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January 19, 2023
No need to hit up the steakhouse when you can grill your own deluxe Ribeye Steaks at home! Tender cuts of beef are seasoned with Heath Riles BBQ Steak Cooking Combo, a collection of 3 best-selling rubs. The steaks are charred on my favorite PK 360 Grill using Royal Oak Charcoal Hardwood Pellets.
Steaks are awesome because they don’t require a lot of fuss. This tasty meal comes together in just over an hour. My Ribeye Steaks Recipe is great for family dinners, date nights, or to treat yourself after a hard week. You deserve it!
Anyone can grill a mouth-watering steak! Steaks are a great option for novice pitmasters because they’re forgiving. The hardest part is nailing down what level of doneness you want. I personally go with a nice medium-rare. Pro tip: If you’re serving this recipe to a crowd, make medium-rare, rare, and well-done steaks. That way, everyone’s happy!
It’s a great day when you can cook dinner with 5 ingredients. My Ribeye Steaks don’t require a separate marinade, and you can get by without steak sauce! Here’s what you need to add to your shopping cart.
Heath Riles BBQ Garlic Jalapeno Rub is one of the best AP rubs on the market. It features multiple notes of garlic, salt, and pepper. A kick of heat on the back end keeps things interesting. I use this rub on chicken, beef, seafood, and popcorn.
Heath Riles BBQ Pecan Rub has a decadent base and a slightly nutty finish. It adds the perfect twist to pork, beef, ribs, and chicken. This rub features salt, pepper, paprika, brown sugar, and pecan notes. Even those with nut allergies can enjoy this ingredient as it does not contain the real deal.
Heath Riles BBQ Beef Rub was created to complement the natural flavors of beef, not overpower them. This amazing blend contains paprika, chili powder, and garlic. Don’t let the name fool you; I use this rub on chicken, pork, and veggies.
Here’s a list of the main equipment I used to cook these Ribeye Steaks. You can find more of my favorite grilling accessories in the Equipment and Tools section.
You can find a detailed demonstration of this recipe in the video and recipe card at the bottom of this post. For now, here’s a brief overview of how I pulled this recipe together.
Letting the steak rest allowed the juices to seep back into the meat. The trifecta of steak seasonings ensured every bite was bursting with flavor. These Ribeye Steaks are proof that sometimes less is more! I know you’ll love them just as much as I do.
To make a complete meal of my Ribeye Steaks, add a Caesar salad, baked potato, and a glass of red wine.
If you have leftovers, you can store them in the fridge for up to 4 days. You can also freeze the steak for 5-6 months.
Trim any excess fat off of ribeyes if you wish
Apply olive oil to outside of ribeyes as a binder (both sides)
Apply a light coat of Heath Riles BBQ Garlic Jalapeño Rub (both sides)
Apply a light to medium coat of Heath Riles BBQ Beef Rub (both sides, we also used this on the edges of the steaks)
Place steaks back in the fridge for approximately 20 minutes while you light your grill and bring your GrillGrates up to temp. (Remember we put all of our our hot charcoal on 1 side of the grill in order to be able to move our steaks over and let them finish on indirect heat)
Spray GrillGrates with oil once they are approximately 550º-600º
Apply a light coat of Heath Riles BBQ Pecan Rub before placing steaks on the grill
Place steaks on at an angle and mash them down good against the grates, set your timer for 2 minutes. Once timer goes off, rotate your steaks at a 45-90º angle to achieve diamond marks. Set time for 2 minutes again. (4 minutes total for each side of the steak)
Flip steaks and repeat step 8. Once you have cooked for a total of 8 minutes (4 minutes on each side) check your internal temperature.
Move steaks to cooler side of the grill and let them cook to your desired doneness. We went to 125º and took our steaks off once this temperature was reached.
Allow steaks to rest for 10 minutes before cutting into them and eating! (This part is hard, we know!)
February 02, 2023
February 02, 2023
February 02, 2023