This post is sponsored by Vermont Wagyu but all opinions are 100% my own.
A unique combination of spices rubbed on a delicious Vermont Wagyu Ribeye makes for one of the tastiest and most tender steaks ever.
I don’t know about you but we cook a lot of steaks. In the warmer months we tend to make them on the grill and in the colder months I’ll sear them in a pan and then finish them off in the oven. It doesn’t matter how we cook them we almost always put a rub on them before cooking.
I’ve tried a lot of different rubs. I’ve bought some from the store and I’ve made some myself. I much prefer to make them because I know there aren’t any preservatives or weird ingredients in them. Plus, I can put in the spices and seasonings that I like so I know I’ll be getting a great steak.
This rub really is The Best Steak Rub. It makes about a half cup which is perfect for 4 large steaks, 1 roast, or it can season a dozen hamburgers. You can also double or triple the recipe and keep it in an air tight container for up to a year. I usually make my rubs in big batches and store them in my spice cupboard so that I always have them on hand.
Now lets talk about the beef. This steak was a giant Vermont Wagyu Ribeye. I’ll be honest; before trying this I don’t think I’ve ever had Wagyu beef before. I’ve heard of it and knew that it was supposed to be fantastic but I had never tried it.
What is Wagyu Beef?
The literal translation of Wagyu is Japanese cow but it is unlike any other beef you’ve ever had. The marbling of fat in this beef gives it an incredible depth of flavor. The marbling is caused by the natural makeup of the cattle and how they are raised. To learn more about Wagyu beef visit the Vermont Wagyu website.
I rubbed our giant (close to a pound and a half) Vermony Wagyu ribeye with my steak rub and my husband cooked it on the grill. It was so juicy that we had a few flare ups but the end result was amazing.
I’ve never cut into a ribeye as tender as this one. It was melt in your mouth amazing and so full of flavor. The rub added the perfect amount of seasoning to the beef and the hint of cayenne pepper in it gave it just a touch of heat.
I’m glad I made a double batch of the rub so I had plenty to save for later. I will also be buying more Vermont Wagyu beef as it is such a tender and flavorful beef.
Pro Tips and Substitutions:
- While we prefer cooking boneless ribeyes you can certainly use a bone in ribeye or any other favorite cut of beef.
- Choose your own spices and get creative! Don’t like spice? Get rid of the cayenne. Really like garlic? Double it! Make this rub your own.
- Make sure the grill is hot before putting on the beef so that you get a nice sear on it.
A Hezzi-D original recipe
A Hezzi-D original recipe
Looking for more great steak rubs? Check these out!
- Santa Maria Steak Rub
- Easy Steak Rub
- Coffee Steak Rub
- Samurai Steak Rub
- Sweet Texas Style BBQ Rub
- Mole Rub