Grilled Dry-Rubbed Rib-Eye Steaks

rancho san julian ribeyes
Photo: Lauren Ross
Prep Time:
10 mins
Total Time:
1 hr 10 mins
6 to 8 Serves

Coating rib-eye steaks with a mixture of Spanish smoked paprika, garlic powder, oregano, and coriander before grilling yields super-flavorful meat every time. Flame-kissed scallions make the perfect partner.


  • 2 teaspoons pimenton (Spanish smoked paprika)

  • 2 teaspoons garlic powder

  • 2 teaspoons dried oregano, preferably Mexican

  • 2 teaspoons crushed coriander seeds

  • Kosher salt and freshly ground pepper

  • 4 bone-in rib-eye steaks (each 1 ½ inch thick)

  • 4 teaspoons extra-virgin olive oil, plus more for drizzling

  • Safflower oil, for brushing

  • 1 bunch scallions, trimmed


  1. In a small bowl, combine pimenton, garlic powder, oregano, coriander, 2 tablespoons salt, and 2 teaspoons pepper. Generously season both sides of steaks with mixture. Rub both sides of each steak with olive oil. Let stand on a rimmed baking sheet at least 30 minutes and up to 1 hour.

  2. Preheat grill to medium-high; clean and lightly oil grates. Grill steaks, rotating once, until well-browned on outsides and cooked to desired doneness, 6 to 7 minutes per side for medium-rare (about 125 degrees on an instant-read thermometer). Transfer to a platter; loosely cover with parchment-lined foil. Let stand at least 15 and up to 30 minutes.

  3. Toss scallions in a bowl with olive oil; season with salt and pepper. Grill over medium-high, turning, until lightly charred in places and tender, 4 to 5 minutes. Slice steaks against the grain and serve with charred scallions.

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