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 g
as grill on High 10 minutes with lid closed.
Combine Greek seasoning and pepper in a small bowl. Rub 1 teaspoon seasoning mixture onto
each side of steaks.
Grill steaks 4 inches above Medium heat. Test grill temperature by holding palm just above
grate at cooking height. If heat causes you to pull away in 4 seconds, temperature is ide
al (375 degree grill surface). Cook steaks 4 to 7 minutes per side, until a meat thermomet
er inserted horizontally into the center reads 140 degrees for Medium-Rare or 155 degrees
for Medium doneness. Let steaks sit 2 minutes before serving.