Dry Rubbed Bone-In Rib Eye

• 2 tablespoons kosher salt
• 2 tablespoons packed light or dark brown sugar
• 1 teaspoon crushed red pepper, ground
• 2 teaspoons pimenton (smoked paprika)
• 1 teaspoon garlic powder
• 2 teaspoons cumin seeds, toasted and ground (see page 17)
• 2 22- to 24-ounce bone-in rib eye steaks
• Big fat finishing oil

1. In a small bowl, combine the salt, brown sugar, red pepper, pimenton, garlic powder, and cumin.
2. Rub the outside of each steak generously and evenly with the rub (if theres leftover rub, save it for your next steak).
3. Wrap each rubbed steak in plastic and refrigerate for at least 24 hours.
4. Preheat a grill.
5. Remove the steaks from the fridge 20 to 30 minutes before youre ready to cook to allow them to come to room temperature.
6. Remove the plastic wrap.
7. Place the steaks on the grill and char them well over medium-high heat, 3 to 4 minutes per side, until theyre really nicely browned.
8. Move the steaks to a cooler part of the grill and continue cooking for another 3 to 4 minutes per side for medium rare.
9. Remove the steaks from the grill and let them rest somewhere warm for 8 to 10 minutes.
10. Cut the meat off the bone and slice it on the bias across the grain.
11. Arrange the sliced steak and the bone on a serving plate and drizzle with big fat finishing oil to serve.
12. I like to give this steak twenty-four hours to really absorb the lovely flavors of the rub, but if youre in a hurry, even a couple hours will do.

kosher salt, brown sugar, red pepper, paprika, garlic, cumin seeds, oil

Taken from www.epicurious.com/recipes/food/views/dry-rubbed-bone-in-rib-eye-378184 (may not work)