Want a great bone-in rib eye? Chef Cervantez of Killen's says "it's all about the rub"

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Chef Joe Cervantez of Pearland's Killen's steak house prepares a beautiful bone-in rib eye. (KTRK)

Chef Joe Cervantez of the highly-acclaimed Killen's Steak House in Pearland shares Bone-In Prime Ribeye recipe from the menu. The secret's in the Rub!

Bone-In Prime Ribeye

2 tablespoons garlic, minced
1/2 cup shallot, minced
1/2 cup yellow mustard
2 tablespoons parsley, minced

3 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons Garlic powder
3 tablespoons course black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
2 tablespoons brown sugar
Preheat oven to 400 degrees.

Using a medium size bowl, mix all the dry ingredients together.
Coat the ribeye with mustard.

Sprinkle dry rub on both sides of the ribeye.

Season both sides of the ribeye with the remaining ingredients. (Garlic, shallots and parsley)

Place ribeye on a wire roasting rack. Begin to sear in over at 400 degrees for 30 mins.

After roasting for 30 minutes, turn down the heat to 350 degrees and cook for 2 hours or until the internal temperature reaches 125 degrees (medium rare)

Remove the roast from oven and put it on a cutting board to rest, uncovered for 20 minutes.

Slice and enjoy with your favorite side.

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