Winter Grilled Rib Eye

Recipe by Stoblogger
READY IN: 1hr 10mins


  • 20
    ounces rib eye steaks, 3/4 to 1 inch thickness
  • 1
    teaspoon Cavenders All Purpose Greek Seasoning
  • 2
    tablespoons olive oil


  • 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.