Ingredients for Dry Rubbed Rib Eye Steak Restaurant Style
- 2 tablespoons kosher salt (or 1 1/2 - 2 tablespoons regular table salt)
- Brown Sugar
- Crushed Red Pepper Flakes
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- Oil
- Rib Eye Steaks
- Extra Virgin Olive Oil
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How to Make Dry Rubbed Rib Eye Steak Restaurant Style
- In a bowl, combine 1/4 cup packed light brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper (optional).
- If using kosher salt, add 2 tablespoons and stir until evenly distributed. If using regular table salt, add 1 1/2 - 2 tablespoons, tasting and adjusting as needed.
- Generously rub the spice mixture onto all sides of each rib eye steak.
- Store leftover rub in an airtight container.
- Wrap each steak tightly in plastic wrap (double wrap). Refrigerate for at least 4 hours, or up to 24 hours (avoiding longer chilling times for smaller steaks).
- Preheat your gas or charcoal grill to high heat. Clean the grill grates and lightly oil them.
- Remove steaks from the refrigerator 30 minutes before grilling to allow them to come to room temperature.
- Remove plastic wrap and lightly brush steaks with extra-virgin olive oil.
- Place steaks on the hot grill and sear for 2-3 minutes per side, until well-charred.
- Move steaks to a cooler area of the grill and cook for 6-7 minutes per side for medium-rare. Adjust cooking time based on your desired doneness (use a meat thermometer for accuracy).
- Remove steaks from grill and let rest on a cutting board or plate for 7-8 minutes before slicing.
- Cut the steak against the grain into slices of your desired thickness (up to 1 inch).
- Serve immediately with the bone on the side (optional). Drizzle with extra-virgin olive oil, if desired.
Nutrition Information (Approximate per serving)
Sodium
225 g
Sugar
27g
Fat
140g
Carbs
2g
