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
Total TimePrep/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 thermometer should read 135°; medium, 140°; medium-well, 145°.) Baste occasionally with seasoning mixture. Let stand for 3-5 minutes before serving.
Nutrition Facts1 each: 685 calories, 52g fat (19g saturated fat), 168mg cholesterol, 306mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 51g protein.
Originally published as Peppered Rib Eye Steaks in Taste of Home December/January 2002