Insanely Delicious Ribeye

  By bbqspot      

September 14, 2016

  • Yields: 4 Servings


Essential Tools

Instant-read thermometer


1 boneless ribeye steak (about 1½ pounds)

1½ Tbsp Old World Steak

Vegetable oil (for grill)



1Sprinkle the steak with Old World Steak Rub & Marinade.

2Preheat a gas or charcoal grill on medium-high heat (350°F).

3Oil a clean kitchen towel and use tongs to coat the hot grill grate with oil. Use tongs to place the steak on the hot grill grate.

4 Cook the steak, uncovered, for 10 minutes or until an instant-read thermometer inserted into the steak reaches 125°F for medium-rare, turning once halfway through cooking.

5Transfer the steak to a cutting board; loosely cover with aluminum foil and let stand 10 minutes to allow juices to redistribute before slicing.


  • If time allows, let the steak stand 15 minutes or refrigerate up to 2 hours after sprinkling with Old World Steak Rub & Marinade.
  • Let the steak stand at room temperature for 1 hour to take the chill off before grilling for more even cooking.
  • Any moisture on the steak will prevent it from browning. Pat the steak with paper towel before applying the seasoning to ensure the surface is dry for a deeper sear on the outside.
  • Use 1½ tablespoons of Old World Steak Rub & Marinade per 1½ pounds of steak.
  • Resist the urge to move the steaks too soon after placing them on the grill. They will naturally release from the hot grate after a few minutes.
  • To create crosshatch marks, rotate the steak ¼ turn halfway through the grilling time on each side of the steak.
  • If flareups occur during cooking, move the steak to a cooler part of the grill temporarily.
  • Allowing the cooked steak to stand before slicing helps retain its juices. The internal temperature will rise 5° to 10°F upon standing (also known as carryover cooking). To ensure the correct desired doneness, remove the steaks from the grill 5° to 10°F below the desired final internal temperature. Remove the steaks from the grill at the following temperatures: 135°F for medium, 140°F for medium-well, 150°F for well done.
  • To cook the steak on the stovetop/in the oven, heat a cast iron skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and heat until hot. Add the seasoned steak and cook until the outside is seared, turning once. Transfer the steak to a roasting rack over a baking sheet and roast in a 400°F oven until the desired doneness is reached.
2017-04-15T13:35:34-05:00Comments Off on Insanely Delicious Ribeye