SPG Ribeye Steak Recipe (Bold, Juicy & Ready in 20 Minutes)

This SPG ribeye steak is bold, juicy, and seasoned to absolute perfection — crusted generously with Chimi Boss Blends SPG Triple Threat Seasoning and seared over screaming high heat for a thick, caramelized crust on the outside and a perfectly pink, juicy interior on the inside. This is the steak recipe that proves sometimes simple is best.

SPG — salt, pepper, and garlic — is the holy trinity of steak seasoning. It is the foundation of every great steakhouse crust, the backbone of every championship BBQ rub, and the seasoning that professional pitmasters and grill masters reach for every single time. Chimi Boss Blends SPG Triple Threat takes this classic combination and elevates it with the perfect ratio of coarse salt, cracked black pepper, and bold garlic — delivering a crust on your ribeye that is absolutely unmatched.

Ready in just 20 minutes, requires only a handful of ingredients, and delivers a steakhouse-quality ribeye every single time. This is the steak recipe you will make every week for the rest of your life.

Why You'll Love This SPG Ribeye Steak

Perfect steakhouse crust every time
Chimi Boss Blends SPG Triple Threat delivers the ideal ratio of coarse salt, cracked pepper, and bold garlic that creates a thick, caramelized crust on the outside of your ribeye that rivals the best steakhouses in the country.

Ready in 20 minutes
From seasoning to resting — this entire SPG ribeye recipe comes together in under 20 minutes. The fastest path to the best steak you've ever made at home.

Works on any cut
SPG Triple Threat works beautifully on ribeye, New York strip, T-bone, tomahawk, picanha, flank steak, and every other cut of beef. One seasoning for every steak you'll ever cook.

Simple ingredients, maximum flavor
No complicated marinades, no long ingredient lists. Just great beef, great SPG seasoning, butter, and high heat. The simplest path to the most incredible steak.

Ingredients

For the SPG Ribeye

2 bone-in ribeye steaks (1.5 inches thick)
3 tablespoons Chimi Boss Blends SPG Triple Threat Seasoning
2 tablespoons neutral oil (avocado or canola)
3 tablespoons unsalted butter
4 cloves garlic, smashed
Fresh rosemary and thyme sprigs

For Finishing

Flaky sea salt
Extra butter for basting
Fresh rosemary for garnish

How to Make SPG Ribeye Steak

1) Dry Brine the Steak

For the absolute best results season the ribeye steaks generously with Chimi Boss Blends SPG Triple Threat Seasoning on both sides and all edges at least 1 hour before cooking — or ideally overnight in the fridge uncovered. This dry brine process allows the salt to penetrate deep into the meat for seasoning throughout the entire steak rather than just on the surface. Pat the surface completely dry with paper towels right before cooking.

2) Bring to Room Temperature

Remove the steaks from the fridge 30-45 minutes before cooking and let them come to room temperature. Cold steak straight from the fridge cooks unevenly — the outside overcooks before the center reaches the right temperature. Room temperature steak cooks evenly from edge to edge for a perfect medium rare throughout.

3) Get the Pan Screaming Hot

Heat a large cast iron skillet over high heat for 3-4 minutes until it is absolutely screaming hot — you should see faint wisps of smoke. Add the neutral oil and swirl to coat. The high heat is non-negotiable for that thick caramelized SPG crust — never cook steak in a pan that isn't fully preheated.

4) Sear the Steak

Place the ribeyes in the hot skillet and do not touch them for 3-4 minutes. Let the crust build undisturbed — moving the steak too early breaks the crust and prevents proper caramelization. Flip once and sear the other side for another 3-4 minutes. Use tongs to sear the fat cap and edges for 1-2 minutes each.

5) Butter Baste

Reduce heat to medium and add butter, smashed garlic, rosemary, and thyme to the pan. As the butter melts and foams tilt the pan and use a spoon to continuously baste the hot garlic butter over the top of the steak for 2-3 minutes. This butter basting step is what separates a good steak from an absolutely incredible steak — it adds richness, depth, and incredible aroma.

