Ashkinaze Rib-Eye Recipe (2024)

I find all the comments suggesting only the use of salt and pepper to season a steak extremely unhelpful. This is a recipe for a rub! It’s like clicking on a recipe for apple pie and then posting a comment that apples are delicious eaten raw and they don’t need a crust, or spices, or baking. If you don’t want a rub with complex flavors, this obviously is not the recipe for you.

all the spices mask the taste of the rib eye, try grilling the rib eye till rare, sprinkle with sea salt and let it rest, pure pleasure

Chef Pace is right. Save the rubs for lesser cuts of meat. Anything more than salt and pepper ruins a good steak.

I've made this three or four times now - the rub recipe is so good. I omit the cumin, since I find that cumin usually tastes kind of overpowering to me, but otherwise I follow as written. This last time I grilled 2 steaks and used the rest of the rub on some eggplant slices and grilled those, too. Turned out well! I will be revisiting this recipe often!

I don't know why anyone has to put all of those ingredients on a rib eye. In reality, a good one needs nothing (maybe a little salt and pepper). Rib eye has a wonderful flavor that doesn't deserve masking.

Yes! Yes! Yes! Enjoy the steak. A little burgundy, Rhone, Rioja, or Barolo would be nice. A salad or asparagus wouldn't hurt.

Salt and pepper on a steak is my standard seasoning, but it doesn't hurt to try something different once in a while.

Yes, yes…rib eye only needs salt and maybe pepper. But if you are cooking a thicker steak as called for here, a rub and the resulting crust is a nice enhancement and doesn't overwhelm the beef. If you're cooking an inch-thick boneless ribeye or around there, get to room temp and flip a couple times over a hot-ish fire and just do salt and pepper. Try this for a thicker steak and you might find you like it.

I used this spice mixture on a rib eye steak, Very Good!

I've used seasoned salts (my own and commercial), and have found that the flavor of the meat is adulterated beyond recognition with them. Flaky sea salt and freshly ground black pepper, applied after cooking, suits me better. Internal "pull" temperature of 118F will give a finished (after resting for 10 full minutes - no cheating) temp of about 128-130F for a perfect medium-rare. Don't forget to rest the cooked steak! It makes a huge difference.

This spice mixture was outstanding! Next time I will make a double or triple batch to keep some on hand for flank steak or pork chops. It made a heavenly crust, especially on the fatty bits.

I was looking for something with kick and flavor and this was it. Made it as written and served it with corn on the cob, grilled potatoes and a salad. Really nice change from our usual plain salt and pepper seasoning. I do recommend this. It's easy too.

I used this dry rub on a tomahawk ribeye, did the rub about 3 hours ahead of time, then reverse seared the steak to 110 deg in a low oven (250 deg), then onto the grill maybe 4 min each side, 5 min rest and it was marvelous!!!Cooked to medium rare perfectly

Good, not fabulous. Less to no cumin though. I used half and it's still too much for my preferences.

I find that not only is the rub the best I’ve ever found, but it lasts a long time. I keep the extra in a canning jar, and find, that for us, this rub lasts for about 8 steaks.

Love this rub. I don’t have a bbq grill at home so I added smoked paprika and voila, my steak tastes like it was cooked over fire vs a cast iron pan. It develops a lovely, unctuous crust, enhanced by the juiciness of a rare cooked steak. Mmmmm!

A agree, comments about steaks needing only salt and pepper are extremely unhelpful. We already know that is an option. Today, for whatever reason, we are exploring for more. If this recipe is not for you, and you have not tried it, then there is no need to comment, even if you name yourself a "chef". I used this rub less liberally than probably most people would, and it was exactly what we were looking for tonight. Thank you Alan Ashkinaze!

I disagree w other posts. This was amazing. I usually only use s/p on my steak. This kicked it up a notch. It was juicy, flavorful and tender.

I used this rub on a London Broil and found it to be too sweet for my taste. I would make it again, but with a good deal less brown sugar.

Followed recipe exactly first time. Too many flavours, too "done" for me. Next time, no cumin, no ancho chile,crushed the celery seed, and halved salt, sugar, onion, and garlic. Only did 5 minutes each side on high heat before resting for 5, while I grilled split romaine hearts. Meat flavour really shone through because I sprinkled and patted(not rubbed) spices on one side 5 minutes before grilling and on other side when spiced side was placed down on grill. Good with mild curried potato salad.

I find all the comments suggesting only the use of salt and pepper to season a steak extremely unhelpful. This is a recipe for a rub! It’s like clicking on a recipe for apple pie and then posting a comment that apples are delicious eaten raw and they don’t need a crust, or spices, or baking. If you don’t want a rub with complex flavors, this obviously is not the recipe for you.

Add ground coffee and cinnamon

Get your grill as hot as you possibly can, and don't omit the brown sugar, and you'll get a delectable crust that generously rewards the minimal effort of seasoning a juicy thick steak with more than salt and pepper.

Yes, yes…rib eye only needs salt and maybe pepper. But if you are cooking a thicker steak as called for here, a rub and the resulting crust is a nice enhancement and doesn't overwhelm the beef. If you're cooking an inch-thick boneless ribeye or around there, get to room temp and flip a couple times over a hot-ish fire and just do salt and pepper. Try this for a thicker steak and you might find you like it.

This was delicious! All the orthodoxical whiners yammering about salt & pepper can jump in a lake.

This spice mixture was outstanding! Next time I will make a double or triple batch to keep some on hand for flank steak or pork chops. It made a heavenly crust, especially on the fatty bits.