2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon smoked paprika (mild heat)
1/2 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/8 teaspoon thyme
Sprinkle of sage
In a small bowl, combine all dry ingredients to make a dry rub. Adjust the ratio of spices to your preference.
1. Preheat a grill to high heat.
2. Place room temperature rib-eye steaks on a large platter and season with rub on all sides.
3. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired.
4. Remove steaks and let rest for 8 to 10 minutes before serving.
I like to season steaks no more than half an hour before grilling, because I don’t want the seasoning to overpower the beefy flavor of the meat. Sometimes I season steaks just before putting them on the heat. With larger, slow-cooked, cuts like the pork shoulder and beef brisket, I like to let the rub sit overnight to penetrate into the tough fibers. This typically delivers a nice crust and develops layers of flavor.