6) Check Temperature and Rest

Use a meat thermometer to check doneness:
- Rare — 120-125°F
- Medium Rare — 130-135°F (recommended for ribeye)
- Medium — 140-145°F
- Well Done — 160°F+

Remove the steak from the pan 5°F before your target temperature — it will continue cooking while resting. Rest the steak on a cutting board for 5-10 minutes before slicing. Never skip the rest — it allows the juices to redistribute throughout the meat for the juiciest steak possible.

7) Slice and Serve

Slice the ribeye against the grain into thick strips. Finish with a pinch of flaky sea salt and a final light dusting of SPG Triple Threat Seasoning. Serve immediately with fresh rosemary and your favorite sides.

Tips for the Perfect SPG Ribeye Steak

• Dry brine overnight. Seasoning with SPG Triple Threat the night before and leaving uncovered in the fridge draws out moisture, then reabsorbs it back into the meat fully seasoned. The result is a steak that is boldly seasoned throughout — not just on the surface.
- Always use a cast iron skillet. Cast iron retains and distributes heat more evenly than any other pan. It gets hotter, stays hotter, and creates a better crust than stainless steel or non-stick.
- Never press the steak down. Pressing the steak into the pan squeezes out the juices that make it flavorful and moist. Let gravity and time do the work.
- Always rest the steak. Five to ten minutes of resting is not optional — it is the difference between a juicy steak and a dry steak. The juices redistribute throughout the meat during this time.
- Slice against the grain. Always identify which direction the muscle fibers run and slice perpendicular to them. Cutting against the grain shortens the muscle fibers and makes every bite significantly more tender.

SPG Steak Variations

SPG Tomahawk Steak

Season a 2-inch thick tomahawk ribeye generously with SPG Triple Threat and reverse sear — roast at 250°F until internal temperature hits 115°F, then sear in a screaming hot cast iron for 2 minutes per side for the most dramatic steakhouse experience possible at home.

SPG New York Strip

Use the exact same technique with a thick New York strip steak for a leaner but equally bold and flavorful SPG crusted steak that cooks slightly faster than the ribeye.

SPG Picanha Steak

Season picanha generously with SPG Triple Threat and grill over direct high heat for an authentic Brazilian churrasco experience. Check out our SPG Picanha Steak Recipe for the full step-by-step guide.

SPG Smash Burgers

Season ground beef patties with SPG Triple Threat before smashing them flat on a screaming hot griddle for the most boldly seasoned smash burgers you've ever tasted. Check out our SPG Smash Burgers Recipe for the full recipe.

What to Serve with SPG Ribeye Steak

This bold ribeye pairs perfectly with:
- Our Cowboy Butter Roasted Potatoes for the ultimate steakhouse side
- Our Chimichurri Roasted Potatoes for a bold herb pairing
- Our Chimichurri Steak Recipe for a double steak feast
- Creamy mashed potatoes and roasted asparagus
- A simple arugula salad with lemon vinaigrette to cut through the richness

Storage & Reheating

Store leftover SPG ribeye steak in an airtight container in the fridge for up to 3 days. To reheat without drying out place the steak in a 275°F oven for 10-15 minutes until warmed through, then sear quickly in a hot buttered skillet for 30 seconds per side to refresh the crust. Sliced leftover steak is also incredible cold on top of a salad or inside a steak sandwich the next day.

Make It Even Better with Chimi Boss Blends

Chimi Boss Blends SPG Triple Threat Seasoning is small-batch, all-natural, and made with the perfect ratio of coarse salt, cracked black pepper, and bold garlic — no fillers, no anti-caking agents, no artificial flavors. The last steak seasoning you will ever need.

Try it on: brisket, pork ribs, chicken wings, smash burgers, roasted vegetables, eggs, and popcorn.