Table of Contents
Austin Steak: Whole Ribeyes on the Grill and Flat-Top Smashburgers
Leave the steak whole and let it sizzle. Austin Steak, Dry Rub Seasoning belongs on a ribeye before the meat reaches the grill, where its pepper, garlic, onion, herbs, and chile can work into the browned surface. Then take that same flavor to the flat-top for a batch of rough-edged smashburgers. Try these Recipes!
These are Austin-backyard-inspired beef recipes rather than a claim to one official city style. A hot grill and a flat-top give the blend two different jobs: a coating on a thick whole cut and a measured sprinkle applied while a thin patty is still raw.
The rub is coarse and salt-forward. Its larger pieces should be gently pressed onto the beef, not scattered over cooked slices for a photograph. Use the measured starting amounts below, keep a cooler area ready, and let the meat’s browning tell the story.
Coarse seasoning needs sensible heat
Kosher salt, black pepper, garlic, onion, oregano, guajillo, and red pepper make a bold coating. The garlic and onion can scorch if they sit over uncontrolled flames. Move the ribeyes to indirect heat when needed, and crush the rub a little finer for the thin smash patties. Neither recipe needs extra salt.
Classic cook · a whole steak over coals
Austin-Rubbed Whole Grilled Ribeyes
The ribeyes stay whole until after resting. Sear for color, then move away from the strongest heat to finish without burning the coarse aromatics.
Austin-Rubbed Whole Grilled Ribeyes
Featuring: Austin Steak, Dry Rub Seasoning
Equipment: Two-zone grill, tongs, instant-read thermometer
The starting ratio: 1 tablespoon rub for 2 ribeyes weighing about 1½ pounds total.
Ingredients
For the steaks
- 2 bone-in ribeye steaks, about 12 ounces each and 1¼ inches thick
- 1 tablespoon Austin Steak, Dry Rub Seasoning
- 2 teaspoons neutral oil
Instructions
- Prepare two heat zones. Set a grill with a direct medium-high area, around 425–450°F, and a cooler indirect area. Start with clean grates.
- Season before cooking. Pat the steaks dry, brush with oil, and divide the rub across both sides. Press gently so the coarse pieces adhere.
- Sear, then move. Grill over direct heat for about 2–3 minutes per side. Move to indirect heat, close the lid, and continue for about 6–10 minutes, turning as needed. If flare-ups appear or the garlic darkens rapidly, move sooner.
- Check and rest. Cook the center to 145°F before removing from the heat, then rest at least 3 minutes; this recipe allows 5. Thickness and grill strength change the timing. Serve whole or cut across the grain at the table.
A little browning is desirable; blackening the coarse garlic is not. The cooler area gives you control without losing the browned crust.
Recipe notes
The picture captures the steaks during cooking and does not indicate their final internal temperature. The recipe uses the USDA minimum for whole-cut beef rather than a visual color test.
Serve it with
Serve with grilled onions, potatoes, or a simple salad. Keep the rub as the main seasoning rather than adding another flavored butter on top.
Second use · season thin ground-beef patties
Austin Flat-Top Smashburgers with Browned Onions
The crisp edge comes from good contact with hot steel. Make the patties small, crush the coarse rub slightly, and season while the tops are still raw so the spices cook with the beef.
Austin Flat-Top Smashburgers with Browned Onions
Featuring: Austin Steak, Dry Rub Seasoning
Equipment: Flat-top or heavy griddle, strong press/spatula, thermometer
The starting ratio: 2 teaspoons lightly crushed rub for 1 pound beef, divided as ¼ teaspoon per patty.
Ingredients
For the burgers
- 1 pound ground beef, about 80% lean
- 2 teaspoons Austin Steak, Dry Rub Seasoning, lightly crushed
- 1 medium onion, thinly sliced
- 1 tablespoon unsalted butter, divided
- 4 soft burger buns
- 4 slices American cheese
Instructions
- Brown the onions. Heat a flat-top or large heavy griddle over medium heat. Melt ½ tablespoon butter and cook the onions for about 8–10 minutes, moving them to a cooler corner when golden.
- Portion and toast. Divide the beef into eight loose 2-ounce balls without mixing in seasoning. Spread the remaining butter on the buns and toast their cut sides briefly, then move to a clean tray.
- Smash and season. Raise the cooking area to medium-high, around 400°F. Place 2–4 beef balls on the surface with room around them. Cover each with a small piece of parchment and press firmly for about 10 seconds with a sturdy spatula or press. Remove the parchment. While the tops are still raw, sprinkle each with ¼ teaspoon crushed rub.
- Flip and finish. Cook until the underside has a browned crust, about 2 minutes. Scrape underneath with a thin metal edge, flip, and cook for about 1–2 minutes more, as needed to reach 160°F in the center. Insert the thermometer from the side. Add cheese to four patties near the end so it melts.
- Stack as ready. Put one cheese-topped patty and one plain patty in each bun with browned onions. Repeat the cooking steps for remaining beef. The onions and bun work overlap with preheating and batch cooking.
Smash once at the start, not repeatedly after flipping. Pressing a cooking patty later squeezes away juices without creating the same initial crust.
Recipe notes
Use a griddle surface and utensils suited to scraping. Do not press hard against a fragile nonstick pan. Ground beef needs 160°F; the whole-steak temperature is not interchangeable.
Serve it with
Serve immediately while the edges are crisp. Pickles and condiments can be offered separately without hiding the beef and onions.
Cook first. Let the platter wait.
The whole ribeye can rest before anyone reaches for a knife, and the burgers can be stacked as each batch comes off the griddle. This is a jar for the cook who enjoys the sound and smell of supper taking shape, not just its final pose on a plate.
Explore Austin Steak, Dry Rub Seasoning
Regional inspiration: Visit Austin: barbecue, grills, and neighborhood food.
Austin Steak - Dry Rub Seasoning
$12.75
Big steak deserves a seasoning with some size to it. Austin Steak, Dry Rub Seasoning is a coarse, hearty blend of kosher salt, black pepper, garlic, onion, oregano, guajillo, and red pepper made to cling to beef and build bold steakhouse… read more
FAQs
Is this rub only meant for expensive ribeyes, or can it rescue a cheap grocery store sirloin too?
Don't worry, this bold blend of coarse black pepper, garlic, and smoky guajillo chile doesn't discriminate based on your wallet's budget. It’s essentially a culinary magic wand that infuses cheap cuts with premium, big-city Texas steakhouse attitude from the very first bite.
My friend says a true Texas steak only needs salt and pepper—will I get banished from Austin if I use this?
Your friend is living in the past, because the added hints of onion, oregano, and deep chile fruitiness in this jar are exactly what makes a steak legendary. Think of it as the classic salt-and-pepper foundation, but with a serious promotion and a much cooler wardrobe.
