This recipe comes from Mark Forgione by way of Food and Wine. It is so good: meaty, hearty, yummy, complex, sensual. It has umph, hutzpah, gravitas. Make it. Just do it. Pair it with a caesar salad and some roast potatoes and a luscious big red wine. I made it for Valentine's Day. Who's your daddy?!
1/4 cup coarsely ground pepper
2 tablespoons ground coriander
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons sweet paprika
1 teaspoon dry mustard powder
1 teaspoon onion powder
1 teaspoon garlic powder
Two 1 1/4-pound, bone-in rib eye steaks
Kosher salt
2 tablespoons canola oil
In a bowl, whisk together everything except the steaks, salt and oil. Rub 1 tablespoon of the spice mix on each side of the steaks and let stand at room temperature for 1 hour.
Season the steaks with salt. In a large cast-iron skillet, heat the oil until shimmering. Add the steaks and cook over moderate heat, turning once, until medium-rare, 6 to 7 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steak off the bone, slice across the grain and serve.
MAKE AHEAD The spice rub can be stored in an airtight container for up to 1 month.
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