When it comes to grilling, the right seasoning can elevate a great steak to something extraordinary. While it’s tempting to grab a pre-made rub off the shelf, there are distinct advantages to making your own rub at home—especially when you’re grilling high-quality, grass-fed beef. Homemade rubs allow you to control every ingredient, ensuring there are no unnecessary fillers, preservatives, or additives. You can trust exactly what’s going into your food, aligning with your commitment to health and nutrition.

Another bonus? Making your own rubs is often more cost-effective than buying store-bought options. The spices and herbs used in rubs are often pantry staples, meaning you can whip up a fresh batch without breaking the bank. Plus, you can adjust the flavor profile to suit your preferences—whether that’s adding a bit more heat, dialing back the salt, or experimenting with new spices. In the end, a homemade rub is not only better for your wallet, but it also ensures that your meals stay true to your values of clean, nutrient-dense eating.

Grass-Fed Ribeye Dry Rub Recipe

Ingredients:

• 2 Tyner Pond Farm grass-fed ribeye steaks
• 1 tbsp coarse sea salt (for the dry brine)
• 1 tbsp freshly ground black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground mustard seed
• 1 tsp dried thyme
• ½ tsp cayenne pepper (optional)

Instructions:

1. Dry brine the steaks: Sprinkle the coarse sea salt evenly over both sides of the ribeye steaks and let them rest uncovered in the fridge for at least an hour or use a container or zip-loc if your brining longer.
2. Prepare the rub: In a small bowl, combine the black pepper, smoked paprika, garlic powder, onion powder, mustard seed, thyme, and cayenne pepper. Mix well until evenly blended.
3. Apply the rub: After the dry brine, pat the steaks dry with paper towels. Generously coat both sides of the steaks with the rub, pressing it in to ensure it sticks. Let the steaks sit for 15–30 minutes.
4. Grill the steaks: Preheat your grill to medium-high heat. Grass-fed beef cooks faster than grain-fed, so grill the ribeyes for about 4–5 minutes per side for medium-rare, depending on thickness. Aim for an internal temperature of 130°F.
5. Rest the steaks: Let the steaks rest for 5–10 minutes after grilling to allow the juices to redistribute before serving.
   This rub, combined with the dry brine, ensures you’re enhancing the natural qualities of your grass-fed beef while maintaining control over every ingredient.