MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peppered Ribeye Steaks
Categories: Beef, Herbs, Chilies
Yield: 8 servings
1 tb Garlic powder
1 tb Paprika
2 ts Dried ground thyme
2 ts Dried ground oregano
1 1/2 ts (ea) kosher salt & pepper
1 ts Lemon-pepper seasoning
1 ts Cayenne pepper
1 ts Crushed red pepper flakes
4 (8 oz ea) ribeye steaks;
- 1 1/2" thick
Combine all seasonings. Sprinkle over steaks, pressing
mixture into both sides to help it adhere. Refrigerate,
covered, for at least 1 hour or up to 24 hours.
Remove steaks; blot with paper towels to remove any
surface moisture, taking care to leave as much garlic
mixture on steaks as possible. If desired, sprinkle with
additional kosher salt. Grill steaks, covered, turning
occasionally, on a greased grill rack over medium
indirect heat until a thermometer reads 110┬║F/43┬║C. Move
steaks to direct heat; continue grilling until meat
reaches desired doneness.
Let stand 5 minutes before slicing. Place on a warm
serving platter; cut across grain into thick slices.
Sharon Bickett, Chester, South Carolina
Makes: 8 servings
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
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