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Cowboy Rib-Eye Steak

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"Instead of individual rib-eye steaks, serving and slicing a large premium steak for a group is a more economical way to spread the wealth. You can replicate a Texas steak-house rib eye at home with this technique of pan-searing the meat and then finishing it in the oven. A garlicky spice rub counter-balances the sweetness of the brown sugar, which helps caramelize the meat. Differently delicious, skirt, hanger, and flank steak also love this rub — just cut the searing and roasting time in half."

List of Ingredients

â—¦ 1 tablespoon cumin seeds
â—¦ 1 tablespoon coriander seeds
â—¦ 2 teaspoons black peppercorns
â—¦ 2 tablespoons coarse salt
â—¦ 1 tablespoon sweet paprika
â—¦ 2 tablespoons light brown sugar
â—¦ 2 tablespoons chopped fresh oregano
â—¦ 5 cloves garlic, minced
â—¦ One 3-pound bone-in rib-eye steak


Recipe

Combine the cumin, coriander, and peppercorns in a spice grinder and pulse until coarsely ground. Transfer to a small bowl, add the salt, paprika, brown sugar, oregano, and garlic, and mix until combined.

Pat the steak thoroughly dry with paper towels and rub on all sides with the spice mixture. Let stand at room temperature for 1 hour, or as long as overnight in the refrigerator. If marinating in the refrigerator, remove the steak 1 hour before cooking to bring it to room temperature.

Preheat the oven to 350° F with a rack in the middle position.
Heat a large cast iron pan over medium-high heat. Sear the steak on both sides until charred, 8 to 10 minutes total.

Transfer to the oven and roast for 18 to 20 minutes, or until an instant-read thermometer inserted into the center of the steak registers 125° F for medium-rare. Transfer to a carving board and let stand for at least 15 minutes before slicing and serving.

Serves 4 to 6