Grilled Peppered Ribeye Steaks Recipes

BASIC GRILLED RIBEYE STEAK

Steps:

• Preheat the grill to high, feel free to start up your sear station/burner if you have one. In instances where your sear kit is over 1", get one side going at medium-high as a precaution.
• Give your steaks some love with a massage of olive oil and a liberal coating of salt and pepper.
• The olive oil will give you just enough fat that the reaction of heat, salt and pepper will yield a spectacular crust.
• Give your grill grates a cleaning, followed by lubricating them with a paper towel soaked in olive oil.
• Place the steaks on the hottest area of the grill, or the sear burner.
• Keep your tongs handy and watch for flare-ups as a result of the steaks' fat dripping down into heat.
• If you experience a lingering flare-up, one lasting more than a handful of seconds, use the tongs to move the steaks away from the flames until they die down, then return them to where they were.
• Continue grilling with the lid up for around 4-6 minutes.
• Turn the steaks over to their other side, keeping them in the same spot on your grill.
• Continue grilling with the lid up for around 4-6 minutes.
• Remove the steaks from the grill and give them 5 minutes for the juices to settle and cool a bit.
• Serve.

GRILLED RIBEYE STEAKS

Steps:

• In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

PEPPERED RIBEYE STEAKS

Steps:

• Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

GRILLED RIB-EYE STEAKS

Steps:

• Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

PEPPERED RIB-EYE STEAKS

Steps:

• Combine garlic powder, thyme, black pepper, salt, lemon pepper, red pepper, and parsley.
• Brush the steaks with oil.
• Rub steaks with the combined seasonings.
• Place steaks in a large pan.
• Cover and refrigerate for 1 hour.
• Grill the steaks over medium-high heat for 6-8 minutes on each side (or to your desired doneness).

GRILLED PEPPERED STEAKS

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

GRILLED PEPPERED RIBEYE STEAKS

Steps:

• 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.

GRILLED RIBEYE WITH COWBOY BUTTER

Steps:

• First, remove rib-eye steak from the fridge and let rest on the counter for about 1 hour before grilling.
• Once the steaks are at room temperature, preheat the grill to medium high, or about 500 degrees F. For most gas grills, it will take about 10 minutes to fully come up to temperature.
• Lightly brush both sides of the steaks with a little olive oil.
• Season steaks with coarse salt and freshly ground black pepper.
• Place the steaks on the grill. If you like, you can add a dash of Worcestershire sauce (optional).
• Then add 1 tablespoon of Cowboy Butter (or other compound butter).
• Sear the outside of the steak for about 90 seconds, then flip and repeat on the other side.
• Now, turn the grill down to medium heat.
• Cook to your desired temperature (see below for times and temps).
• Remove from the grill and add another thick pad of butter to the top.
• Use foil to tent the steaks and allow them to rest for at least 3 minutes, up to 10 minutes.

GRILLED RIBEYE STEAK RECIPE

Steps:

• Select thick-cut boneless ribeye steaks specifically for outdoor grilling.
• Preheat grill at least ten minutes before placing meat.
• Season ribeye steaks liberally on both sides with salt and pepper or your favorite spice rub.
• Place ribeye steaks on hot grill and close lid, ensuring heat or flame is set to medium. Allow meat to cook for at least ten minutes.
• Open lid and turn meat over. Cook for five more minutes before checking meat using a digital probe thermometer. Meat is technically considered "done" when it has reached an internal temperature of 145 degrees.
• Let ribeye rest for at least 3 minutes before serving