This dry rub strikes the perfect balance of sweet and smoky, thanks to a mix of brown sugar, smoked paprika, and savory spices. When seared on a hot grill or skillet, it forms a caramelized crust that pairs perfectly with a juicy ribeye. It’s an easy way to add bold flavor to a classic cut.
Ingredients
- 2 boneless ribeye steaks
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper (optional)
- 1 tbsp olive oil
Instructions
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In a small bowl, mix together the brown sugar, smoked paprika, salt, garlic powder, onion powder, black pepper, and cayenne (if using).
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Pat the ribeyes dry with a paper towel. Rub them lightly with olive oil on both sides.
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Apply the dry rub evenly to both sides of each steak, pressing it in gently to help it adhere.
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Allow the steaks to sit at room temperature for 30–45 minutes so the rub can infuse and the meat can come to room temp.
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Heat a grill or cast-iron skillet over medium-high heat. Cook the steaks for 4–5 minutes per side for medium-rare, or to your preferred doneness (130°F for medium-rare). Avoid moving them around too much to let the crust develop.
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Let the steaks rest for 5–10 minutes before slicing. Serve with grilled corn, potato wedges, or a crisp green salad.
This smoked paprika and brown sugar rub adds just the right mix of bold flavor and subtle sweetness to a perfectly cooked ribeye. It’s an easy way to elevate a classic cut without overcomplicating the process.