Dry Rub Grilled Ribeye
Dry rub grilled ribeye gets a crust from a mustard base and a hard sear over the hottest part of a charcoal fire. The thin coat of Dijon helps the rub cling to the meat and adds a faint tang. Turning each steak a quarter turn on the grate gives it crosshatched marks. A spritz of Worcestershire sauce tames flare-ups and seasons the steak at once.
Instructions
Brush a thin layer of Dijon mustard over both sides of each steak. Shake on plenty of steak rub and press it gently into the meat, then set the steaks aside.
Quickly wipe the grate of a preheated charcoal grill with a towel. Lay the steaks over the hottest part of the fire and cook for 1 ½ minutes, then turn each steak 90° and cook for another 1 ½ minutes.
Flip the steaks and repeat the same sequence on the second side, 1 ½ minutes, a quarter turn, then 1 ½ minutes more. If flames flare up close to the meat, spray them with Worcestershire sauce. If there are no flare-ups, leave the steaks alone.
Move the steaks to a cooler part of the grill and keep cooking, turning them often, until they are 10°F below the doneness you want.
Take the steaks off the grill and let them rest for 10 minutes before serving.
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