Dry-rubbed rib-eye steak for 2 from The Babbo Cookbook by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on October 10, 2011

    p. 227 - Though the recipe calls for the meat to be refrigerated for 12hrs plus this was an impromptu meal at our home so all told, the rub only had about an hour to infuse it's flavours into our steak. That said, we were very pleased with the outcome and the flavours in the rub, particularly the porcini powder, were wonderful and paired perfectly with the beef. We look forward to trying this again and allowing for the suggested time to marinade in the rub. Delicious, happy to recommend this one. We served this w buttermilk cheddar mashed potatoes and, roasted, balsamic-glazed Brussels sprouts.

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