Can I use premixed seasoning from the spice aisle?

Of course, feel free to use your favorite seasoning! Good options are Montreal steak seasoning and Cajun steak seasoning. Just check the ingredients list for sugar. Lots of steak seasonings add sugar to help with browning and grill marks. If you make it from scratch using this recipe you can avoid the sugar and make a nice big batch to use whenever you like. As you can see from the picture of the steaks on the grill, you don't need added sugar to get a good crisp char or grill marks on the steak.

Can I use other cuts of steak?

Yes, this seasoning works well with most cuts of steak. You can also try it on other meats like pork and chicken as well as on vegetables like onions or string beans.

How do I make tender rib-eye?

For best results, don’t overcook the steak. Pan-sear it in a hot cast iron skillet for a few minutes on each side to cook it medium-rare. Then let it rest for a few minutes, until lukewarm to the touch, so that the juices don’t run when you slice it. Finally, thinly slice the steak against the grain, and you will get a perfectly tender steak.

Outback steakhouse style rib-eye steak • We Count Carbs

Description

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.

Ingredients

Scale

2 - 12 ounce rib-eye steaks

For the dry-rub

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground ancho chili

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

Instructions

In a small jar with a lid, combine all dry rub seasoning ingredients, close lid and give it a good shake to combine thoroughly.
Pat the steaks dry with paper towels.
Rub steaks with oil and 3 teaspoons of seasoning mix each.
Let them come to room temperature (about 30 minutes).
Heat a cast iron skillet over medium heat for 2-3 minutes. Splash a few drops of water into the pan to test if it is hot enough. The water should sizzle and evaporate immediately.
Lay steaks fat side down in the pan and sear the fat cap for 2-3 minutes. Do not move the steaks. After 2-3 minutes use tongs to flip the steaks to one side 2-3 minutes. Flip the steaks to the other side and sear for 2-3 minutes.
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 steaks for another 3-8 minutes depending on how well done you want them.
If you are not using a grill, you can transfer the skillet into an oven preheated to 400-500°F and finish the steaks in the oven.
Remove from heat and allow the steaks to rest for about 5 minutes before cutting.

Notes

You can cook the steaks right away or keep them covered in the fridge after seasoning, for the flavors to sink in 24-72 hours.

Prep Time: 15 minutes
Cook Time: 10-20 minutes
Category: Dinner
Method: Grill
Cuisine: American