Perfectly Seared SPG+ Grilled Ribeye Steaks

When it comes to cooking a premium steak like a ribeye, less is often more. You do not need a complicated marinade to achieve steakhouse-quality results. All you need is high heat, a great cut of beef, and the absolute best dry rub for steak.

Why This Recipe Works

Ribeye is known for its incredible marbling, which melts during cooking to baste the meat from the inside out. To enhance this rich, beefy flavor, you need a robust grilling spice that creates a savory crust without burning. The reverse-sear method used in this recipe ensures a perfectly edge-to-edge pink interior with a beautiful, caramelized exterior.

The Secret Ingredient: Dillo® Dust SPG+

For steaks, we highly recommend our SPG+ (Salt, Pepper, Garlic, Jalapeno) blend, or the original Dillo® Dust Texas SPG+ Steak Dry Rub Seasoning. It delivers that classic Texas flavor without relying heavily on sugar, which can char too quickly over an open flame.

Ready to upgrade your steak night? Head over to our Shop and browse the Seasonings Category to grab your bottle today.

Ingredients

• 2 Thick-Cut Ribeye Steaks: (At least 1.5 inches thick)
• 2-3 tbsp Dillo® Dust Seasoning: Or our SPG+ blend
• 1 tbsp High-Smoke Point Oil: (Avocado or Canola oil)
• 2 tbsp Unsalted Butter: (For finishing)

Step-by-Step Grilling Guide

1.Dry Brine the Steaks:

Pat the steaks completely dry with a paper towel. Generously apply Dillo® Dust to all sides. For the best results, leave the steaks uncovered in the refrigerator for 2 to 24 hours to draw the flavor deep into the meat.

2.Prepare the Two-Zone Fire:

Set up your charcoal or gas grill for two-zone cooking. You want one side hot for direct searing and the other side cooler for indirect cooking (around 275°F).

3.Cook Indirectly (Reverse Sear):

Place the steaks on the cooler side of the grill. Close the lid and cook until the internal temperature reaches 115°F for rare or 125°F for medium-rare (usually 25-35 minutes).

4.The Final Sear:

Move the steaks to the hot side of the grill directly over the flames. Sear for 1 to 2 minutes per side until a rich, dark crust forms.

5.Rest and Butter:

Remove the steaks from the grill. Top immediately with a tablespoon of butter and let them rest for 10 minutes before slicing.

Pro Tips for the Best Steak

• Use a Meat Thermometer: Never guess when a steak is done. An instant-read thermometer is your best friend.
• Let It Rest: Resting allows the muscle fibers to relax and reabsorb juices. Cutting too early will leave a puddle on your cutting board and dry out the meat.