- Two 20-ounce dry-aged rib-eye steaks, about 1-1 1/2 inches thick
- 1 Teaspoon black pepper
- 1 Teaspoon coriander
- 1 Teaspoon salt
- 1 Teaspoon ground fennel seed
- 1/2 Teaspoon paprika
- 1/2 Teaspoon ancho chile powder
- 1 Teaspoon ground cumin
- 1/2 Cup molasses
Cut the steaks into 1/8-inch thick strips and toss with the remaining ingredients (except the molasses) in a bowl.
Brush on the molasses; then place into a dehydrator at 150 degrees for 10-12 hours. Remove and serve.