Peppered Rib Eye Steaks

This is a steak that doesn’t whisper. A nine-ingredient dry rub, heavy on black pepper, paprika, lemon pepper, and red pepper flakes, gets pressed firmly into both sides of thick-cut rib eyes for a crust that crackles with heat and herb.

The hour-long chill after seasoning is doing real work. As the rub sits, the salt draws out a little moisture, dissolves, and gets pulled back into the meat, seasoning the steak deep rather than just on the surface.

Rib eye is the right cut for this treatment. Its generous marbling bastes the meat from within as the fat renders over the coals, keeping it juicy under that bold crust.

Grill over medium-hot, not blazing, coals so the thick steaks cook through before the spices scorch. Rest them, then slice across the grain into thick pieces for the most tender bite.

Pro Tips

• Press the rub in firmly and give it the full hour so it adheres and seasons deeply.
• Use medium-hot coals, not a screaming fire, so thick steaks cook through before the spices burn.
• Pull the steaks about 5°F (3°C) below your target; they keep cooking as they rest.
• Rest 5 to 10 minutes and slice across the grain for the most tender bite.

Variations

• Add a teaspoon of brown sugar to the rub for a sweeter, more caramelized crust.
• Finish with a pat of herb or blue cheese butter melting over the hot slices.
• Swap rib eye for strip or sirloin steaks, adjusting grill time for thickness.