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Nutrition Facts
Serving Size 258 g
(Approx. 4 Servings)
Amount Per Serving
Calories 490 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 11 g 55%
Trans Fat 1.0 g
Cholesterol 160 mg 53%
Sodium 810 mg 34%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 49 g
Vitamin A 10% Iron 40%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sweet Chili-Rubbed Ribeyes

Prep Time
5 minutes
Cook Time
14 minutes
Total Time
19 minutes
4  People


Recipe makes 4 Servings

1 Tbsp sugar
1 Tbsp McCormick Gourmet Chili Powder
2 Tsp Morton & Bassett Coarse Ground Pepper
2 Tsp garlic powder
1 Tsp iodized salt
4 boneless beef ribeye steaks, cut 1-inch thick
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Combine rub ingredients in a small bowl.
Sprinkle 1-1 1/2 teaspoons rub over each side of steaks; press to adhere. Set steaks aside.
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.
Grill steaks over medium heat (375°F grill surface temperature) 3 1/2-7 minutes per side.
Remove from grill when steaks reach an internal temperature of 140°F for medium-rare or 155°F for medium doneness.
Let steaks sit 2 minutes, then serve.



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