Dry-Rubbed Black Angus Ribeye on the Grill


2 (12-16 oz) Rugby Scott Black Angus Ribeye Steaks

1 Packet of Rugby Scott Cash Cow Steak Seasoning or the dry rub of your choice

1 TSP of Kosher Salt

1 TBS of Sugar

¼ Cup Extra Virgin Olive Oil


Dry rubbing a thick well marbled steak helps to form a nice crust and a great mouth feel. Grilling gives these steaks a fantastic char and juicy finish due to the exceptional quality and heavy marbling of Rugby Scott Black Angus. We like to rub and allow 12-24 hours in the fridge prior to cooking to allow some of the water weight to dissipate and intensify the flavor of the beef similar to a dry aging process. 

Prep time 12-24 hours

Cook Time 25 minutes

  1.  Thaw steaks in refrigerator in original packaging.

  2. Combine dry ingredients and olive oil to form a fairly thick paste and rub the paste evenly over both steaks top and bottom, wrap in plastic and refrigerate for 12-24 hours.

  3. Remove steaks from the refrigerator and brush off any access marinade. Allow steaks to sit at room temp for at least 30 min prior to grilling.

  4. Preheat Grill to 450 degrees F

  5. Sear steaks for 3 minutes per side with the grill open.  Reduce heat to medium/low (250-325 F) and continue cooking steaks to desired level of doneness flipping every 4 minutes- remove at 125 Degrees for Medium Rare.

  6. Allow steaks to rest for 10 minutes prior to serving/slicing.