I’ll admit, the very first time I tried this ribeye steak dry rub recipe, I was blown away. The blend of sweet and smoky spices wrapped each bite in flavor that made it unforgettable! It’s surprisingly simple to do, yet it delivers results that make the meal feel straight out of a high-end steakhouse.
Last weekend, I paired the ribeye steak with potatoes for a hearty meal, which you can also try by exploring this pairing idea. Trust me, this rub will transform your steak nights into something extraordinary!
Ingredients
- 3 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon crushed red pepper flakes, pulverized
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Oil (for brushing the grill)
- 2 bone-in ribeye steaks (22–24 ounces each, about 2 inches thick)
- Extra virgin olive oil
Note: This recipe is ideal for 4 servings.
Variations
If you’d like to change things up a bit or cater to specific dietary preferences, here are some ideas for variation:
- Lower Sodium: Reduce the kosher salt and balance the flavor with extra smoked paprika or fresh herbs.
- Sugar-Free: Skip the brown sugar and use a small pinch of cinnamon for a hint of sweetness.
- Extra Heat: Add more red pepper flakes or a touch of cayenne if you love a spicy kick.
- Herbal Twist: Add dried thyme, rosemary, or oregano to the mix for an herby flavor boost.
If you enjoy discovering unique ways to prepare steak, you might also love trying ribeye steak bites for a flavorful twist!
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes (excluding chilling time)
Equipment You Need
- Mixing bowl: To combine the spices evenly.
- Plastic wrap: For wrapping the steaks while they chill.
- Grill (gas or charcoal): For perfectly searing and cooking the steaks.
- Grill brush: To clean the grates before cooking.
- Tongs: For turning and handling the steaks on the grill.
How to Make Ribeye Steak Dry Rub Recipe?
Making this recipe is both simple and satisfying. Follow these detailed steps to create a steak that tastes like it came from a high-end restaurant.
Step 1: Prepare the Rub
Start by mixing all the spices in a bowl. If you’re unsure about the amount of salt, mix in just 1 tablespoon initially. Taste it, and add more gradually until it suits your preference. The brown sugar gives sweetness, while paprika adds an earthy, smoky aroma.
Step 2: Season the Steaks
Generously apply the spice rub to all sides of your ribeye steaks. Gently press the rub in so it sticks well. For stronger flavors, wrap the steaks tightly in plastic wrap and refrigerate them for up to 24 hours, or even a couple of days. Just avoid overdoing it; a longer chill time may draw out moisture from smaller steaks.
Step 3: Prepare the Grill
Preheat your grill until it’s nice and hot. Use a grill brush to clean the grates and brush them lightly with oil to prevent sticking. Remove the steaks from the fridge about 20–30 minutes before grilling, allowing them to come to room temperature for more even cooking.
Step 4: Grill the Steaks
Lightly brush the steaks with olive oil just before grilling. Place them on the hottest part of the grill. Char each side for about 2–3 minutes to get a lovely crust. Once seared, move the steaks to a cooler grill area and continue cooking for 6–7 minutes per side for a delicious medium-rare finish.
Step 5: Rest and Serve
Once cooked, remove the steaks from the grill and allow them to rest for 7–8 minutes. This step is crucial as it allows the juices to redistribute, ensuring a moist and flavorful steak. Slice against the grain for maximum tenderness, serve hot, and enjoy!
Credits: Allrecipes.com
Why You’ll Love This Recipe?
This recipe is a winner! Here’s why you’ll want to try it over and over again:
- Quick and easy to prepare for any skill level.
- The rub enhances the steak without overwhelming it.
- Ideal for customizing flavors to suit your taste.
- A restaurant-quality result right at home.
- Perfect for impressing guests or enjoying on your own.
How to Serve Ribeye Steak Dry Rub Recipe?
