Grilled Ribeye Steak with TexasBBQRub Sugar-Free Steak Sprinkle
A beautifully seared bone-in ribeye seasoned with the Sugar-Free Steak Sprinkle from TexasBBQRub. The two-zone grill method gives you a caramelized crust and a perfectly pink center.
This recipe uses
Steak Sprinkle
Robust steak seasoning with NO SUGAR. Enhances true beef flavor. Perfect for health-conscious steak lovers.
Shop Steak Sprinkle →Ingredients
- 2 bone-in ribeye steaks, about 1.5 in thick (12-14 oz each)
- 2 Tbsp vegetable oil
- 1 tsp Worcestershire sauce
- 2 Tbsp TexasBBQRub Sugar-Free Steak Sprinkle (plus extra for finishing)
- 1/2 tsp coarse kosher salt (optional, for a finishing punch)
- 1/4 tsp freshly cracked black pepper
- 2 Tbsp unsalted butter, cut into small pats (for basting)
Instructions
- Prep the Grill: Pre-heat a gas or charcoal grill to high heat, 450-500 degrees F. Set up a two-zone fire: direct heat on one side, indirect on the other.
- Oil and Season: Combine oil and Worcestershire sauce. Brush both sides of each steak liberally. Sprinkle the TexasBBQRub evenly on both sides (about 1 Tbsp per side). Lightly season with salt and pepper.
- Sear: Place steaks directly over the hot zone. Sear 2 min per side, pressing gently with tongs (no piercing). You are looking for a deep, caramelized crust.
- Move to Indirect: Transfer steaks to the cooler side of the grill. Close the lid and cook 3-5 min more, turning once, until the internal temperature reaches 130-135 degrees F for medium-rare or 140-145 degrees F for medium.
- Baste and Rest: During the last minute, add butter pats on top of each steak; let melt and baste. Remove steaks, tent loosely with foil, and rest 5 min. Temperature will rise 3-5 degrees F.
- Finish (Optional): Lightly dust the rested steaks with a pinch more TexasBBQRub for an extra flavor burst before slicing.
Bill's Pitmaster Tips
- The Sugar-Free Steak Sprinkle lets the beef flavor shine through without any sweetness competing.
- Two-zone grilling is essential — sear hot, finish gentle. That's how steakhouses do it.
Pro Tips
- Let the rubbed steaks sit uncovered in the fridge for 30 min before grilling; this creates a dry-brine that intensifies flavor and improves crust formation.
- Add a handful of oak or hickory wood chips to the charcoal or a smoker box on the grill for a subtle smoky undertone.
- Use a probe thermometer with an alarm set at 130 degrees F (medium-rare) and pull the steak a few degrees early; residual heat finishes the job.
- Slice against the grain after resting for maximum tenderness.
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