Grilled Ribeye Recipes

Steps:

• Preheat a grill to high heat.
• Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
• In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

Steps:

• Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

Steps:

• In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat. Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder. Place seasoned steaks on grill. Grill to your desired degree of doneness. Make quarter turns to get diamond marks. Remove steaks from grill. Plate each steak and enjoy! Degrees of Doneness: Rare: 95-105 degrees. Cool red center. Medium Rare: 115-125 degrees. Warm red center with a hint of pink. Medium: 130-140 degrees. Warm pink center. Medium Well: 150-160 degrees. Some pink in the center. Well: 165-175 degrees. No pink, cooked all the way through.

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.