Cowboy Ribeye Steak

Beautifully seared on the outside, tender and juicy, inside.

Seasoned and ready to go!

When feeding a crowd, sometimes one big steak can do the trick.

This cowboy cut, 3lb. Ribeye steak will do the job!

Seasoned with a dry rub, and cooked in a cast iron skillet or over a hot grill,

it will surely feed a hungry crowd.

As Always,

ENJOY!

INGREDIENTS

• 1 3-pound bone-in rib-eye steak
• 1 tablespoon cumin seed
• 1 tablespoon coriander seed
• 2 teaspoons black peppercorns
• 2 tablespoons coarse salt
• 1 tablespoon sweet paprika
• 2 tablespoons light brown sugar
• 2 tablespoons finely chopped oregano
• 5 cloves garlic, minced

• DIRECTIONS

  1. Preheat oven to 375 degrees with rack in center position.
  2. Pat steak dry thoroughly with paper towels.
  3. In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
  4. Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
  5. Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
  6. Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.

Recipe courtesy of Martha Stewart.