| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 2 generous servings |
Ingredients
- 2 tablespoons coarse sea salt
- 1 teaspoon coarsely ground coriander seed
- 1 teaspoon coarsely ground coffee beans
- 1 teaspoon coarsely ground black peppercorns
- 1 bone-in rib-eye steak (approximately 36 ounces), frenched
- 2 tablespoons olive oil, divided
- 2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes)
- 1 jalapeno, seeded and finely diced
- 2 medium shallots, finely diced
- 2 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh cilantro leaves
- Salt and freshly ground black pepper
Instructions
- For the spice mix: Mix the ingredients for the spice mix together.
- For the steak: Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside.
- For the tomato relish: Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.
- Preheat oven to 450 degrees F.
- In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes.
- Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices.
- This dish is great with medium to heavy red wine or with a medium to intense beer.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1316 |
| Total Fat | 116 g |
| Saturated Fat | 31 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Sugar | 15 g |
| Protein | 46 g |
| Cholesterol | 160 mg |
| Sodium | 1590 mg |
Reviews
This has been a go-to dish for me during Covid since I discovered it in early 2021. I don’t usually get such a huge thick ribeye but it’s great if you can. I do cut down on the amount of salt though, 2 tablespoons was an awfully lot and i upped the coriander and coffee to get more pronounced flavor profiles. I was using pre-ground coriander that was not super fresh so I moved to whole coriander that I cracked coarsely for this recipe and what a difference!
That tomato salsa is such a great complement to the steak. I’m making again tonight and I’m just waiting for the steak to get to room temperature before I grill it!
I’ve made this tomato relish numerous times and it never disappoints. I’ve even topped it on a salad. Family and friends rave about it.
This steak rub is the best. Making it again tonight and going to make a lot of extra rub. I put it on strip steaks with canola oil. It is incredible.
This is our special occasion favorite. It is fantastic. In the summer when tomatoes are ripe this dish has no match.
I have made this recipe many times for friends and family and because I am using it again for a dinner party this next week, decided it was time to add my review. Everyone I have made this for has absolutely loved it. I follow the recipe exactly, however, have tried it in different meats. I will be using it on 4 tri-tip roasts this coming week. I have done the tri-tips before with this and that turned out awesome as well. One of the best recipes I have gotten off of food network site.
I added GARLIC, lots, I also cooked it on a charcoal grill, very hot, it came out the best. I look up pint for the tomatos, the best I could come up with was 3/4 of a pound, I’ve never seen tomatoes sold by the pint and a pound and a half is a little to much. Next time I will use 1 pound of very small cherry tomatos. All and all this is the best.
Invite your friends over for “steak” and then serve this. What a suoerb way to dress up a tired dinner choice. The salsa is wonderful and the rub adds so much flavor you will wonder if you’ll ever eat just steak again. I’ve made this recipe many times, exactly as prescribed, and it never ceases to impress.
I love nothing more than a great ribeye and this recipe is right up there with the best ways to prepare a steak. I have made this twice now. First time was just the steak (with thet rub) and the second was with the tomato relish. The steak by itself is great, but when you add the sweetness of the balsamic to the saltyness of the steak… what a great balance. The cilantro gives it that something extra that you would miss if you didnt include it. One note… I saw other posts about being too salty. Make sure you use coarse sea salt and definitely not table salt. 2 Tbsp of table salt would be way too much; while the same amount of coarse sea salt make it just right. Btw… I also grill my instead of using the oven.
When I saw this episode and the judges ranked it a 12 on a scale of 1 to 10, I just had to try it. I followed the directions and it came out absolutely finger-licking good. My husband was relunctant to try it because he only likes grilled steak, but he was well pleased! I did not like the celantro in the relish, so next time I’ll leave that out.
Meat rubs are well known by kitchen folk. The unusual coffee in desserts is known BUT on great steaks…great formula! I have tried this rub on other types of beef steaks…still are detectable flavor. Delicious. P.S….After reading some of the oether comments (e.g., too much salt), I did experiment. I bought a small prime rib and had the butcher cut it into 3 large bone-in prime steaks. I made two exactly as guided by the Chef/Recipe…Sea Salt. I made the 3rd steak by using the regular routine litchen salt that majority of kitchens have. I learned that the recipe IS correct as long as I used the exact ingredients listed. When I substituted regular salt for the listed sea salt…the 3rd steak was too salty.