Outback steakhouse style rib-eye steak

What's the secret to a great steakhouse steak? The seasoning and a perfect sear! Try this recipe to make your own steakhouse seasoning mix for a flavorful steakhouse dinner at home.

Total carbs 2g, net carbs 1g

I'm craving steak today! I just love Outback's rib-eye steak seared in their tasty, secret recipe seasoning so I tried recreating it at home. I've got a freezer full of nutrient-dense, high-quality, grass-fed, pastured beef from our local, family-owned farm share at Grassroots Farm to enjoy. So I made a savory spice rub for my rib-eyes and seared them in a pan on the grill. Did it taste just like Outback? No, but it was savory and delicious in its own right. The steaks turned out smokier, a bit spicier and more flavorful overall. These are a hit with my family.

The ingredients

Rib-eye steaks

Look for rib-eyes that are well-marbled for a juicy and tender steak. Inspect the meat. Don't buy meat with gray or brown spots or discoloring. Whenever possible use grass-fed, pastured beef from local, family-owned farms. This is better for the environment, better for the cow, and better for your health.

Spices for the seasoning mix

Smoked paprika gives the steak an earthy, smoky flavor and bit of color.

Ancho chili adds a touch of heat and rich flavor.

Salt unless you are on a salt restricted diet. This is a necessary ingredient to bring out the flavors in steak.

Black pepper is the gold standard of seasonings.

Garlic powder is indispensable as a meat seasoning. If you suffer from bland steak syndrome or 'just meh' pork chops, garlic powder will rock your world.

Onion powder because red meat and onions are happy together.

Cumin is a key ingredient in chilis and curries. It lends a bit of a Tex-Mex, Middle-Eastern vibe to the spice mix.

Ground coriander seeds. I love this spice for a touch of citrusy, spicy-sweetness. These are the seeds of the cilantro plant and have a very different flavor from the leafy herb.

Turmeric gives the steak an appetizing golden color and earthy flavor.

Equipment you'll need

A cast iron skillet. This is the best way to get a crisp fond on the sear.

How to make a perfectly cooked rib-eye steak

1. First pat the steaks dry with paper towels. Then rub them down with oil and seasoning mix.
2. Let them come to room temperature (about 30 minutes). This gives you more control over the cooking temperature because the inside of the steak will be the same temperature as the outside of the steak when you start cooking.
3. Heat a cast iron skillet over medium heat. Give it a few minutes to heat through. Splash a few drops of water in the pan to test if it is hot enough. The water should sizzle and evaporate immediately.
4. Lay your steak fat side down in the pan and sear the fat cap for 2-3 minutes. Do not move the steak. After 2-3 minutes use tongs to flip the steak to one side. Sear that side without moving the steak for 2-3 minutes. Flip the steak to the other side and sear that side for 2-3 minutes.
5. If you are cooking on the grill, at this point you can transfer the meat to the grill and close the lid. Let the temperature rise to 400-500°F and cook the steak for another 3-8 minutes depending on how well done you want it.
   If you are not using a grill, you can transfer the pan into an oven preheated to 400-500°F and finish the steak in the oven. Use a thermometer to check for doneness.
6. Remove from heat and allow the steak to rest for about 5 minutes before cutting into it. The juices will settle in the meat, so that it doesn't lose its juices onto the cutting board.

How can I tell when my steak is done?

Use a thermometer or the touch method to check for doneness.

Use a thermometer if your fingers are sensitive and you don't like pain. The thermometer method is a scientific, fool-proof method. The touch method takes a bit of practice, it's an art, not a science. I'm an old school cook who doesn't mind touching a hot steak to check for doneness. We are looking for firmness, kinda like shopping for an avocado.

For the touch method, first remove the steak from heat, then quickly poke the top (coolest part) of the steak with your finger. If it is soft, then it is still rare. A medium rare steak will be bouncy with some resistance. A medium steak will be pretty firm with a little give. A well done steak will be stiff and dry like cardboard - yum.

Another way to test is to give it a squeeze with tongs. When you flip the steak, if it is floppy, then it is rare, the less floppy and less squishy the steak is, the more done it is.

Please avoid cutting the steak to check for doneness. This is a good way to ruin a steak as this causes the juices to run out and dries out the steak.

• Rare - temperature 125°F, looks like cool red center, feels floppy
• Medium Rare - temperature 130°F, looks like warm red center, feels firm to the touch on the outside, but the steak is a little bit floppy
• Medium - temperature 135°F, looks like warm pink center with a tiny bit of red, feels firm to the touch, but has a little give
• Medium Well - temperature 140°F, looks like warm brownish pink center, feels firm to the touch with even less give
• Well done - temperature 155°F, looks like warm brown center with no hint of pink, feels firm to the touch with no give

What to serve with rib-eye steak?

For a side dish, instead of trying to make a blooming onion, which has a 145g of total carbohydrates, I cooked up onion rings on the griddle with a bit of extra seasoning, for a healthier alternative. They are great served with a side of horseradish sauce.

I love a garlicky Caesar salad on the side. You can serve this with a side salad, a side of non-starchy vegetables like creamed spinach, pickles, kimchi, broccoli rabe with garlic and oil, escarole, Swiss chard, dandelion greens, asparagus, broccoli, cauliflower, string beans, or peppers.

You can also add extra protein like lobster, shrimp, crab legs, or cheese.

Frequently Asked Questions

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