Grilled Chicken

Ingredients

  • 4 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 1 tablespoon Rubby Rub seasoning

  • 1 teaspoon garlic powder

  • 1 tablespoon lemon juice

Instructions

  1. Pat the chicken dry. Coat it with olive oil, Rubby Rub seasoning, garlic powder, and lemon juice.

  2. Marinate for 20–30 minutes.

  3. Preheat the grill to medium-high heat.

  4. Grill the chicken for 5–7 minutes per side, until the thickest part reaches 165°F.

  5. Rest for 5 minutes before slicing and serving.

Tip: Add a little extra Rubby Rub before serving for a bold Creole-style finish.

Pan-Seared Rib Eye with

Blue Cheese Rubby Rub Butter

Ingredients

  • 2 rib eye steaks, 1 to 1½ inches thick

  • 1 tablespoon Rubby Rub seasoning

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter, for searing

  • 2 garlic cloves, lightly crushed

  • 2 sprigs fresh thyme

  • For the blue cheese butter: 4 tablespoons softened butter

  • 2 tablespoons crumbled blue cheese

  • 1 teaspoon Rubby Rub seasoning

  • 1 tablespoon chopped fresh parsley

Instructions

  1. Mix the softened butter, blue cheese, Rubby Rub, and parsley. Roll into a log in parchment paper and chill until firm.

  2. Pat the steaks dry and season both sides generously with Rubby Rub. Let them rest at room temperature for 20–30 minutes.

  3. Heat a cast-iron skillet over medium-high heat. Add the olive oil when the pan is hot.

  4. Sear the steaks for 3–4 minutes per side. Add the butter, garlic, and thyme, then baste the steaks for 1–2 minutes.

  5. Cook until the steaks reach your preferred doneness. For food safety, cook to at least 145°F, then rest for 5 minutes.

  6. Top each steak with a slice of blue cheese Rubby Rub butter and serve.

Serving Tip: Spoon the melted butter over the steak for a bold, savory Creole-style finish.