Kardea Brown spice rubbed rib eye is an easy cast-iron dinner made with homemade Montreal-style seasoning and garlic herb butter, ready in about 70 minutes. That makes it a quick Sunday dinner or date night centerpiece for any season, since the entire cook happens in one skillet.
The make-or-break move is the garlic and herb butter baste at the end, which builds a layer of flavor that plain searing cannot match. Without it, you get a good crust but miss the richness that makes this steak taste like a steakhouse cut.
What sets this version apart is the homemade Montreal-style seasoning with dill, dry mustard, and crushed red pepper flakes. That blend gives the crust more depth than store-bought steak seasoning, since you control the salt and heat levels yourself.
Kardea Brown Spice Rubbed Rib Eye
Course: DinnerCuisine: AmericanDifficulty: Easy10
servings20
minutes40
minutes1875
kcalOne thick bone-in rib eye patted dry and coated in just 1 tablespoon of a bigger seasoning batch. The leftover spice blend stores in an airtight container for your next steak night.
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
- For the 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
- Make the seasoning:Combine the salt, pepper, garlic powder, onion powder, paprika, dill, dry mustard, and crushed red pepper flakes in a bowl. Store the remainder in an airtight container.
- Season and temper:Pat the steak very dry and sprinkle with about 1 tablespoon of the seasoning. Let the steak come to room temperature for 30 minutes.
- Sear the steak:Preheat a cast-iron skillet over medium heat until hot, then add the oil. Cook the steak for 6 to 8 minutes per side depending on desired doneness. Move the steak to the edge of the skillet and turn the heat to low.
- Butter baste:Add the butter and let it melt, then add the garlic, rosemary, and thyme. Cook for 30 seconds, then baste the steak with the foaming butter for an additional minute.
- Rest and serve: Transfer the steak to a plate, top with the garlic and herbs, and pour the pan juices over the top. Rest for 10 minutes before slicing.
FAQs
Why is it important to pat the steak dry before seasoning?
Pat the steak completely dry with paper towels before applying the rub, since moisture on the surface creates steam instead of a crust. A dry steak lets the spices stick directly to the meat and caramelize in the hot oil. Press the seasoning firmly into both sides so it forms an even coating.
Can I use salted butter for the baste?
Yes, but reduce the heat to medium after the initial sear so the butter doesn’t burn during basting. Brown butter adds a nutty flavor, but black butter turns bitter and ruins the pan juices you pour over the steak. Tilt the skillet and use a spoon to scoop the foaming butter over the top repeatedly.
How much seasoning does the recipe make?
The recipe makes about 6 tablespoons of seasoning, but only 1 tablespoon goes on the steak. Store the rest in an airtight jar at room temperature, where it keeps for up to six months. Use it on pork chops, chicken thighs, or roasted vegetables for the same Montreal-style crust.
How do I adjust cook time for different steak thicknesses?
A 1 1/2 inch steak needs about 6 minutes per side for medium rare, while a 2 inch cut needs closer to 8. Use an instant-read thermometer inserted through the side into the center for the most accurate reading. Pull the steak 5 degrees below your target, since it climbs during the 10-minute rest.
Can I swap the rosemary and thyme for other herbs?
Rosemary and thyme work best because they hold up to high heat without wilting or turning bitter in the butter. Sage is a good swap if you prefer a more earthy flavor, but skip basil or parsley since they burn quickly. Add the herbs only after you lower the heat to keep them fragrant.
