Peppered Ribeye Steaks Recipe
- 4 beef ribeye steaks (1-1/2 inches thick)
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons dried gound thyme
- 2 teaspoons dried ground oregano
- 1-1/2 teaspoons pepper
- 1 teaspoon salt
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper flakes
- Orange slices, optional
- Parsley sprigs, optional
- Brush steaks lightly with oil. In a small bowl, combine all seasonings. Sprinkle seasonings over steaks and press into both sides. Cover and chill for 1 hour.
- Grill, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
- Let stand 5 minutes before slicing. Place on a warm serving platter; cut across the grain into thick slices. Garnish with orange slices and parsley if desired. Yield: 8 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Peppered Ribeye Steaks
Sort By :
I made the rub as specified but used it on 3 rib-eyes instead of 4, so I used too much rub. They were delicious nonetheless, just a tad bit *too* seasoned. Next time, I will read the directions better. Will definitely make again. Even though hubby and I kept stating "there's too much rub on these steaks", we continued to eat all three, so tasty it was.
I used these seasonings on some New York Strip steaks and they were delicious! Every time I've made steaks before, I always thought they seemed bland. But you could definitely taste the seasonings on these. My husband said they were better than any steak he'd had even at restaurants.