Winter Grilled Rib Eye

1. 1

   Purchase 2 fresh ribeye steaks approximately 10 ounces each, remove from package and pat dry. If you use frozen, thaw them completely and pat dry before the next step.

2. 2

   Dredge dry steaks in the Cavender's seasoning, working it into the meat with your fingers. You can use more or less Cavender's as you prefer. This seasoning contains a lot of salt so you don't want to over do it.

3. 3

   Next dredge them in the olive oil until well oiled on both sides and edges. Using more or less oil as preferred.

4. 4

   Let them rest on the counter about 45 minutes.

5. 5

   Preheat the electric grill until it reaches 425 degrees.

6. 6

   Lay the steaks on the 425 degree grill, close the lid, set the timer for 6 minutes.

7. 7

   After 6 minutes at 425 degrees they should be medium to medium well done depending on thickness. Cook longer (2 or 3 minutes) if you like them well done or if they are very thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.