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Sunny Anderson's Curry-Rubbed Steak
Mike Smith / TODAY
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(14 rated)

A simple sprinkle of seasonings does not make a rub. I flavor my steaks with a custom blend of spices and rub them into the meat a little at a time to cover every bit. Then I coat them again, wrap them and let them rest to let the flavors work their way in deep and crate an intensely flavorful crust. Now that's a real rub!


  • Rub

    • 1 tablespoon freshly ground black pepper
    • 5 tablespoons yellow curry powder
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 3 tablespoons kosher salt
    • 2 tablespoons hot Hungarian paprika
  • Steak

    • One 2-inch rib eye steak, room temperature
    • Olive oil
    • Lime wedges, for squeezing
    • 1/4 cup chopped fresh cilantro


For the rub:

1. In a large bowl add the black pepper, curry powder, garlic powder, onion powder, salt, and paprika. Stir to combine.

2. One tablespoon at a time, rub the mixture in the bowl on the surface of the steak. Really rub it in and notice how the seasoning seeps into the flesh. Continue with the rest of the rub, making sure to remember the fat rim and the bone. If you do this right, the steak will look moist with seasoning and you'll have about 2-3 tablespoons of rub left.

3. Use the remaining rub like flour and sprinkle half of it on plastic wrap long enough to cover the steak. Place the steak on the sprinkled rub and sprinkle the rest of the rub on the top. Tightly wrap the steak and wrap again with another layer of plastic wrap. Refrigerate for 12 hours.

For the steak:

1. Remove the steak from the refrigerator and rest at room temperature for 2 hours.

2. In a cast iron pan on high heat add a drizzle of olive oil, when it begins to smoke add the steak. Sear on the edges and one side until a golden crust forms. Flip and lower heat to medium and slightly cover. Cook until desired doneness.

3. Let the steak rest before slicing. Serve with a squeeze of lime and a sprinkle of cilantro.