This steak shines on its own, but a few serving suggestions can elevate the meal. Slice it up and serve with a vibrant chimichurri sauce on the side, or drizzle with a splash of extra virgin olive oil for added richness. Pair it with roasted vegetables, garlic mashed potatoes, or a crisp salad for a balanced, hearty dish. For a bite-sized option, you can also enjoy ribeye steak bites as an appetizer or snack. For garnishing, sprinkle fresh parsley or thyme over the slices for a polished look.
Nutritional Information
For one serving of this ribeye steak recipe, here’s what you can expect:
- Calories: Approximately 750
- Protein: 65g
- Carbohydrates: 5g
- Fat: 50g
Make Ahead and Storage
You can prepare the spice rub and season the steaks ahead of time for convenience. If you’re not grilling right away, seasoned steaks can stay in the fridge for up to 2 days. Any leftover steak should be cooled, placed in an airtight container, and refrigerated for up to 3 days. For longer storage, wrap the cooked steak tightly and freeze it for up to 3 months. Thaw frozen steak in the fridge overnight before reheating gently on the stove or grill.
Tips for Making the Recipe
After making this ribeye recipe a few times, I’ve gathered some tips to make it even better:
- Adjust the salt level to your taste, especially if using finer table salt instead of kosher salt.
- Always pat the steak dry before applying the rub to help the flavors adhere better.
- Resting the steak after cooking is non-negotiable for maximum flavor and juiciness.
- Use a meat thermometer to ensure accurate cooking; 130–135°F is perfect for medium-rare.
- Don’t skimp on letting the grill heat up! A super-hot grill is key to achieving a gorgeous sear.
For more steak recipes you’ll absolutely love, feel free to check out other delicious steak ideas to expand your repertoire. This ribeye steak dry rub recipe is a fail-proof way to create a deeply flavorful, melt-in-your-mouth steak. With its simple ingredients and customizable options, it’s destined to become one of your go-to recipes for any special occasion or casual gathering. Enjoy every juicy bite!
Ribeye steak dry rub recipe
Ingredients
- 3 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon crushed red pepper flakes pulverized
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Oil for brushing the grill
- 2 bone-in ribeye steaks 22–24 ounces each, about 2 inches thick
- Extra virgin olive oil
Instructions
- Start by mixing all the spices in a bowl. If you’re unsure about the amount of salt, mix in just 1 tablespoon initially. Taste it, and add more gradually until it suits your preference. The brown sugar gives sweetness, while paprika adds an earthy, smoky aroma.
- Generously apply the spice rub to all sides of your ribeye steaks. Gently press the rub in so it sticks well. For stronger flavors, wrap the steaks tightly in plastic wrap and refrigerate them for up to 24 hours, or even a couple of days. Just avoid overdoing it; a longer chill time may draw out moisture from smaller steaks.
- Preheat your grill until it’s nice and hot. Use a grill brush to clean the grates and brush them lightly with oil to prevent sticking. Remove the steaks from the fridge about 20–30 minutes before grilling, allowing them to come to room temperature for more even cooking.
- Lightly brush the steaks with olive oil just before grilling. Place them on the hottest part of the grill. Char each side for about 2–3 minutes to get a lovely crust. Once seared, move the steaks to a cooler grill area and continue cooking for 6–7 minutes per side for a delicious medium-rare finish.
- Once cooked, remove the steaks from the grill and allow them to rest for 7–8 minutes. This step is crucial as it allows the juices to redistribute, ensuring a moist and flavorful steak. Slice against the grain for maximum tenderness, serve hot, and enjoy!
Notes
- Adjust the salt level to your taste, especially if using finer table salt instead of kosher salt.
- Always pat the steak dry before applying the rub to help the flavors adhere better.
- Resting the steak after cooking is non-negotiable for maximum flavor and juiciness.
- Use a meat thermometer to ensure accurate cooking; 130–135°F is perfect for medium-rare.
- Don’t skimp on letting the grill heat up! A super-hot grill is key to achieving a gorgeous sear.
