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ribeye steak dry rub
Sofia

ribeye steak dry rub

A bold, savory dry rub that enhances the flavor of ribeye steak with a perfect blend of spices. Great for grilling, searing, or broiling—no marinade needed!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 3
Course: Main Course
Cuisine: American
Calories: 15
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper optional, for heat
  • ½ teaspoon dried thyme or rosemary optional

Method
 

  1. Mix the Spices:
  2. In a small bowl, whisk together all the ingredients until evenly combined.
  3. Apply the Rub:
  4. 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.
  5. Cook as Desired:
  6. 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.