Steak Seasoning. If you love Mexican cuisine and you want that amazing taco-flavored meat in your steak, then this is the perfect seasoning for you.
  • Chili Rub RIBEYE Steak Seasoning. Still sticking to the spicy-flavored seasonings this one is the best seasoning for steak on grill. The chili rub steak seasoning is something that will truly give your steaks that spicy flavor that you want, so be careful when using this seasoning.
  • Fresh And Zesty RIBEYE Seasoning. Since meat has a relatively heavy flavor, you can make a light and fresh seasoning for it. If you like a fresh flavour on your steak or have never tried it then give this a try.
  • Texas Roadhouse Steak Rub. This seasoning is a little complicated, and you need more ingredients than the others on the list. You will need two teaspoons each of kosher salt and brown sugar for one serving.
  • Herbs de Provence Steak Seasoning. If you want aroma in your steak seasoning, then this is the one for you. Another one of the best seasoning for steak that will make you the best grilled rib eye ever.
  • Harissa Steak Seasoning. If you want spicy seasoning on your steaks while also retaining the savory flavor on the ribeye steak, then a Harissa steak seasoning is something you should try.
  • Kalbi Korean Steak Seasoning. Korean cuisine includes many healthy vegetables and fermented side dishes, but the mains are composed mostly of steaks and small cuts of meat.
  • The Dalmatian Seasoning. Dalmatians are known for their black and white color. That is why we cannot forget the most basic seasoning that you can do with your ribeye steaks.


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