If you know how to season a steak, it makes all the difference in the world.

First, choose a steak of great quality, then comes the seasoning.

Steaks always taste better, in my opinion, when they are rubbed with a little love.

And of all the great steak recipes out there, a good rub is absolutely key.

This “Dr. BBQ’s Simple Steak Rub” below is just that – simple.

It brings out and enhances the natural flavor of your steak. It’s like creating Steak 2.0!

Ray Lampe (a.k.a. “Dr. BBQ”), who created this recipe, was inducted into the BBQ Hall of Fame in 2014. He has appeared on the Food Network, Travel Channel and Fox Sports Network cooking BBQ competitively.

In short, he knows his stuff.

Wanna take your steaks to the next level? Dr. BBQ’s Simple Steak Rub is the way to go.

Try this recipe and see for yourself!

Ingredients
1 tbsp kosher salt
1 tbsp coarse black pepper
1 tsp chili powder
1 tsp granulated garlic
1 tsp granulated onion
1/2 tsp ground coriander
1/2 tsp sugar

Directions: Defrost the steaks overnight in the refrigerator. Take the steaks out of the refrigerator 30 minutes before you plan to cook. Prepare the grill to cook hot and direct. In a small bowl combine the salt, pepper, chili powder, granulated garlic and onion, coriander, and sugar. Mix well. Season the steaks liberally with the rub on both sides. You may not use the whole batch of rub. Put it in an airtight container and store it in a cool dry place until next time. Place the steaks on the grill and cook for 3-4 minutes until well browned. Flip the steaks and cook another 3-5 minutes until the steaks reach an internal temp of 125f for medium rare. Transfer to a platter and rest for 5 minutes before serving.

Makes four man size servings

Oh, man, does a steak butter give steaks an amazing flavor or what?

Nothing beats that butter-drenched flavor when you bite into a ribeye steak.

So fire up the grill and try out this delicious pancetta butter recipe on some grilled ribeye. It’s rich and buttery and it really brings out the meaty flavor of the ribeye steak.

Pancetta butter and ribeyes are a match made in heaven!

Grilled Ribeye with Pancetta Butter

Ingredients:

4 10 oz. ribeyes
2 3 slices pancetta (or bacon)
1 stick unsalted butter, room temp.
1 tbsp. chopped shallot
1/4 tsp. chopped garlic
1 tsp. chopped parsley
juice and zest of 1 lemon
salt and freshly ground pepper

Directions: Cook pancetta in a pan, saving rendered fat. After it’s cooled, chop pancetta and mix with reserved fat and butter in a bowl. Add shallot, garlic, parsley, lemon juice and zest. Mix and season with salt and pepper to taste. Place on parchment paper or plastic wrap, rolling to create a tube. Put in refrigerator until ready to use.

Grill steaks to desired doneness. Let steaks rest for 5 minutes. Remove butter tube from refrigerator and slice, placing a palette of butter on each steak.

Servings: 4

Source: The Kansas City Steak Company

Time to break out some new recipes!

Ribeye steaks are my favorite so this particular recipe speaks to me — LOUDLY.

Bone-in ribeye has that extra punch of flavor I crave, but if you’re – say – a filet mignon fan – this recipe could easily be used on that or any cut you like.

The blueberry port sauce is so different and refreshing for eating outdoors and enjoying the scenery.

So get out and enjoy!

Grilled Bone-in Rib Eye Steaks with Arugula and Roasted Tomato Salad

Ingredients:

4 Bone-In Ribeye Steak
20 cherry tomatoes
1 tsp. Dijon mustard
1 tbsp. minced shallot
1 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
2 cups arugula
salt and pepper to taste

Directions:

For Bone-in Rib Eye Steaks

Pre-heat charcoal or gas grill to high. Season steaks generously with salt and pepper.

For Arugula and Roasted Tomato Salad

Preheat oven to 350 degrees. Slice cherry tomatoes in half. Drizzle with a little Extra Virgin Olive Oil, season with salt and pepper and toss to coat. Place on a sheet pan and roast in the oven for 15 minutes. Remove from oven and set aside. Place Dijon mustard, shallots and Balsamic in a small bowl and wisk to combine, season with salt and pepper, slowly drizzle in Extra Virgin Olive Oil to combine.

Place room temperature rib eyes on the pre-heated grill. Sear on each side for 4 minutes for medium-rare or longer for desired temperature. Remove from grill and let rest for 10 minutes. While steaks are resting, place arugula and tomatoes in a medium sized bowl, and toss with balsamic vinaigrette. Season with salt and pepper to your taste. To serve, place salad on large platter and top with grilled rib eye steaks. Serves 4.

Filet Mignon with Blueberry Port Sauce

Ingredients:
2 slices Bacon
2 tbsp. minced shallots
2 tbsp. unsalted butter, divided
1/2 cup dried blueberries
1/2 cup port
1/4 cup beef stock
1 1/2 tsp. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. minced tarragon, plus extra for garnish
4 (6 oz.) Filet Mignons

Directions: In a 10-inch skillet, cook Bacon over moderate heat until crisp (about 4 minutes) and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.

In same skillet, melt 1 tablespoon butter over medium heat. Cook shallots in butter stirring until softened. Add dried blueberries, port and beef stock. Simmer over medium-low heat until liquid is reduced by half (about 4 minutes). Stir in balsamic, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1 tablespoon of remaining butter. Transfer sauce to a small bowl and stir in reserved bacon and minced tarragon. Keep sauce warm.

Cook Filet Mignons to medium rare. Place each filet on a plate and spoon over the top. Garnish with tarragon. Serves 4.