Savory Smoked Paprika Rib Eye Steaks with Sweet Crust
Indulge in a restaurant-quality dining experience with these Savory Smoked Paprika Rib Eye Steaks. Inspired by Chef Anne Burrell's masterful technique, this recipe features thick and tender bone-in rib eye steaks rubbed with a fragrant blend of spices that will tantalize your taste buds. The addition of brown sugar creates a delightful caramelized crust, while the smoked paprika, garlic, and crushed red pepper contribute depth and warmth. Ideal for a special occasion or a cozy family dinner, these steaks are seasoned to perfection and only get better with a bit of chill time in the refrigerator, allowing the flavors to meld beautifully. Elevate your grilling game with this approachable yet impressive dish that promises to impress everyone at the table!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
kosher salt
3 tablespoons (to taste)
brown sugar
2 tablespoons (none)
crushed red pepper flakes
1 teaspoon (pulverized)
Spanish smoked paprika
2 teaspoons (none)
garlic powder
1 teaspoon (none)
oil for brushing the grill
as needed (none)
bone-in rib eye steaks
2 (22-24 ounces each) (about 2 inches thick)
extra virgin olive oil
as needed (for drizzling and seasoning)
Instructions
1
In a mixing bowl, combine kosher salt, brown sugar, crushed red pepper flakes, smoked paprika, and garlic powder. Stir thoroughly to ensure an even mix. For a more controlled seasoning, omit the salt initially, mix in the other spices, and gradually add the salt to taste.
2
Generously rub the spice blend onto the entire surface of each rib eye steak, ensuring an even coat. Store any leftover rub in an airtight container for future use.
3
Wrap each seasoned steak tightly with plastic wrap and refrigerate for a minimum of 12 hours and up to 24 hours to allow the flavors to develop. Avoid exceeding 24 hours to prevent the meat from drying out.
4
Before grilling, remove the steaks from the fridge and allow them to rest at room temperature for 20 to 30 minutes.
5
Preheat your gas or charcoal grill to high heat. Clean the grill grate thoroughly to remove any residual food debris and brush it with oil to prevent sticking.
6
Unwrap the steaks and lightly coat them with extra virgin olive oil. Place the steaks on the hot grill, searing them for 4 to 5 minutes on each side until a rich crust forms.
7
After searing, move the steaks to a cooler area of the grill and continue to cook for an additional 6 to 7 minutes on each side for medium-rare, adjusting time as needed for desired doneness.
8
Once cooked, remove the steaks from the grill and let them rest in a warm area for 7 to 8 minutes. This allows the juices to redistribute, ensuring a more flavorful steak.
9
Slice the meat against the grain into your desired thickness, up to 1 inch wide. Serve the steaks on a platter, adding the bone for presentation if desired. Optionally, drizzle with a little extra virgin olive oil and enjoy immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these rib eye steaks unique?
These steaks feature a fragrant spice rub with Spanish smoked paprika and brown sugar, which creates a savory and sweet caramelized crust.
Who inspired this rib eye steak recipe?
This recipe is inspired by the masterful techniques of Chef Anne Burrell.
What type of steak is recommended for this recipe?
The recipe calls for thick, bone-in rib eye steaks, approximately 22 to 24 ounces each.
How thick should the steaks be cut?
For the best results, the rib eye steaks should be about 2 inches thick.
What ingredients are in the spice rub?
The spice rub consists of kosher salt, brown sugar, pulverized crushed red pepper flakes, Spanish smoked paprika, and garlic powder.
How do I prepare the red pepper flakes?
The crushed red pepper flakes should be pulverized before being added to the spice mixture.
Can I adjust the salt levels in the rub?
Yes, you can omit the salt initially, mix the other spices, and then gradually add the salt to your personal preference.
How should I apply the seasoning rub?
You should generously rub the spice blend onto the entire surface of each steak to ensure an even coating.
What should I do with leftover spice rub?
Any leftover rub can be stored in an airtight container for future use.
How long should the steaks marinate in the refrigerator?
The steaks should be wrapped in plastic and refrigerated for a minimum of 12 hours and up to 24 hours.
Why should I not marinate the steaks for longer than 24 hours?
Exceeding 24 hours of marinating time may cause the meat to dry out.
Do I need to wrap the steaks while they are in the fridge?
Yes, each seasoned steak should be wrapped tightly with plastic wrap.
Should I cook the steaks immediately after taking them out of the fridge?
No, you should allow the steaks to rest at room temperature for 20 to 30 minutes before grilling.
What type of grill is best for this recipe?
You can use either a gas or a charcoal grill for these steaks.
How should I prepare the grill before cooking?
Preheat the grill to high heat, clean the grate of any debris, and brush it with oil to prevent sticking.
What kind of oil should be used on the steaks?
Extra virgin olive oil should be used to lightly coat the steaks before they are placed on the grill.
How long do I sear the steaks on high heat?
Sear the steaks for 4 to 5 minutes on each side until a rich crust forms.
What do I do after the initial searing?
Move the steaks to a cooler area of the grill to finish cooking to your desired doneness.
How long do I cook the steaks for medium-rare?
After searing, cook the steaks for an additional 6 to 7 minutes on each side in a cooler zone for medium-rare.
Is resting the meat necessary?
Yes, resting is crucial as it allows the juices to redistribute for a more flavorful steak.
How long should the steaks rest after grilling?
The steaks should rest in a warm area for 7 to 8 minutes after being removed from the grill.
How should I slice the rib eye steaks?
Slice the meat against the grain into your desired thickness.
What is the recommended slicing thickness for serving?
The recipe suggests slicing the meat up to 1 inch wide.
Should I remove the bone before serving?
You can serve the steaks on a platter and include the bone for an impressive presentation if desired.
Is there a recommended garnish or finishing oil?
Optionally, you can drizzle the sliced steaks with a little extra virgin olive oil before serving.
What flavor does the smoked paprika provide?
Spanish smoked paprika adds a sense of depth and warmth to the spice profile.
What is the purpose of the brown sugar in the rub?
The brown sugar facilitates the creation of a delightful caramelized crust during the searing process.
Is this recipe suitable for special occasions?
Yes, this restaurant-quality dish is ideal for special occasions or cozy family dinners.
How many ingredients are required for this recipe?
There are 8 total ingredients listed for this rib eye steak recipe.
What are the main tags associated with this dish?
The main tags include steak, rib eye, grilling, spiced rub, and beef.