Lemon-Rosemary Grilled Ribeyes

Prep Time:
5 minutes
Cook Time:
10 - 30 minutes standing time
4 - 6 servings

Cooking Connection


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.

Nutritional Information

No Nutritional Information Available

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