The Secret To Bobby Flay's Restaurant-Style Ribeye Steak

At times, Bobby Flay can have some controversial steak opinions, like preferring them cooked to medium for the best possible flavor. But in a guest appearance on Today, Flay walked folks through a not-so-controversial rub of salt, pepper, coriander, paprika, chili powder, and cumin, something he believes goes beyond mere seasoning. 

While it may be more classic to opt for herbs and garlic when preparing a steak, Flay's seasoning blend is a rich mix of aromas. Coriander has almost floral, grassy notes to it that offset the sharpness of chili powder and the deep earthiness of cumin. Though most people may be more accustomed to seeing these flavors in something like al pastor or a well-marinated flank steak, this comprehensive combination of seasonings is quite versatile. However, it's also quite potent, so Flay prefers to only season one side of his steaks, so he can still taste the nuances of the meat.

Depending on your cooking method, Flay says it can also be a huge help in achieving the perfect crust. It's always crucial to pat proteins dry when seasoning, and that added layer of dried spices not only helps form more browning but also makes it far bolder. Alkaline ingredients, like cumin and chili powder, greatly assist the Maillard reaction, so even if you don't have time to let the steak thoroughly dry in the fridge, they can go a long way towards achieving the best flavor.

Between their great marbling and inherent tenderness, ribeyes are not only one of the most luxurious cuts, but also some of the most forgiving. While generally difficult to mess up, introducing a layer of dried spices can complicate things a bit and may require a touch of extra heat control to avoid burning them.

When prepared properly, a ribeye should render out some of its fat, either into the pan or the outer layers of meat on the grill. Combined with Bobby Flay's tip of using a high-smoke-point oil, like refined avocado or canola, your spices should brown into a beautiful crust rather than burn into a bitter coating. Still, a bit of extra heat control is the key to developing the best possible crust with Flay's rub, and ribeyes are one of the best types of steak to reverse sear. 

Crust is all about the Maillard reaction, but adding sugar to meat before cooking also creates caramelization for a better crust. Flay introduces a dollop of honey into a Korean-inspired rub, creating the perfect environment for crust to develop over high heat. Combined with the natural flavors his steak picks up from cooking over wood or charcoal, he gets a blend of sweet, savory, and smoky without much effort (via Instagram). When you include the complexities of his seasonings, you get a ton of nuanced flavor and great texture that are both highly compatible with the rich beefiness of a ribeye.