Print Options

Back to Grilled Peppered Ribeye Steaks >

Include these items:

Taste of Home Logo

Grilled Peppered Ribeye Steaks

 Grilled Peppered Ribeye Steaks
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
4 ServingsPrep/Total Time: 20 min.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 685 calories, 52 g fat (19 g saturated fat), 168 mg cholesterol, 306 mg sodium, 1 g carbohydrate, trace fiber, 51 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

2 of 2

Grilled Peppered Ribeye Steaks (continued)

Wine (continued)
Merlot or Syrah.