Rib-eye Steak

Total Time:
17 min
Prep:
5 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 choice rib-eye steaks
  • Rib-eye rub, recipe follows
  • Rib-eye Rub:
  • Salt and ground black pepper
  • Chili powder
  • Cayenne pepper
Directions
Watch how to make this recipe

Preheat a grill to high heat.

Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

Rib-eye Rub:

In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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4.6 19
loved it! great! yum! Thanks my friend! item not reviewed by moderator and published
I am a steak snob and I really love this recipe to mix things up. The melting fat really mixes well with these flavors and makes a delicious meal. I don't care for super spicy foods so I went light on the cayenne but the chilli powder itself isn't too hot at all after it's done cooking. Also, the best part is the absolutely gorgeous color of these steaks when they come off the grill for serving. item not reviewed by moderator and published
Awful- ruined the steaks. Too hot. item not reviewed by moderator and published
AMAZING RUB!! This will be my go-to undoubtedly. I pan seared (with a heavy skillet heated in 500* oven for 30 seconds on each side then put pan back in oven (500*and cooked for 3 min on each side. They were fine steakhouse juicy and perfectly caramelized-they were perfectly medium,(2 min each side for med rare I'm in love-the cayenne was a brilliant addition. THANKS! item not reviewed by moderator and published
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. item not reviewed by moderator and published
The best I have EVER made! Tender wirh just the right amount of spice. item not reviewed by moderator and published
I love this recipe. Going to be hard for me to try a different one. item not reviewed by moderator and published
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. item not reviewed by moderator and published
VERY GOOD item not reviewed by moderator and published
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! item not reviewed by moderator and published
great way to cook a rib eye item not reviewed by moderator and published
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. item not reviewed by moderator and published
I just used salt and pepper, within 15 minutes, my love dinner is ready for my whole family to enjoy. item not reviewed by moderator and published
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. item not reviewed by moderator and published
extremely easy and tasty. i encourage you to try it! item not reviewed by moderator and published
Wasnt sure putting chili powder on a rib-eye was good idea. I taste-tested the rub, plus a little garlic powder, before putting it on the meat and it was just right... no joke. I didnt put any cayenne in though because I forgot I was out. What I did was put salt and pepper directly on the meat and then put the rub on. My steaks were thinner and I think that makes a difference. I put them in the fridge and cooked the rest of dinner. Before grilling I put some olive oil on the steak and added some worestershire (sp?) sauce. Just make sure you let it rest. item not reviewed by moderator and published
This recipe is quick and easy and really lets you enjoy the flavor of the steak without overpowering seasoning or marinade. Almost zero prep time, and the result is delicious. item not reviewed by moderator and published
Fast and easy with little prep time item not reviewed by moderator and published
This is as good a steak as Most $40 steaks you get at restaurants. Wow just salt pepper and chili powder!!! item not reviewed by moderator and published
Your searing/oven method should be credited to Alton Brown's Pan-Seared Ribeye Recipe!  Alton seasons with only Kosher salt and fresh ground pepper.  You should give credit where credit is due! item not reviewed by moderator and published

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Great Grilled Mains