Texas Rib-Eye Steaks Recipe

Name: Texas Rib-Eye Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rub; 1 tablespoon mixed peppercorns (black, white, pink, green); 1 teaspoon chili powder; 1 teaspoon kosher salt; 1 teaspoon light brown sugar; 1/4 teaspoon granulated garlic; 1/4 teaspoon granulated onion; Sauce; 1/2 cup ketchup; 1 tablespoon Worcestershire sauce; 1 tablespoon red wine vinegar; 1 tablespoon dark brown sugar; 1 teaspoon chili powder; 1 teaspoon granulated onion; 1/4 teaspoon fresh ground black pepper; Steaks; 4 (3/4 lb) rib eye steaks (about 3/4 pound each and 1-1 1/4 inches thick); extra virgin olive oil

Servings: persons

Rub
1 tablespoon mixed peppercorns (black, white, pink, green)
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
Sauce
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon dark brown sugar
1 teaspoon chili powder
1 teaspoon granulated onion
1/4 teaspoon fresh ground black pepper
Steaks
4 (3/4 lb) rib eye steaks (about 3/4 pound each and 1-1 1/4 inches thick)
extra virgin olive oil

1
To make the rub: using a spice grinder or mortar and pestle, crush the peppercorns; place in a small bowl and thoroughly mix with the rest of the rub ingredients.
2
To make the sauce: in a small saucepan, whisk together all the sauce ingredients with 1/4 water; simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend; set aside while you grill the steaks.
3
Allow steaks to stand a room temperature for 20-30 minutes before grilling.
4
Press the rub into both sides of the steaks; lightly brush or spray both sides of the steaks with the olive oil.
5
Grill over direct high heat until the internal temperature reaches 145u00b0 for medium rare, 8-10 minutes, turning once halfway through grilling time.
6
Remove from the grill and allow to rest for about 5 minutes.
7
Serve warm with the sauce on the side.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Rub, 1 tablespoon mixed peppercorns (black, white, pink, green), 1 teaspoon chili powder, 1 teaspoon kosher salt, and more.

Yes, Texas Rib-Eye Steaks falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Texas Rib-Eye Steaks

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