Garlic and Onion Ribeyes
Garlic and Onion Ribeyes are a tasty steak dinner to grill for any day the week and delicious enough for special occasions. Ribeye steaks are our number one pick for grilling and these have a robust flavor from the homemade sweet garlic and onion rub.
Our Garlic Butter Steaks are one of the most requested steak recipes and there’s nothing better than a big juicy ribeye right off of the grill with Garlic Butter Baked Potatoes or a side of Smoked Mac and Cheese. You can’t go wrong with a Grilled Steak dinner.
Ingredients for Garlic and Onion Ribeyes:
- Ribeye Steaks ~ Choose steaks with good marbling for the best flavor.
- Olive Oil ~ Gives the steaks a nice coating for the rub to stick to and adds additional flavor.
- Sweet Garlic and Onion Rub: Brown Sugar, Granulated Garlic, Onion Powder, Rosemary, Thyme, Smoked Paprika, Kosher Salt, Pepper, Dry Mustard.
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How to Grill Garlic and Onion Ribeyes:
- Prepare a grill fire to about 400°. We are using lump hardwood charcoal on our Big Green Egg with a few chunks of hickory for smoke flavor.
- Pat steaks dry and drizzle or spray with olive oil on both sides.
- Sprinkle with dry rub on both sides, pressing the rub into the steaks.
- Cook steaks over indirect fire with the grill lid closed for about 4 minutes.
- Flip steaks and continue to cook until internal temperature reaches 130° for rare or to desired doneness using a digital thermometer.
- Remove steaks from grill and allow to rest 10 minutes before serving.
INTERNAL TEMPERATURES FOR RIBEYE STEAKS:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
How to Store and Reheat:
Store leftover steaks wrapped in plastic wrap or foil in the refrigerator up to 4 days.
Slice steak and cook in a skillet with a tablespoon of olive oil or butter over medium heat, stirring occasionally until heated through.
Our Favorite Steak Recipes:
Grilled Ribeye Steaks with brown sugar rub is a simple recipe that gets rave reviews every single time.
We also love making Mushroom Cream Sauce for grilled steaks for a gourmet dinner at home.
Ribeyes with Pomegranate Steak Sauce are crazy-delicious. Dry rubbed steaks are grilled to perfection and drizzled with a sweet and tangy sauce. Perfect for special celebrations.
Grilled Sicilian Style Steak is marinated in a lemon and Mediterranean herb sauce that will have you coming back for more. If you are looking for something new and different, give this one a try.
Grilled Garlic and Onion Ribeyes are a quick and easy recipe on the grill with plenty of flavor that compliments the steak without overwhelming it. Perfect for weekend grilling or special occasions.
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Garlic and Onion Ribeyes
Ingredients
- 3- 4 Ribeye Steaks
- 2 tablespoons olive oil
- 3 tablespoons Sweet Garlic and Onion Rub
Instructions
- Prepare a grill fire to about 400°. We are using lump hardwood charcoal on our Big Green Egg with chunks of hickory.
- Allow steaks to sit at room temperature while you get the grill ready.
- Pat steaks dry and drizzle with olive oil, coating both sides.
- Sprinkle dry rub over steaks, pressing the rub onto both sides.
- Cook steaks over indirect fire with the grill lid closed for about 4 minutes.
- Flip steaks, continuing to cook until internal temperature reaches 130° for rare or to desired doneness using a digital thermometer.
- Remove steaks from grill and allow to rest 10 minutes before slicing and serving.
Notes
INTERNAL TEMPERATURES FOR RIBEYE STEAKS:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
How to Store and Reheat:
Store cooled steaks wrapped in plastic wrap or foil in the refrigerator up to 4 days. Cook sliced steak in a skillet with a tablespoon of olive oil or butter over medium heat, stirring occasionally until heated through, about 2- 3 minutes.Nutrition
Those ribeyes on your pic have an super cap. We enjoy ribeye cap steaks when they are available. Have purchased them 5/6 years ago from Costco $16.99# now darn near $30.00#. That is what happens when good meat becomes known. Kind of like all of the chix wing restaurants today. Twenty years ago, they would darn near give ‘em to ya. Today $2.99/3.99#. Whatever, love em ribeyes.
Hi Randy,
As cattle ranchers, we are shocked at the grocery store prices of beef because it sure isn’t trickling down to the producers. I could really get on a soapbox about all of that. Same with chicken wings, we recently skipped a bag of wings for $25 and purchased the same weight of chicken thighs for $5! Everything is out of whack. Hope you can find some decently priced ribeyes soon, they are the best!
~ Milisa