Spice-Rubbed Bone-In Rib Eyes
When you coat steaks in a spice rub and then sear them over high heat, they develop a flavorful crust while the meat stays tender and juicy. If you can’t find shishito peppers, padrón peppers would make a good substitute.
- 2 bone-in rib eye steaks, each about 1 lb. (500 g) and 1 inch
(2.5 cm) thick
- 2 Tbs. Williams-Sonoma Spicy Chipotle Rub
- 4 oz. (125 g) shishito peppers
Season both sides of the steaks with the spice rub, patting the rub onto the steak so that it adheres. Let stand at room temperature for 30 minutes to 1 hour.
Heat a large cast-iron fry pan over a campfire, hot grill, or stove set to medium-high heat until it is very hot, about 3 minutes. Add the steaks to the pan and cook, turning once, until well seared and cooked to medium-rare, 4 to 5 minutes per side, or until cooked to your liking.
When the steaks are about halfway done, add the peppers to the pan with the steak. Sear, turning them occasionally, until slightly charred, about 5 minutes.
Transfer the steaks to a carving board and let rest for 5 to 10 minutes. Transfer the peppers to a platter. Cut the steak into strips and arrange on the platter with the peppers. Serve immediately. Serves 4.
Williams-Sonoma Test Kitchen