Originally Posted by BBQinALASKA
Does anyone put dry rubs on their steaks?
ya could I guess but you'd have to be careful of what's goin in the rub and consider how you are cooking the steaks ... like if you start with a high heat sear you could burn your rub to char
I have used a bottled wet-rub (thick seasoned tomatoe hickory) for steaks after searing and enjoyed it ...
those angus rib-eyes of yours though .... I'd sear them up good both sides, take them to 140F ish internal and just use some Montreal Steak spice, Lawry's, Hy's or just even S&P on one side near the end .... maybe on two sides if it was 1.5" thick or greater
rest wrapped in foil for 20 minutes before serving ... serve with some sauteed mushrooms with onion and a bit of the same seasoning
that's how I'd do it ...