Grilled Peppered Ribeye Steaks Recipe

5 2
Grilled Peppered Ribeye Steaks Recipe
Grilled Peppered Ribeye Steaks Recipe photo by Taste of Home
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Grilled Peppered Ribeye Steaks Recipe

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5 2
Publisher Photo
These steaks are an easy yet elegant looking entree. They grill up nice and juicy with a pleasant peppery zip. We enjoy them all year-round.—Julee Wallberg, Salt Lake City, Utah
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons canola oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon each salt, garlic powder and lemon-pepper seasoning
  • 1/8 teaspoon each dried oregano, crushed red pepper flakes, ground cumin and cayenne pepper
  • 4 beef ribeye steaks (1 inch thick and about 10 ounces each)

Directions

In a large bowl, combine the oil and seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170° Baste occasionally with seasoning mixture. Let stand for 3-5 minutes before serving. Yield: 4 servings.
Originally published as Peppered Ribeye Steaks in Taste of Home December/January 2002, p18

Nutritional Facts

1 each: 685 calories, 52g fat (19g saturated fat), 168mg cholesterol, 306mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 51g protein.

  • 2 tablespoons canola oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon each salt, garlic powder and lemon-pepper seasoning
  • 1/8 teaspoon each dried oregano, crushed red pepper flakes, ground cumin and cayenne pepper
  • 4 beef ribeye steaks (1 inch thick and about 10 ounces each)
  1. In a large bowl, combine the oil and seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170° Baste occasionally with seasoning mixture. Let stand for 3-5 minutes before serving. Yield: 4 servings.
Originally published as Peppered Ribeye Steaks in Taste of Home December/January 2002, p18

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