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Rib-eye Steak Recipe

Rib-eye Steak

Recipe courtesy Weslie Colbert

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on September 28, 2012

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    Second time making this recipe. First time came out great, very tasty. If you don't know how to cook, this recipe is a winner and you will get great reviews.

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  • on September 08, 2012

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    The best I have EVER made! Tender wirh just the right amount of spice.

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  • on August 10, 2012

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    I love this recipe. Going to be hard for me to try a different one.

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  • on July 08, 2012

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    I consider myself one of the best "steak-grillers" out there... well, filets, that is.

    I've never really liked any other piece of meat I cooked... until I tried this recipe. VERY simple and VERY AWESOME!

    We bought some ribeyes last night and I used this rub. My wife and I were amazed how good the steaks tasted.

    Can't wait to use it again.

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  • on April 17, 2012

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    VERY GOOD

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  • on December 01, 2011

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    This is good but I prefer my rub to Bobby's. Try a rub of Montreal Steak Seasoning and Brown Sugar then grill to medium rare. Perfection!

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  • on May 27, 2011

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    great way to cook a rib eye

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  • on June 21, 2009

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    Ribeye is the most tender part of the Cow or Steer, so if you already got your hands on some nice thick ribeye you're gonna be eatin' like royalty. I just got a killer deal at Vons (So Cal $3.99 a pound. That was almost $7 off a pound! I don't like spicy meat so I use Lawry's Garlic Salt (not powder and Pepper only. Much more flavorful than any steak I've had at Outback or any restaurant. They're so good that my fiance who never really cared for steaks asks me to make them now. I flip them every 2 minutes instead of 4 until the inside is 140-147 degrees for rare or 147-158 degrees for medium rare. Any hotter than that I think takes away from the flavor but if you must 158-167 will get it medium or 172 and up, well done. Invest in a digital thermometer if you don't already have one. They have one for $3 at Target. I also like to throw on some ears of corn that I run under water for a few seconds then wrap 'em up in foil and put them on the top rack of the grill about 15 minutes.

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  • on September 29, 2006

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    I just used salt and pepper, within 15 minutes, my love dinner is ready for my whole family to enjoy.

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  • on August 18, 2005

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    Very easy and really brought out the flavor of the ribeyes. Sensitive palates might find this a bit too fiery, but I loved it. When one of my guests cancelled at the last minute, I refrigerated the extra ribeye and served it with spicy red pepper hashbrowns and a fried egg for my brunch the next morning. That was just as delicious.

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