Dad Spice Grilled Ribeye
A steakhouse ribeye done simply: seasoned bold with Dad Spice, seared hard, and rested. Smoky, juicy, and foolproof.
Ingredients
- 2 ribeye steaks, about 1 inch thick
- 1 tbsp olive oil
- 2 to 3 tsp Dad Spice “The Classic”
- 1 tbsp butter (optional, for basting)
Instructions
- Pat the steaks dry and let them sit at room temperature for 30 minutes.
- Rub lightly with olive oil, then season every side generously with Dad Spice.
- Heat the grill to high. Sear the steaks 2 to 3 minutes per side without moving them.
- Pull at 130 to 135°F for medium-rare (a few degrees early).
- Rest 5 minutes before slicing against the grain.
Dad’s tip
For a thicker steak, sear over high heat then finish over indirect heat until it hits temp.
Grab the seasoning.
Every recipe here starts with one bottle of The Classic.
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