Go Back

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 minutes
Cook Time 10 minutes
Resting 40 minutes
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
 

  1. Mix the rub ingredients in a small bowl. Start with 1/4 tsp Chile de Árbol; add more if you like real heat.
  2. Pat the steaks dry with paper towels. Rub them lightly with oil, then press the rub onto all sides.
  3. 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.)
  4. Heat the grill to high and set up a cooler zone on one side.
  5. 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.
  6. 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.

Notes

Chile de Árbol is hot, and every harvest is a little different. Taste a pinch before you add the full amount.
The rub keeps for months in a sealed jar. Triple the dry ingredients and store it away from heat and light.
No grill? Sear the steaks in a very hot cast-iron skillet for the same time.