My favorite rub for a ribeye! I love it!
- Carbohydrate 10.65971 g
- Cholesterol 0 mg
- Fat 0.219355 g
- Fiber 1.27139999866486 g
- Protein 0.655635 g
- Saturated Fat 0.067126 g
- Serving Size 1 1 Serving (47g)
- Sodium 2661.132 mg
- Sugar 9.38831000133514 g
- Trans Fat 0.030734 g
- Calories 44 calories
Step-by-step
- Lightly sprinkle first side of 3 or 4 steaks (prefer boneless ribeyes, but your choice) with dry seasonings.
- Sprinkle worcestershire sauce over steaks and lightly rub in with finger tips.
- Flip steak and repeat.
- Allow to sit for 10 to 15 min while grill warms up.
Allowing the seasoned beef to rest for ten to fifteen minutes before cooking gives the salt adequate time to dissolve into the surface moisture. Osmosis draws out free water, which then merges with the granular seasonings to create a concentrated surface brine. This concentrated liquid coating adheres firmly to the meat fibers and prevents the spices from burning instantly over open flames.
Worcestershire sauce supplies free amino acids that react with reducing sugars during high-heat cooking to build savory depth through the Maillard reaction. Ginger and garlic introduce volatile aromatic compounds that soften under heat while complementing the heavy umami profile of fermented molasses and anchovy extract found in the sauce. Black pepper contributes piperine, an alkaloid compound that remains stable during searing and cuts through the richness of heavily marbled cuts.
Scaling this seasoning blend requires multiplying every component by the exact number of steaks intended for service. Doubling the batch for two steaks means utilizing one full teaspoon of salt and four tablespoons of liquid, maintaining the precise ratio needed to coat the protein evenly without overpowering the natural beef flavor. Excess liquid should be measured carefully to prevent the surface from becoming overly wet, which inhibits proper crust formation.
Preparing this blend moments before application ensures the ground spices do not clump from ambient humidity. Mixing the dry components separately before adding the liquid guarantees uniform distribution across every cut of meat. Freshly cracked black pepper releases more pungent essential oils than pre-ground varieties, yielding a sharper aroma upon contact with hot grill grates.
