High-Altitude Steak Rub

Some nights call for nothing more than a good steak and a hot grill. This rub keeps it simple: a little heat from Chile de Árbol, a warm, fruity glow from Aleppo, and the earthy backbone of Greek oregano and thyme.

Mix up a double batch and keep it in a jar by the grill. It’s just as good on pork chops, chicken thighs or a pan of roasted vegetables.

High-Altitude Steak Rub

A bold, simple rub for grilled ribeye with Chile de Árbol, Aleppo pepper, Greek oregano and thyme.

Print Recipe

Prep Time 10

Cook Time 10

Resting 40

Servings: 2 steaks

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

For the rub

2 tsp kosher salt
1 tsp coarse black pepper
1 tsp Aleppo Pepper flakes
1 tsp Greek Oregano, rubbed
1/2 tsp Thyme, rubbed
1 tsp garlic powder
1/4 to 1/2 tsp Chile de Árbol, ground (to taste)

For the steaks

2 ribeye steaks about 1 inch thick (12 to 16 oz each)
1 tbsp neutral oil such as avocado or canola
1 tbsp butter (optional, for finishing)

Method

Mix the rub ingredients in a small bowl. Start with 1/4 tsp Chile de Árbol; add more if you like real heat.
Pat the steaks dry with paper towels. Rub them lightly with oil, then press the rub onto all sides.
Let the steaks rest at room temperature for 30 to 40 minutes while the grill heats. (Or season them up to a day ahead and keep them uncovered in the fridge.)
Heat the grill to high and set up a cooler zone on one side.
Grill the steaks over high heat for 4 to 5 minutes per side for medium-rare (130°F inside), moving them to the cooler zone if flare-ups get too strong.
Move the steaks to a cutting board, top each with half the butter if using, and rest for 5 to 10 minutes. Slice against the grain and serve.