Pan-Seared Ribeye Steak With Smoked Paprika Rub

From: Daffazalea Ranch

On Jul 4, 2008

Excellent. I wanted medium, so I went with 3 minutes per side in the oven. Of course, all ovens run differently. In my case, next time I would go with 3 minutes on the 1st side and 2 on the other. The spice rub was great! Thx. for posting.

From: Ben will eat it

On Jun 7, 2008

This was exactly what I was looking for. The rub, which is really more of a paste than what you would think of as a rub; provided a great outer crust once it hit that cast iron pan. Cooking it at such high temperatures really activated that marbling which is why the ribeye is such a great cut of meat. One of my favorite things about this recipe though is that it is mostly about the technique (going from stovetop to oven in same pan, use of cast iron etc). The actual ingredients of the rub could easily be adapted to whatever one likes or has in the kitchen. Great work! I served with whole sweet potatoes and some onion rings with my own Accidental Onion Ring Sauce found at http://www.recipezaar.com/308031 Enjoy!

From: Caretta

On Jan 20, 2007

This was so easy and delicious. I served it with a baked sweet potato and a spinach salad. I used 1 1/2 inch thick tenderloin and I didn't have the right kind of Paprika, so I used Chipotle Chili pepper. As I said, this was outstanding and I so quick and easy.

From: Chef #451949

On Feb 17, 2007

i love grilling my steaks (charcoal only), so much so that it is just about the only way i will fix one. but i tried this recipe for my wife and i on valentine's day, due to adverse weather, and we were both blown away. the steaks were juicy and delicious even though i had to cook hers to well done (she's pregnant with our first). we will surely be using this recipe again, and would recommend it to anyone who loves a perfectly cooked steak. and it is a bit faster than waiting on coals to heat up. enjoy!