Bring the steak to room temperature.
Mix
ide of the rib eye steak with soy sauce and steak seasoning. Cover and
lastic zipper bag. Add the rib-eye steaks, coat with the marinade
edium-high heat. Add the steak and sear on each side
ablespoon oil and rub mixture on both sides of steak.
In
alt and stir. Taste the rub and then gradually add more
n the middle of hot, dry pan. Do not overcrowd, leaving
rom the marinade and pat dry. Reserve 1 cup marinade (discard
teaks very dry with paper towels for good charring. Rub each steak with
>steak out of the fridge and salt it to taste. Next, rub
ven to 400\u00b0F
Rub potatoes with vegetable oil; sprinkle
o 500 degrees.
Bring steak (s) to room temperature.
f the olive oil.
Rub this mixture all over the
cup).
Rinse steak and pat dry.
Pat salt, pepper
To make the rub: In a large bowl, mix
Combine rosemary, garlic, dry mustard, salt, and pepper.
Rub 1/2 of
Pat steaks dry.
Sprinkle salt evenly in a 10-inch cast-iron skillet.
Heat skillet over moderately high heat until faint wisps of smoke are visible.
Add steaks and cook, shaking skillet after 1 or 2 minutes to loosen them from the bottom, for 6 minutes.
Turn steaks over and cook for 5 minutes more for medium-rare.
Transfer to a cutting board and let stand, loosely covered with foil, for 5 minutes before slicing.
nto both sides of each steak, using about 1 teaspoons of
prinkle each side of each steak with 1 teaspoon spice mixture
alt in a small bowl. Rub the seasoning blend into both