Ashkinaze Rib-Eye

Title: Ashkinaze Rib-Eye
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ClaireonWheels78

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From：United Kingdom
Register：09/08/2016 10:24 AM

Date Posted：11/04/2016 23:25 PMCopy HTML

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.

INGREDIENTS

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 1/2 inches thick,12 to 14 ounces each

PREPARATION

Build a fire in your grill. If using a gas grill, turn all burners to high.
Combine spices in a medium-size bowl. Rub steaks all over with mixture, and set aside.
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.