BOB'S GRILLED RIB-EYE STEAKS

Ingredients (Serves 2–4)

• 2–4 rib-eye steaks (about 1 to 1½ inches thick)

• 2 tbsp olive oil

• 1–1½ tsp kosher salt (or to taste)

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika (optional for a smokier crust)

• ½ tsp dried thyme or rosemary (optional)

• 1 tbsp butter per steak

• Fresh garlic or herbs for basting (optional)

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Instructions

1. Prep the Steaks

1. Remove steaks from the fridge at least 30 minutes before grilling.

2. Pat dry thoroughly—this ensures a better crust.

3. Rub both sides with olive oil, then season generously with:

   • salt

   • black pepper

   • garlic powder

   • onion powder

   • paprika and herbs if using

Let the steaks rest while you heat the grill.

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2. Heat the Grill

• Preheat to high heat (230–260°C / 450–500°F).

• Clean and oil the grates.

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3. Grill the Rib-Eyes

1. Place steaks on the hot grill and sear 3–4 minutes without moving them.

2. Flip and grill another 3–4 minutes.

3. For medium doneness:

   • Cook to 55–57°C (130–135°F) internal temperature.

4. Add a tablespoon of butter on each steak during the last minute for a glossy finish.

Approximate cook times:

• Rare: 5–6 min total

• Medium-rare: 6–8 min

• Medium: 8–10 min
  (Depending on steak thickness & grill heat)

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4. Rest the Steaks

• Remove from grill and rest 5–10 minutes before slicing.

• This allows juices to redistribute.

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Serving Suggestions

• Serve with grilled corn, roasted potatoes, chimichurri, or a simple green salad.

• For extra flavor, top with garlic herb butter or sautéed mushrooms.

OTHER RECIPES

INGREDIENTS

• Rib-eye steaks (3-4 inch to 1-inch in thickness)
• Celery salt
• Onion salt
• Garlic salt
• Kitchen bouquet
• butter (use 1 stick or 1/2 cup for 6 steaks)

INSTRUCTIONS

Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill.
Grill steaks until of desired doneness, basting with the butter as needed.

Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil. The rib eye steak marinade recipe is ready to serve...nice one ! Enjoy it !
rib-eye-steak.

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