Ashkinaze Rib-Eye

By Sam Sifton

Updated October 26, 2016

  • Marcus Nilsson for The New York Times; Food stylist: Maggie Ruggiero. Prop stylist: Angharad Bailey.
Media 1 of 1
Total Time
30 minutes
Rating
5(240)
Comments
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This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze’s view, is crucial to the enjoyment of a grilled salad. And by steak, he means rib-eye, thick cut, on the bone. “I put a rub on it,” he said. “Cooking at home, over a charcoal fire, I want to have some spice and sugar to help make a crust.” He mixes sugar and salt, paprika and ancho-chile powder, tamps it all down with cumin, celery seeds, a little faux-Southern onion and garlic powder to create a mixture that manages not to obscure the meat’s beefiness but somehow to intensify it.

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Ingredients

Yield:4 servings

  • 2 tablespoons kosher salt

  • 2 tablespoons freshly groundblack 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

  • ½ teaspoon cayenne pepper,or to taste

  • 4 rib-eye steaks, 1 ½ inches thick,12 to 14 ounces each

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 251 milligrams cholesterol; 989 calories; 35 grams monosaturated fat; 4 grams polyunsaturated fat; 32 grams saturated fat; 75 grams fat; 5 grams trans fat; 3 grams fiber; 906 milligrams sodium; 70 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. Step 2

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

  3. Step 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.

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Ratings

5 out of 5
240 user ratings
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Comments

Meribeth

I find all the comments suggesting only the use of salt and pepper to season a steak extremely unhelpful. This is a recipe for a rub! It’s like clicking on a recipe for apple pie and then posting a comment that apples are delicious eaten raw and they don’t need a crust, or spices, or baking. If you don’t want a rub with complex flavors, this obviously is not the recipe for you.

chef Pace, milano

all the spices mask the taste of the rib eye, try grilling the rib eye till rare, sprinkle with sea salt and let it rest, pure pleasure

Carey

Chef Pace is right. Save the rubs for lesser cuts of meat. Anything more than salt and pepper ruins a good steak.

Delicious, cut oil by 1/3

Delicious! The rub complements the ribeye and does not overpower the deliciousness of the meat. As others have noted, it does add deliciousness to the fatty parts, most of which I carefully dissect and moved to the side. But I enjoyed more of the steak with this rub. I used a gas grill and took the steak off at 125 F, rested for five minutes. It was an absolutely perfect, medium rare.

David, Hanock, NH, LA CA

Been making this for years. Never fails.

JSD

Extraordinary.

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