Food & Wine Pairing

Dry Rubbed Grilled Ribeye Steak

Dry Rubbed Ribeye

Serves: 10-12


  • (4) 16 oz marbled Rib Eye Steaks
  • 1/4 cup Brown sugar
  • 1/4 cup Kosher salt
  • 2 Tbsps Black Pepper, ground
  • 1 Tbsp Garlic powder
  • 1 Tbsp Paprika
  • 1 Tbsp Dry Mustard
  • 1 Tbsp Pulsed chili flakes, optional
  • 1/2 tsp Ginger powder
  • 1/2 tsp Chinese Five Spice


Rinse steak and pat dry. Combine all ingredients in a bowl. Coat and cover all sides of steaks in dry rub and place on in refrigerator for a minimum of 8 hours (and up to 3 days the longer the meat sits, the more it will soak up the marinade and flavors). Remove protein from refrigerator 3 hours before cooking. Light grill to medium high heat‐ oil properly. Cook steaks over grill for about 5 minutes on each side. Allow steaks to rest.

To serve

Slice thinly and serve.

Pairing Recommendations - Cab

Pairing Recommendation

2015 Duckhorn Vineyards Napa Valley Cabernet Sauvignon Image
In Stock
Add To Cart
/ 750 ml
Add To Cart
/ Case of 12