Rib Eye Steak with Ancho, Cumin and Paprika

This recipe from Allan Ashkinaze uses just a pinch of sugar to help create a caramelized crispy skin.  We’ve modified the recipe to make it suitable for kosher meat (ie, omitted the salt).  Make sure your meat is at room temperature before grilling so it won’t stick to the grill.

Ashkinaze Rib-Eye
Recipe originally appeared in the NY Times Magazine on May 18 — see the full article here.

  • 4 rib-eye steaks, 1 1/2 inches thick, 12 to 14 ounces each
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons light brown sugar
  • 1 tablespoon sweet paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon ancho-chili powder
  • 1 teaspoon celery seed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper, or to taste

1.  Build a fire in your grill. If using a gas grill, turn all burners to high.

2.  Combine spices in a medium-size bowl. Rub steaks all over with mixture, and set aside.

3.  When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), put steaks on grill directly over the coals, and cook until deeply seared, approximately 5 to 6 minutes. Turn the steaks over, and cook 6 to 8 minutes more for medium-rare. Remove steaks from grill, and allow to rest 5 to 7 minutes, while making salad. Serves 4.

Here’s the recipe for Grilled Caesar Salad that goes along with this steak rub.  We recommend using nutritional yeast instead of the parmesan, it adds the same umami flavor and keeps it parve!

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