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Lemon-Rosemary Grilled Ribeyes

Cooking Connection

Family-friendly

Rating

Quick and easy

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Prep Time:

5 minutes

Cook Time:

10 - 30 minutes standing time

Makes:

4 - 6 servings

Ingredients

4  (about 2 pounds)  bone-in USDA prime beef ribeye

2  tablespoons  chopped fresh rosemary or oregano leaves

Rub:

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 Powder

Instructions


Combine 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.

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 doneness. Let steaks stand 2 minutes and serve.
Nutritional Information
No Nutritional Information Available
Source:
Cooking Connection

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