The Ribertarian Ribeye

June 12, 2026 · josh darby

Home/ Recipes/ The Ribertarian Ribeye

The cook that started it all. Generously rubbed, hot-grilled, and the reason this brand exists.

Before Ribertarian had a name, a label, or a pig in a tricorn hat — it had this cook. A thick-cut ribeye, a screaming hot grill, and a generous coat of what would eventually become The United Steaks of America. The first time we cooked it, everyone at the table asked the same question: what's on this?

That question is why you're reading this.

No marinade. No sauce. No 14-step preparation. Just great meat, great rub, and the patience to let it do its thing. This is the cook the Founding Hog approves above all others.

Cook Time: 15 minutes active · 45 minutes total (with rest)

Serves: 2 hungry pitmasters, or 4 polite ones

Difficulty: Beginner

What You'll Need

Ingredients:

2 ribeye steaks, 1.5" thick (bone-in or boneless — your kingdom, your rules)
The United Steaks of America rub — about 2 tablespoons total
A drizzle of neutral oil (avocado or canola)
Flaky sea salt to finish (optional but recommended)

Gear:

Charcoal grill, gas grill, or cast iron skillet
Instant-read meat thermometer
Cutting board and a sharp knife
A cold beer (mandatory)

Step-by-Step

1. Pull the steaks early. 45 minutes before you cook, take the ribeyes out of the fridge and set them on a cutting board. Room-temperature meat sears better, cooks more evenly, and doesn't fight you on the grill. This is the hardest step because it requires patience. The Founding Hog believes in patience.

2. Pat them dry. Take paper towels and blot every surface of each steak until completely dry. Wet meat steams. Dry meat sears. This is non-negotiable.

3. Lightly oil the steaks. A tiny drizzle on each side — just enough to make the rub stick. Don't drown them. You're seasoning a ribeye, not making a marinade.

4. Apply the rub generously. Coat all sides of each steak with The United Steaks of America. Press it in with your fingers — don't just sprinkle. You want a real layer. This is a free country. Don't be shy.

5. Let them sit. Once seasoned, let the steaks rest at room temperature for another 20-30 minutes. The salt in the rub starts pulling moisture to the surface, then reabsorbing it with all the flavor. This is what makes the bark.

6. Get the grill RIPPING hot. Like 500°F+ hot. If you're using charcoal, build a hot zone with a full chimney of lit coals. If you're using gas, crank all burners to max and close the lid for 15 minutes. If you're using cast iron, get it smoking. The mistake people make is cooking ribeyes at medium heat. Don't be those people.

7. Sear, don't fuss. Place the steaks on the hottest part of the grill. Listen for the scream. Walk away. Don't touch them, don't move them, don't peek. Four minutes. Then flip — once — and another four minutes for medium-rare.

8. Check the temp. Pull the steaks when they hit 125°F internal for medium-rare. They'll carry over to 130-135°F while resting. If you cook past 140°F, you've overcooked a ribeye and the Founding Hog is disappointed.

9. REST. This is the hardest part. Take the steaks off the grill, put them on a cutting board, and walk away for 8-10 minutes. Don't slice. Don't poke. Don't lift the foil if you tented them. This is where the juices settle back into the meat instead of running out onto your cutting board. Skipping the rest is the difference between a juicy ribeye and a dry one.

10. Slice against the grain. Look at the steak — you'll see the muscle fibers running in one direction. Cut across them, not with them. Thin slices, about pencil-width. Hit them with a pinch of flaky sea salt if you've got it.

11. Accept the compliments.

Pro Tips

Bone-in vs. boneless. Bone-in cooks slightly slower but adds flavor. Boneless is easier. Either works.
No grill? A heavy cast iron skillet on max heat does the same job indoors. Crack a window — your smoke alarm will hate you.
Got leftover steak? Slice it cold the next day for steak salad, steak sandwiches, or steak-and-eggs breakfast. Or just eat it standing in front of the fridge. The Founding Hog won't tell.
Save the rub-encrusted fat trimmings. Render them down in a pan and pour over roasted potatoes. You're welcome.

The Pairing

A cold beer — something with bite, like a Negra Modelo or a hoppy IPA. A bourbon if you're feeling patriotic. The Founding Hog drinks both.

Make It Yours

This is the foundational Ribertarian cook. Master it, then start experimenting. Try The United Steaks of America on: