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.
Servings: 4 servings
Calories: 310kcal
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
Serving: 1g | Calories: 310kcal | Carbohydrates: 4g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Cholesterol: 66mg | Sodium: 51mg | Sugar: 1g