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Peppered Ribeye Steaks

 Peppered Ribeye Steaks
A true Southerner to the core, I love to cook—especially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! —Sharon Bickett, Chester, South Carolina
8 ServingsPrep: 10 min. + chilling Grill: 25 min.


  • 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

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Peppered Ribeye Steaks (continued)

Directions (continued)

  • and parsley if desired. Yield: 8 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.