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