Mother nature made it difficult to improve on “steak,” but this rub actually manages to do it. Savory and flavorful with fennel and cumin seeds, and a little bit of red pepper, it packs just as much wallop as you need it to. Enjoy.

🔗Lodge Cast Iron Skillet: https://amzn.to/2VGaAON

🔗Check out my Amazon store. New stuff all the time!
https://www.amazon.com/shop/dot2trotslowcarbliving

Disclaimer:
Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.
✅Dry Adobo Rub
Yields ¾ C +2 tbsp.
Serving size: 1 tsp.
Carbs/Serving: 0.6g
Net Carbs/Serving: 0.4g
Nutrition: 3.5 Calories / 0.2g Protein / 0.2g Fat / 0.2g Fiber

✅Rib Eye Steak with Dry Adobo Seasoning
Nutrition: 1015 Calories/69g Protein/81g Fat/0.6g Carbs/0.2g Fiber/0.4g Net Carbs

📋Dry Adobo Ingredients
3 tbsp. Cumin seeds
1 tbsp. Fennel Seeds
1 tbsp. Black peppercorns
¼ C Coarse sea salt
1 tbsp. Oregano
2 tbsp. Extra hot red pepper flakes

📋Rib Eye Steak with Dry Adobo Seasoning Ingredients
2 Rib eye steaks, 1” to 1 ½” thick
1 tbsp. Duck fat, divided
2 tsp. Dry Adobo Seasoning, divided
2 tbsp. butter, divided

➡Directions
1. Heat a small skillet over medium heat; Once skillet is hot add cumin seeds and toast until seeds give off a toasty fragrance, about 1-2 minutes. Stir and toss seeds frequently to toast evenly and prevent burning.
2. Remove the cumin from skillet and let cool before grinding.
Add cumin seeds, fennel seeds, peppercorns and salt to a spice grinder or mortar to grind.
3. Once the spices are finely ground, pour into a small mixing bowl. Add the oregano and red pepper flakes, and mix well. Store in a container tightly covered and keep in a cool dry place. Seasoning should last 4-6 months.
4. Bring steaks to room temperature about an hour before cooking.
5. Place a large oven proof or cast iron skillet in the oven; preheat oven to 500 degrees.
6. Rub the duck fat over both sides of each steak. Rub the adobo seasoning on each side of the steaks.
7. Remove the large skillet from the oven and place on stove over high heat for 3-4 minutes.
8. Place the steaks in the hot, dry skillet (it should sizzle!!!). Cook for 30 seconds then flip the steaks. Cook for another 30 seconds before flipping again. Cook for 3 minutes. Flip the steaks. Place a pad of butter on each, and cook for another 3 minutes. NOTE: This cooks the steak to medium. Cook 2 minutes on each side if you prefer medium rare.
9. Immediately remove steaks from skillet and cover loosely with tin foil and let rest for about 2 minutes. Serve immediately.