Just when you thought your ribeye couldn’t get any better, along comes this rub to prove you wrong. Perfect for grilling season or any time you’re craving a steakhouse-quality meal at home, this ribeye steak rub is your ticket to flavor town.
Why This Recipe Works
- The combination of coarse salt and cracked black pepper creates a perfect crust that locks in juices.
- Garlic and onion powders add depth without overpowering the natural flavor of the beef.
- A hint of smoked paprika introduces a subtle smokiness, ideal for grilling.
- Brown sugar caramelizes under high heat, adding a touch of sweetness and a beautiful glaze.
- This rub is versatile enough for other cuts of beef, making it a must-have in your spice arsenal.
Ingredients
- 2 tbsp coarse sea salt
- 1 tbsp cracked black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tbsp brown sugar
Equipment Needed
- Mixing bowl
- Measuring spoons
- Whisk or fork for blending
- Plate or tray for seasoning the steak
Instructions
Step 1: Combine Your Dry Ingredients
In a mixing bowl, whisk together the coarse sea salt, cracked black pepper, garlic powder, onion powder, smoked paprika, and brown sugar until fully combined. Tip: For an even more flavorful rub, let the mixture sit for an hour before use to allow the flavors to meld.
Step 2: Prepare Your Steak
Pat your ribeye steak dry with paper towels to ensure the rub adheres properly. This step is crucial for achieving that perfect crust. Tip: Let the steak sit at room temperature for about 30 minutes before applying the rub for even cooking.
Step 3: Apply the Rub Generously
Coat both sides of the steak with the rub, pressing gently to ensure it sticks. Don’t be shy; a generous application ensures maximum flavor. Tip: For an extra layer of flavor, drizzle a little olive oil on the steak before applying the rub.
Step 4: Let the Steak Rest
Allow the seasoned steak to rest for at least 30 minutes before cooking. This resting period lets the salt begin to tenderize the meat and the flavors to penetrate deeply.
Step 5: Cook to Perfection
Grill or pan-sear the steak over high heat (about 450°F) for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.
Tips and Tricks
For those looking to elevate their ribeye game even further, consider these advanced tips. First, try toasting the spices lightly before mixing them into the rub to unlock deeper flavors. Second, incorporating a small amount of finely ground coffee can add an intriguing depth and richness to the rub. Lastly, for a truly restaurant-quality finish, baste your steak with butter, garlic, and herbs during the last few minutes of cooking.
Recipe Variations
- Spicy Kick: Add 1 tsp of cayenne pepper or chili powder to the rub for those who like it hot.
- Herbaceous: Mix in 1 tbsp of dried rosemary or thyme for an herby twist.
- Asian-Inspired: Substitute the smoked paprika with five-spice powder for a unique flavor profile.
- Coffee Rub: Replace the brown sugar with an equal amount of finely ground coffee for a bold, earthy taste.
Frequently Asked Questions
Can I use this rub on other types of meat?
Absolutely! While this rub is designed with ribeye in mind, it works wonderfully on other cuts of beef like sirloin or brisket. It can also add a flavorful crust to pork chops or chicken thighs.
How long can I store the leftover rub?
Stored in an airtight container in a cool, dark place, your ribeye steak rub can last up to 6 months. Just give it a quick whisk before using to redistribute any settled spices.
Is there a substitute for brown sugar?
If you’re out of brown sugar, you can use granulated sugar mixed with a teaspoon of molasses as a substitute. Alternatively, honey or maple syrup can add sweetness, though you’ll need to adjust the rub’s consistency.
Summary
This ribeye steak rub recipe is a game-changer for anyone looking to elevate their steak game. With a perfect balance of sweetness, smokiness, and spice, it’s sure to become a staple in your culinary repertoire.