Lemon-Pepper Grilled Rib-Eyes
A rib-eye steak is the perfect excuse to get the grill going!
By Ree Drummond
Jump to recipe
Yields:
8 serving(s)
Prep Time:
25 mins
Total Time:
1 hr 25 mins
Look for good marbling when you get your rib-eyes, which means it has a good distribution of fat throughout.
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Ingredients
For the lemon-pepper seasoning:
- 3 Tbsp. freshly cracked black pepper
- 2 Tbsp. kosher salt
- 2 Tbsp. grated lemon zest, dried for 1 hour
- 2 tsp. garlic powder
- 2 tsp. mustard powder
- 2 tsp. onion powder
- 1 tsp. sugar
For the steaks:
- 8 boneless rib-eye steaks (about 1 inch thick)
- Kosher salt, to taste
- 1 stick salted butter, melted
Directions
- Step 1For the lemon-pepper seasoning: Stir together the pepper, salt, lemon zest, garlic powder, mustard powder, onion powder and sugar in a small bowl.
- Step 2For the steaks: Preheat a grill to medium high. Season the steaks lightly with salt and rub the lemon-pepper seasoning on both sides. Brush the steaks liberally with the melted butter
- Step 3Grill the steaks 1 minute 45 seconds, then rotate the steaks 90 degrees. Cook 2 minutes, then go ahead and flip the steak over to the other side. After 1 minute 45 seconds on the second side, rotate 90 degrees and finish cooking for 2 minutes, or until the steaks reach 115˚ to 120˚ on an instant-read thermometer (the steak will continue to cook slightly after you’ve removed it from the grill). This is medium rare— my favorite. Remember, you can always throw a steak back on the grill if it’s too red for your taste but you can’t undo it if it’s overcooked!
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