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!