Kardea's rib eyes are coated in a generous layer of her homemade seasoning and seared to perfection in a cast-iron skillet, then basted with garlic and herb infused butter that gives that steakhouse flare. It’s the perfect main course to impress your friends and family!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Spice-Rubbed Rib Eye Steaks
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 10 min (includes resting time)
Active: 20 min
Yield: 1 steak

Ingredients

KB’s Homemade Montreal Steak Seasoning Blend:
2 tablespoons kosher salt
2 tablespoons coarsely cracked black peppercorns
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons paprika
1 teaspoon dry dill
1 teaspoon dry mustard
1 teaspoon crushed red pepper flakes

Steak:
One 1 1/2- to 2-inch bone-in rib eye steak
1 tablespoon canola oil
4 tablespoons unsalted butter
1 small head garlic (about 8 cloves), peeled and crushed
3 sprigs fresh rosemary
6 sprigs fresh thyme

Directions

For the steak seasoning: Combine the salt, pepper, garlic and onion powders, paprika, dill, dry mustard and crushed red pepper flakes in a bowl. Store in an airtight container.

For the steak: Pat the steak very dry and sprinkle with about 1 tablespoon steak seasoning (save the remainder for another use). Allow the steak to come to room temperature for 30 minutes.

Preheat a cast-iron skillet over medium heat until hot, then add the oil. Place the steak in the skillet and cook for 6 to 8 minutes per side, depending on the desired doneness. Move the steak off to the edge of the skillet and turn the heat down to low.

Add the butter to the skillet and allow to melt before adding the garlic, rosemary and thyme. Cook for 30 seconds, then butter-baste the steak for an additional minute.

Transfer the steak to a plate, then top with the garlic and herbs and pour the pan juices over the top. Allow to rest for 10 minutes before slicing.

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Kardea Brown's Spice-Rubbed Rib Eye Steaks | Delicious Miss Brown | Food Network
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