kosher salt
fresh ground black peppercorn
garlic powder
celery salt
onion powder

Let the steaks marinate for a minimum of 2 hours, but no more than 12

I baste my steaks with a mixture of:

Melted butter
Red wine or lemon juice
Chopped oregano, basil, thyme
Worcestershire sauce
Brown sugar

If you haven’t bought them yet, I would suggest getting rib eye as thick as you can… at least 1 1/2 inches thick. Rib eye has the most flavor of any cut of steak in my opinion.

Now, there are a lot of great dry rubs out there for rib eye. The key to dry-rubbing rib eye and grilling is to only use the rub on one side of the steak. Grill that side first to get a nice crust and then finish on the other side. Steaks should only ever be turn ONCE when grilling them, so make it count.

There are three ways to cook a rib-eye; medium-rare, medium and “why bother?” In other worst, keep the inside nice and pink.

After grilling steaks, ALWAYS, ALWAYS, ALWAYS let them rest for 5-10 minutes before eating them. This step is NOT OPTIONAL. You cut into a steak hot off the grill and you can say goodbye to all those great juices and flavors.

As for rubs; honestly, I like my rib-eye with a chili powder based rub. Believe it or not, a little bit of freshly ground coffee beans can make a great addition… courtesy of Bobby Flay. Check out the link below for the recipe.

You won’t believe it, but a well done steak with the moist, melt-in-your mouth flavor of a medium rare. All you need is cola, garlic powder, salt, pepper, bbq sauce and bacon.

INGREDIENTS
2 (10 ounce) marbled beef rib-eye steaks
2 teaspoons garlic powder, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 (12 fluid ounce) cans cola-flavored carbonated beverage
2 cups barbeque sauce
8 slices bacon

DIRECTIONS
Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.
Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.
Preheat an outdoor grill for high heat.
Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill’s heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.
Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.

i usually just season it with a mix of crushed garlic brown sugar red peppers kosher salt and pepper.

what time should i be over for dinner?