SPG Seasoned Ribeye Steak

Pro tips

• Let the steak sit at room temperature for 15–20 minutes before cooking to ensure even, edge-to-edge doneness.
• Apply SPG Tri-O seasoning just before cooking so it adheres to the surface; it won't dissolve or wash away during searing.
• Use a screaming-hot skillet or grill to develop a crust without overcooking the interior; ribeye's marbling renders better at high heat.
• Rest the steak for 5 minutes after cooking to allow carryover heat to reach target temp and juices to redistribute.

Substitutions

• SPG Tri-O → garlic powder + kosher salt + sea salt + black pepper (1:1:1:1 blend, though single-garlic cannot replicate the Tri-O depth)

Storage & make-ahead

Cooked ribeye keeps refrigerated for 3–4 days; reheat gently in a low oven (275°F) to avoid drying out.

What exactly is SPG Tri-O seasoning?

SPG Tri-O is a three-component garlic blend mixed with two types of salt and black pepper, designed to enhance beef without overpowering it. All components are included in the Dan-O's seasoning product.

How thick should the ribeye steak be?

A thick-cut ribeye (1.5 to 2 inches) allows the crust to develop while keeping the interior tender. Thinner cuts cook too quickly to build proper browning.

Can I substitute another seasoning for SPG Tri-O?

Yes, use equal parts garlic powder, sea salt, kosher salt, and cracked black pepper as a basic replacement, though the Tri-O blend's multi-garlic profile cannot be exactly duplicated.

What doneness should I target?

Cook to medium-rare (130–135°F internal temp) for optimal tenderness and juice retention on a ribeye. Let it rest 5 minutes before serving.

How much seasoning do I apply?

Coat both sides generously so flavor adheres during cooking; the video demonstration shows the proper amount and technique.