4(about 2 pounds)bone-in USDA prime beef ribeye,
2tablespoonschopped fresh rosemary or oregano leaves,
2teaspoonsMorton & Bassett Garlic Powder,
1teaspoonAlessi Sea Salt,
1teaspoonMorton & Bassett Black Peppercorns, ground,
1teaspoon, each:Morton & Bassett Ground White Pepper and Onion Powder,
1Combine rub ingredients in a small bowl. Remove rosemary or oregano leaves from stems and chop. Sprinkle leaves and rub mixture evenly over both sides of steaks; press to adhere.
2Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill 10 minutes with lid closed.
3Grill 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 doneness. Let steaks stand 2 minutes and serve.
No Nutritional Information Available