Grilled Ribeye

Yield:
4 servings
Ingredients
  • 4 18 -oz. bone-in ribeye steaks
  • 3 tablespoons salt
  • 1 tablespoon pepper
  • 1 tablespoon granulated onion powder
  • 1 tablespoon granulated garlic powder
Directions
  • At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat.

  • Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder.

  • Place seasoned steaks on grill.

  • Grill to your desired degree of doneness.

  • Make quarter turns to get diamond marks.

  • Remove steaks from grill.

  • Plate each steak and enjoy!

  • Degrees of Doneness:

  • Rare: 95-105 degrees. Cool red center.

  • Medium Rare: 115-125 degrees. Warm red center with a hint of pink.

  • Medium: 130-140 degrees. Warm pink center.

  • Medium Well: 150-160 degrees. Some pink in the center.

  • Well: 165-175 degrees. No pink, cooked all the way through.

For more information about LongHorn Steakhouse or to find your nearest location, visit LongHornSteakhouse.com. Connect with us at Facebook.com/LongHornSteakhouse, Twitter.com/LongHornSteaks and Instagram.com/LongHornSteaks.


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