Grilled Ribeye Steak
Grilled ribeye with a smoky, spicy mustard crust is a simple way to get a deeply seasoned steak off the grill. The mustard works as a glue for the paprika, coriander and cayenne, so the rub stays put and browns into a savory crust. A short blast of high heat followed by a gentler finish cooks the bone-in cut through without scorching the spices.
Instructions
Stir the salt, black pepper, cayenne, coriander and smoked paprika together in a small bowl. Use the smaller amount of cayenne for a mild rub and the larger amount if you like real heat.
Spread the mustard over both sides of each steak, then press the spice rub onto the mustard so it forms an even coating.
Put the steaks in the refrigerator for 30 minutes so the rub can settle into the meat.
Heat your grill as high as it will go. Lay the steaks on the grate and cook them for 2 to 3 minutes per side to build a dark crust.
Move the steaks to an area of medium heat and keep cooking, turning them often, until they reach the doneness you want.
Take the steaks off the grill and let them rest for 10 minutes. Slice them thinly across the grain, on a bias, and serve.
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