There's nothing quite like a grilled ribeye steak. This version, with a smokey spice rub on top, is a dinner you'll be talking about for a while. Whether you serve the ribeye whole for hungry people or sliced and shared, top it with a little compound butter for a true steakhouse dinner in no time at all.
Beef, summer recipes, Grilling, spice rub, smoked paprika
Calories: 289 kcal
ancho chili powder
(16- to 20-ounce) bone-in ribeye steaks
2 to 4
of compound butter
Make the spice rub by combining the smoked paprika, ancho chili powder, garlic powder, onion powder, salt and black pepper in a small bowl. Rub the spice mix into both sides of the steak and let the steaks rest at room temperature for 1 hour.
Pre-heat the grill to high heat. Place the steaks on hot grill for 4 to 5 minutes, until brown and slightly charred. Turn the steaks over and continue to grill for 3 to 5 minutes for medium-rare (135°F) 5 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).
Transfer the steaks to a clean cutting board or platter and let them rest for 10 minutes before serving.
Cut the steaks in half or slice the steaks off the bones, if desired (or serve whole to hungry peopland place on serving plate. Place a slice of the gorgonzola butter on top to melt into the warm steak and serve immediately. Grab a steak knife and enjoy!
Smoke Spiced Grilled Rib Eye Steaks
Amount Per Serving
Calories from Fat 198
% Daily Value*
Saturated Fat 11g55%
Vitamin A 586IU12%
* Percent Daily Values are based on a 2000 calorie diet.