Grilled Ribeye Steaks With Greek Rub
2 to 4 (12 ounce) each boneless beef ribeye steaks, cut 1-inch thick
1 1/2 tablespoons Cavender's® All-Purpose Greek Seasoning
1 1/2 tablespoons coarse-ground black pepper
Heat charcoal 30 minutes until coals are covered with a light layer of
gray ash, or heat gas grill on High 10 minutes with lid closed.
Combine Greek seasoning and pepper in a small bowl. Rub 1 teaspoon sea
soning mixture onto each side of steaks.
Grill steaks 4 inches above Medium heat. Test grill temperature by hol
ding palm just above grate at cooking height. If heat causes you to pu
ll away in 4 seconds, temperature is ideal (375 degree grill surface).
Cook steaks 4 to 7 minutes per side, until a meat thermometer inserte
d horizontally into the center reads 140 degrees for Medium-Rare or 15
5 degrees for Medium doneness. Let steaks sit 2 minutes before serving
No Nutritional Information Available