Grilled Reverse Sear Ribeye with RUB PRIME STEAK

Ingredient Spotlight

RUB PRIME STEAK

This reads like a proprietary or commercial steak seasoning blend (a steak rub) rather than a single pantry staple; such blends are common in butcher shops and specialty spice brands in the U.S. and typically combine coarse salt, cracked pepper, garlic/onion powders, paprika and sometimes sugar or herbs. It tastes savory and umami-forward with peppery and smoky notes depending on the formulation, and aroma varies by added spices. Find it at specialty meat counters, gourmet grocery stores, or online; substitute with a simple homemade mix (coarse kosher salt + freshly ground black pepper + garlic powder + smoked paprika, or use Montreal steak seasoning) adjusted to taste.

Ingredient Spotlight

flaky sea salt (optional, to finish)

Flaky sea salt (e.g., Maldon) is a finishing salt made from evaporated seawater that forms light, crunchy pyramidal flakes prized for texture and a clean, briny flavor rather than pure saltiness. It originated in coastal salt-making traditions (Maldon from England is a well-known example) and is used to add a delicate crunch and pronounced burst of salt on finished dishes. You can find it at most supermarkets, gourmet shops, or online; substitute with fleur de sel or use coarse kosher salt in a pinch but use slightly less and expect a different texture and mouthfeel.