When it comes to getting the most out of a premium cut like ribeye, the right dry rub can make all the difference. This ribeye steak dry rub is a savory, balanced mix of herbs, spices, and aromatics designed to amplify the natural richness of ribeye without overpowering it. It’s ideal for grilling, pan-searing, or oven-roasting—and once you try it, you’ll want to keep a jar on hand at all times.
Dry rubs are a quick and easy way to infuse steaks with flavor and form a delicious crust. This blend is smoky, garlicky, and just a little bit spicy, making it a versatile go-to for any steak night. Plus, it requires no marinating time—just rub, rest, and cook.
If you enjoy bold flavors, check out these Korean Ground Beef Egg Rolls or whip up some spicy 10-Minute Garlic Chili Oil Noodles to round out your next steak dinner.
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Ingredients You Will Need
- 1 tablespoon kosher salt
Helps draw out moisture and tenderize the steak. - 1 tablespoon brown sugar
Adds slight sweetness and promotes caramelization. - 2 teaspoons black pepper
For sharp, peppery bite. - 2 teaspoons smoked paprika
Adds smokiness and color. - 1 teaspoon garlic powder
A savory base for flavor. - 1 teaspoon onion powder
Complements garlic for depth. - 1 teaspoon dried thyme
Adds a herby, earthy note. - ½ teaspoon chili powder
Adds warmth without intense heat. - ¼ teaspoon cayenne pepper (optional)
For those who like a little kick. - ½ teaspoon ground mustard (optional)
Adds subtle tang and complexity.
How to Apply the Dry Rub
- Pat the Ribeye Dry
Remove excess moisture using paper towels. This helps the rub adhere better and ensures a good crust. - Rub Generously
Sprinkle the rub on both sides of the ribeye and massage it in with your hands. Make sure every surface is coated. - Let It Rest
Let the seasoned steak sit at room temperature for 30–45 minutes before cooking. This allows the spices to penetrate and the meat to come to room temperature for even cooking. - Cook as Desired
Grill, sear, or roast the steak to your preferred doneness. Let it rest for 5–10 minutes after cooking before slicing.
Cooking Suggestions
- Grill: Sear over high heat for 3–4 minutes per side, then move to indirect heat to finish.
- Pan-Sear: Use a cast iron skillet for a golden-brown crust.
- Reverse Sear: Bake at 250°F until internal temp reaches 120–125°F, then sear on a hot skillet or grill for a crispy finish.
Tips for the Best Ribeye Rub Results
- Use fresh spices: The fresher the spices, the more potent the flavor.
- Avoid over-salting: Since ribeye is already well-marbled, balance is key. Don’t go too heavy on salt if dry brining ahead of time.
- Add butter while cooking: A pat of butter and a garlic clove during the final minutes of cooking complements the rub beautifully.
- Make it in bulk: Multiply the recipe and store in a sealed jar for up to 6 months in a cool, dry place.
Why You’ll Love This Ribeye Steak Dry Rub
This rub brings out the very best in ribeye steak: the brown sugar helps develop a beautiful crust, while the paprika and pepper add smoky depth. It’s simple, pantry-friendly, and requires no prep beyond mixing and rubbing. Whether you’re throwing steaks on the grill or searing indoors, this seasoning blend gives you steakhouse flavor every time.
Final Thoughts
A well-seasoned ribeye is one of the best meals you can make at home, and this ribeye steak dry rub delivers big flavor with minimal effort. I love the way it creates a bold crust without masking the natural richness of the meat. This is the kind of recipe that quickly becomes a kitchen staple—perfect for backyard cookouts, special dinners, or just satisfying steak cravings any night of the week.
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Frequently Asked Questions
How far in advance can I apply the dry rub?
You can rub the steak up to 24 hours ahead. Cover and refrigerate, then bring to room temp before cooking.
Is this rub only for ribeye?
Nope! It works beautifully on NY strip, sirloin, T-bone, and even pork chops.
Can I skip the sugar?
Yes, but it adds great caramelization. If you’re avoiding sugar, substitute with a pinch of paprika for color.
Can I grill the steak right after rubbing?
Yes—but letting it rest at room temp for 30–45 minutes will give better results.
And if you’re in the mood for slow-simmered comfort, give this rustic Tuscan Ragu a try—it’s hearty, flavorful, and perfect with pasta or polenta.
ribeye steak dry rub
Ingredients
Method
- Mix the Spices:
- In a small bowl, whisk together all the ingredients until evenly combined.
- Apply the Rub:
- Pat ribeye steaks dry with paper towels. Generously rub the spice mix all over the steaks, pressing it into the surface. Let the steaks rest for at least 30 minutes at room temperature, or refrigerate up to 12 hours for deeper flavor.
- Cook as Desired:
- Grill, sear, or broil steaks to your preferred doneness. Let rest for 5–10 minutes before slicing.
Notes
- Make it ahead: Store leftover dry rub in an airtight jar for up to 3 months.
- For a crusty sear: Let the rub sit on the steak at room temperature before cooking.
- Rub + butter finish: Top cooked steaks with a pat of garlic butter for restaurant-style flavor.
- No sugar option: Omit brown sugar for a low-carb version.
