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Your fav Ribeye Rub

I was thinking to myself when I was rubbing down this ribeye, what are some good rubs to massage into this wonderful meat.

In the picture I used cumin salt pepper, to keep it simple but I was curious what other people have rubbed and lubbed(loved)?

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  1. I like to keep it simple and just sprinkle a little McCormick’s Montreal Seasoning on both sides, pat or rub it in and then on to the grill. If the mood strikes me, I’ll sometimes have a little of Peter Luger’s steak sauce on the side.

    1. I like 1 T kosher salt, 1 t cumin, and a 1/4 t allspice.
      It does not detract from yumminess of the ribeye (my favorite cut tied w/ hangar) but enhances it a bit.
      I particularly like to plop it on a plate of arugula. The arugula wilts a little from the heat, and adds a peppery taste. Mmm.

      1. My favorite is a combo of dark brown sugar, kosher salt, garlic powder and black pepper - for a prepared ub I like two form the Spice House - Back of The Yards - http://www.thespicehouse.com/spices/b... or Gateway to the North Maple Sugar Seasoning - http://www.thespicehouse.com/spices/g...

        1. Knox makes some really good dry rubs,cracked pepper is my fav. http://www.knoxspice.com

          1 Reply
          1. re: bobfxd

            I really like the arugula wilting by the heat that the rib eye carries and its peppery spicy/ bitterness that it adds

          2. I wish I could find the recipe to share, but it was a chili/coffee rub that was really good when rubbed into ribeye. I remember it had Ancho chili powder and expresso in it, but I can't recall what else. I've been looking for it for a while too, because I'm all out!

            3 Replies
            1. re: egbluesuede

              Maybe this one? (scroll down just a bit...)


              1. re: OldDog

                that may be it if not close. I recall the brown sugar now as well, and garlic salt. Mount the steak with a pat of butter when it's done and let that melt all over the crust formed from the rub. Thanks for finding that!

                1. re: egbluesuede

                  Drooling like a dog thinking about melting butter over a ribeye steak

            2. I like Penzeys spice rubs. My favorite for steaks is the Chicago Steak Seasoning. Barbecue of Americas is also good.

              my blog http://www.dinnersforayear.blogspot.com

              1. http://www.thespicehouse.com/spices/a...

                The one that's 'salt free in a resealable bag'...

                This Adobo seasoning blend seems to make everything you use it on, better...
                From Chili to steamed veggies...

                It's not a spicy product...

                For beef I often season with a single jar I make up that contains a mix of salt, pepper, & garlic powder--- then I'll add a decent dusting of this Adobo...

                I'll drizzle with olive oil and toss in a ziplock for a few hours...

                After letting it come to room temp, I'll toss on a hot grill or cast-iron pan and get it crusty on both sides...

                Some time resting in a warm oven will let it cook thru if you want it less rare...

                And resting often provides great juices, given depth and character by this Adobo product...

                I've bought lots of their stuff and it's all been great...

                Wonderful Paprikas, spices, and spice-blends... Nice folks it seems too...

                1. I make a dry rub that I use on a variety of grilled meats...chicken.. Ribs...fish ...beef..

                  I usually make a batch ahead of time and put in a shaker so I will have on hand next time.
                  Paprika, chili powder, cumin, salt pepper. dry mustard, cayenne, garlic powder dried parsley, basil, thyme (curry) if you like.

                  Makes an all around dry rub. Ready to go for What ever!

                  1. I would never use a rub or marinade on a good steak, ie ribeye, NY. I would use it on sirloin, flank and such only. Why disguise the wonderful flavor. If you must do something, maybe a bit of garlic salt.

                    1. Salt and black pepper, finished with butter or oil - if I were to add one other flavor it would be shallots (not onion, not garlic - only shallots). A great cut of meat needs nothing else to get in the way of perfection. I reserve more complex rubs for lesser cuts of meat that need flavoring.

                      1. I've been using McCormicks Montreal Steak seasoning on Ribeyes and strips. lately going with garlic salt and some ground pepper on my filets

                        1. I'm a big fan of Jane's Krazy Mixed Up Salt...