Terlingua Jim’s - Seasoned Rib Eye

December 10, 2025

Terlingia Jim’s Phantom Hill Ribeye—A Frontier Feast

When you’re standing in front of the butcher’s case, don’t just grab a ribeye—choose it like you’re picking a fine horse. Look for deep marbling, rich color, and a thickness that says, “I’m here to make your day better.” A good ribeye doesn’t whisper. It calls your name.

1. Oil ’er Up and Season Like You Mean It

Lay that beautiful steak on a clean board and give it a light misting of olive oil—top, bottom, and sides.
Then comes the good part: Phantom Hill Steak Rub, named after the storied outpost on the Clear Fork of the Brazos. This blend has seen more dust-covered cowhands, campfires, and tall tales than most Texas counties.

Generously sprinkle the rub over every surface. Don’t be shy—this is where the magic happens.

2. The Jim Trick: Set the Flavor in Place

Now, Jim doesn’t just pat seasoning. Nope. He gives it a gentle tap-tap-tap with a rubber mallet—just enough to encourage those spices to cozy up with the steak, not enough to send the thing flying across the kitchen.

Wrap the steak snugly in foil and let it rest in the refrigerator 2 to 24 hours.
The longer it rests, the deeper those spices sink in, like an old cowboy settling into his favorite chair.

3. Bring It Back to Life

Pull the steak from the refrigerator and let it sit on the counter for about 30 minutes, waking up slowly—like Jim before his first cup of coffee.

4. Fire, Sizzle, Glory

Heat your grill until it’s Texas summer hot—the kind of heat that makes lizards think twice.
Lay that ribeye on the grate and sear each side for 5–10 minutes, depending on how thick your steak is and how bold you’re feeling.

You’re looking for a crust that crackles with Phantom Hill’s coriander, ancho, paprika, and secret winks of flavor Jim will never admit to.