21 Reviews of Pan-Seared Rib Eye Steak With Smoked Paprika Rub

From: go4ags

On Nov 30, 2008

This recipe is unbelievably simple, and the steak came out fantastic! I opted for a little different spice set-up: fresh ground pepper, kosher salt (a MUST with steak), coriander, ground garlic, cumin, but regardless of what you like, the searing will create that excellent crust of flavor. Very good instructions on how to pan sear it like a pro. I found this much easier and more flavorful than grilling. Also, as of yet, I do not have a good cast iron skillet, but my regular old no-stick skillet did just fine. Bravo!

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: HeidiSue

On Feb 10, 2007

Fabulous! We loved this so much, this will be frequently enjoyed in our home. I had to go to a cooking specialty shop to get the sweet paprika & it was a little pricey, but well worth it having eaten this steak. I will see the end of that little tin of spice for sure with this recipe! My husband grills his steaks and LOVES them...he LOVED this too, so that is a true compliment. I made one 1 lb. steak and I even messed up and bought a sirloin instead of a ribeye, even so it was tender, juicy and delicious! I rubbed the steak and wrapped it in saran wrap for about 1 1/2 hours before cooking it. I have pan seared steak before in my iron skillet, but have never enjoyed it so much. The method here really does something special. Thanks so much What's Cooking. **UPDATE**2/10- we had this again...except we seared it in the iron skillet as directed and then we grilled it and it was still fabulous!

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!

From: Peacefulone

On Oct 6, 2008

Wow! the rub made this steak fantastic. I added some granulated garlic, about half a teaspoon because i tripled this recipe. It was a little smokey in the kitchen but not too bad, heck the smoke alarms didn't even go off! Always a bonus! I needed to cook the staeks a little longer to get to medium rare, but mine were very thick. an excellent recipe, will be making steak this way again and again.

From: PanNan

On Aug 6, 2008

Five big stars for the cooking method! So quick and easy and the steaks came out perfectly tender and juicy. I made two at a time, so added about a minute to the searing time. The seasoning was good, but we prefer our old standby Montreal Steak Seasoning. I plan to use that next time with this method. Thanks so much for sharing your recipe.

From: SPrins

On Sep 19, 2008

I, too, loved the method for cooking these steaks!! I tried both your seasoning and Smokey Steak Rub #93439~~and we really liked that one!! Thanks so much for a new method and for sharing!! :O)

From: Cynthia Norton

On Jul 31, 2008

This is an excellent technique. I didn't have time to let my 5 ribeye steaks (purchased in a "family pack" with five, 3/4 inch steaks) get to room temperature, but just set out for about 15 minutes before applying the rub (which I doubled-- probably next time would triple for 5 individually sized steaks) — let sit for however many minutes it took for the oven to reach 500 degrees, and the steaks still turned out great. I also crowded all 5 into my 16 inch cast iron skillet — and although the meat was medium (and I prefer medium rare) the steaks were very tender and succulent. With a fresh spinach salad and some au gratin cheese potatoes, this was a fabulous and (most importanly) quick and easy meal!

From: Bev. E.

On Jul 26, 2007

I really liked the flavor and the steak was very tender. I will continue to prepare steaks with this recipe. Thanks for sharing.

From: Jockey

On Jan 28, 2007

When you can't grill this is not too bad of a deal. Better than just the stove top. I used cast iron skillet just as indicated. A sirloin steak and a couple of cheaper cuts. Thanks What's Cooking!