Grilled Ribeye with Cattlemen's Rub
A thick-cut ribeye seasoned with a simple coarse rub and grilled hot, reflecting Nebraska's beef-forward grilling tradition.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Grill
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 42
- carbs
- 1
- protein
- 40
- calories
- 540
Instructions
- 1
Take the ribeyes out of the refrigerator 30 minutes before grilling.
- 2
Preheat your grill to high heat.
- 3
Stir the salt, pepper, garlic powder, and smoked paprika together.
- 4
Pat the steaks dry with paper towels. Rub the spice mixture evenly over both sides.
- 5
Place the steaks on the hottest part of the grill. Sear for 4-5 minutes per side.
- 6
Move the steaks to indirect heat. Keep grilling to your desired doneness, checking with a thermometer.
- 7
Remove the steaks from the grill. Top each steak with a small pat of butter.
- 8
Let the steaks rest for 5 minutes before serving.
Chef's tips
Let the steak warm up before grilling so it cooks evenly. Letting the meat rest after grilling keeps the flavorful juices inside.
Storage
Refrigerate leftover steak in an airtight container for up to 3 days.
Reheating
Reheat gently in a low oven or skillet to avoid overcooking.
Common mistakes to avoid
- •Grilling cold steaks straight from the refrigerator
- •Cutting into the steak immediately and losing all the juices
Serving suggestions
Cooked Grilled Ribeye with Cattlemen's Rub?
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