Grilled Rib-Eye Steaks with Smoked Paprika Rub

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
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2 tablespoons honey

1 tablespoon smoked paprika (pimenton)

1 tablespoon fresh lemon juice

1 clove garlic, minced

Kosher salt and freshly ground pepper

3 tablespoons olive oil, plus more for grill grates

4 rib-eye steaks, about 1-inch thick (1 pound each)

1 medium zucchini, thickly sliced

1 yellow squash, thickly sliced

2 large ripe yet firm tomatoes, cored and thickly sliced


  1. 1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes. 
  2. 2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm. 
  3. 3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.
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