TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 2 tablespoons brown sugar
  • 1 tablespoon baking cocoa
  • 1 tablespoon instant coffee granules, finely crushed
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 4 beef ribeye steaks (6 ounces each)

Nutritional Facts

1 each: 409 calories, 27g fat (11g saturated fat), 101mg cholesterol, 376mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 31g protein.


  1. In a small bowl, combine the first seven ingredients. Rub over both sides of steaks. Refrigerate for 1 hour.
  2. Grill steaks, uncovered, over medium-hot heat or broil 4-in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a
  3. thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.
Originally published as Grilled Ribeyes in Weeknight Cooking Made Easy Annual 2005, p48

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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MY REVIEW User ID: 4441258 116560
Reviewed Jun. 3, 2014

"this was absolutely delicious, tender steak. PERFECT!!"

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