Lemon-Rosemary Grilled Ribeyes
10 - 30 minutes standing time
4 (about 2 pounds) bone-in USDA prime beef ribeye
2 tablespoons chopped fresh rosemary or oregano leaves
2 teaspoons Morton & Bassett Garlic Powder
1 teaspoon Alessi Sea Salt
1 teaspoon Morton & Bassett Black Peppercorns, ground
1 teaspoon, each: Morton & Bassett Ground White Pepper and Onion Powde
Combine rub ingredients in a small bowl. Remove rosemary or oregano le
aves from stems and chop. Sprinkle leaves and rub mixture evenly over
both sides of steaks; press to adhere.
Heat charcoal 30 minutes until covered with a light layer of gray ash
or heat gas grill 10 minutes with lid closed.
Grill steaks 4 inches above Medium heat (see note below) for 4 to 7
minutes per side. Remove from heat when internal temperature of steaks
reaches 140 degrees F for Medium-Rare or 150 degrees F for Medium don
eness. Let steaks stand 2 minutes and serve.