Dry-Rubbed Skillet-Cooked Ribeye

By: Farberware Culinary Team

  • Yield:

    2 Servings

  • Cuisine:

    American

  • Course:

    Entrée

Ingredients

1 1-inch thick bone-in ribeye
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon hot paprika
1/2 teaspoon garlic powder

Directions

  1. Preheat the oven to 400°F.
  2. Mix the spices together with sugar; sprinkle the steak with the spice mixture and rub it into the steak.
  3. Drizzle the steak with olive oil and rub to coat evenly.
  4. Put the steak in a hot oven-safe nonstick skillet over medium high heat, and place another smaller skillet on top of the steak; apply pressure for about 30 seconds for a good sear and then remove the top skillet.
  5. Turn the steak over and transfer the skillet to the oven.
  6. Roast the steak 8 minutes for medium.
  7. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.