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
- 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)
- 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 meat 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
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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