1/1 Photo of Winter Grilled Rib Eye
1 hr 10 mins
I called this Winter Grilled because it is made inside on an electric grill. I use the George Foreman brand grill. This steak is hearty and savory. Add a small salad and buttery baked potato and you have a wonderful meal.
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Units: US | Metric
- 20 ounces rib eye steaks, 3/4 to 1 inch thickness
- 1 teaspoon Cavenders All Purpose Greek Seasoning
- 2 tablespoons olive oil
- 1Purchase 2 fresh ribeye steaks approximately 10 ounces each, remove from package and pat dry. If you use frozen, thaw them completely and pat dry before the next step.
- 2Dredge dry steaks in the Cavender's seasoning, working it into the meat with your fingers. You can use more or less Cavender's as you prefer. This seasoning contains a lot of salt so you don't want to over do it.
- 3Next dredge them in the olive oil until well oiled on both sides and edges. Using more or less oil as preferred.
- 4Let them rest on the counter about 45 minutes.
- 5Preheat the electric grill until it reaches 425 degrees.
- 6Lay the steaks on the 425 degree grill, close the lid, set the timer for 6 minutes.
- 7After 6 minutes at 425 degrees they should be medium to medium well done depending on thickness. Cook longer (2 or 3 minutes) if you like them well done or if they are very thick.
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Nutritional Facts for Winter Grilled Rib Eye
Serving Size: 1 (297 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 896.1
- Calories from Fat 684
- Total Fat 76.0 g
- Saturated Fat 27.3 g
- Cholesterol 192.7 mg
- Sodium 159.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 49.6 g
The following items or measurements are not included:
Cavenders All Purpose Greek Seasoning