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Let me answer this two ways…
Here’s the rub I used on this piece
RRP’s Prime Rib Rub – Though it’s not really mine!
As for a rub I love this one. I just wish I knew where I got it so as to give proper credit as it is not my formulation! It’s terrific on prime rib…with this rub seared on the outside and then the rare tasty meat on the inside!
This quantity will make enough rub for a 2.5 pound boneless prime rib.
1 T ground (dry) mustard
1.5 tea table salt
0.5 tea paprika
.25 tea ground allspice
.25 tea fresh ground pepper
1 tea granulated onion powder
0.5 tea garlic powder
Wet prime rib with Worcestershire and apply rub. Because I like more salt I also hit it with coarse Kosher salt as well.
Then for your other question for just steaks that have been aged I only use salt and pepper so that the taste of the aged meat can shine through!
OTOH if I’m having and serving non-aged steaks we really like and always hear raves when I rub with Dizzy Pig brand “Raising The Steaks” rub. You should be able to find it locally as it is growing rapidly there on the East coast and is made in VA. Here’s their site if you want to look at the various rubs they offer. They all are good and are matched to enhance certain meats, vegetables and fruit. Even the hot one called Swamp Venom kicks a Bloody Mary through the goal posts!