Bobby Flay shared his ribeye seasoning method on Today, using salt, pepper, coriander, paprika, chili powder, and cumin. He seasons only one side of the steak to preserve the meat's natural nuances.
Coriander brings floral and grassy notes that balance the sharpness of chili powder and the earthiness of cumin. Though these spices appear in dishes like al pastor and marinated flank steak, Flay applies them to ribeye for a versatile, potent rub.
Patting the steak dry before seasoning helps form a better crust. Alkaline ingredients like cumin and chili powder assist the Maillard reaction, which can accelerate browning even without time spent drying the meat in the fridge.
Flay uses high-smoke-point oils such as refined avocado or canola to prevent the spices from burning. Extra heat control remains important to develop a browned crust rather than a bitter coating on the ribeye's fat-rendered surface.
In a Korean-inspired variation, Flay adds honey to his rub, which creates caramelization alongside the Maillard reaction. When combined with cooking over wood or charcoal, the steak picks up sweet, savory, and smoky layers of flavor suited to the ribeye's rich beefiness.