Winter Grilled Rib Eye
"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."
photo by diner524
- Ready In:
- 1hr 10mins
- Ingredients:
- 3
- Serves:
-
2
ingredients
- 20 ounces rib eye steaks, 3/4 to 1 inch thickness
- 1 teaspoon Cavenders All Purpose Greek Seasoning
- 2 tablespoons olive oil
directions
- Purchase 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.
- Dredge 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.
- Next dredge them in the olive oil until well oiled on both sides and edges. Using more or less oil as preferred.
- Let them rest on the counter about 45 minutes.
- Preheat the electric grill until it reaches 425 degrees.
- Lay the steaks on the 425 degree grill, close the lid, set the timer for 6 minutes.
- After 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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Reviews
-
Just made these for dinner- we really enjoyed them! Made them on a foreman grill- turned out perfect. Thanks! :-) -
Yummo!!! So simple yet tasty!! I had always seen recipes with the Cavender's Greek Seasoning but had never purchased the spice mix. Well I did so this time to see what this was all about!!! I made this with one ribeye, so cut the recipe in half and I don't have an indoor grill, so I made this on the gas grill. I was tempted to add sea salt and pepper, but decided to restrain and listen to you about the salt in the spice mix. I also probably only used a tsp or 1 1/2 tsps of the olive oil. This ended up being very tasty and now I can't wait to use this seasoning with other recipes!!! Thanks for sharing the recipe and made for PAC Fall 09!!
RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
<img src="http://i26.photobucket.com/albums/c105/jewelies/picCdyPjI-1.jpg">
