The Secret to a Perfect Ribeye (Tiger’Stache Style)

When it comes to steak, there’s good... and then there’s "make-the-neighbors-jealous" perfect. And we’re here to help you hit that level — every time.

At Tiger’Stache, we believe a perfect ribeye comes down to three things: quality meat, bold seasoning, and proper sear technique. No gimmicks. No fluff. Just flavor, fire, and follow-through.

1. Start with a Great Cut

Go thick. At least 1.25" or more. Bone-in if you're feeling primal. Look for solid marbling — those streaks of fat are where the magic happens. USDA Prime or Certified Angus Beef is worth the splurge.

2. Sierra Steak Is the Move

This ain’t salt and pepper. Our Sierra Steak Rub is loaded with cracked black pepper, garlic, herbs, and just enough attitude to make your ribeye sing.

Pro tip: Rub it in at least 30 minutes before grilling — or up to 24 hours in advance for maximum flavor penetration.

3. Bring the Heat

You want a cast iron skillet or grill that’s screaming hot. Sear for 2–3 minutes per side to build that crust, then finish over lower heat until you hit your perfect temp (we like 130°F for medium-rare). Don’t rush it — let it rest 5–10 minutes before slicing.

Optional:

Add a pat of garlic butter while resting
Top with a drizzle of hot honey (yes, really)
Pair with whiskey, obviously

Final Thoughts:

A perfect ribeye isn’t complicated — it’s just bold.
Bold cut. Bold seasoning. Bold flavor.
That’s the Tiger’Stache way.

Grab your bottle of Sierra Steak Rub and let’s fire things up.