Grilled Peppered Ribeyes – better than any restaurant! Ribeye steaks rubbed in olive oil and seasoned with black pepper, red pepper, lemon pepper, salt, thyme, garlic powder, and parsley. So simple and SO delicious! You will never make another steak recipe!
Grilled Peppered Ribeyes are Better Than Any Restaurant
I don’t know about you, but I will take a home-cooked steak over a steakhouse steak any day of the week. The steaks we grill at home are always 1000 times better than what we get in any restaurant. I like my steaks seasoned with more than just salt and pepper. I also love the flavor that a charcoal grill gives the steaks. You just can’t replicate that in a restaurant.
These Peppered Ribeye steaks are seriously delicious! We made this over the weekend and LOVED them. They are very simple to make and taste incredible. We grilled two ribeyes and ate the leftovers for lunch. YUM!
How to Season Ribeye Steaks for Grilling
These Peppered Ribeyes are packed full of AMAZING flavor! The dry rub is super easy to make. Black pepper, red pepper, lemon pepper, thyme, salt, garlic powder, and parsley. You can make it ahead of time and store in an air-tight container.
To season the steaks, simply run some olive oil on the steaks and sprinkle both sides with the seasoning. You may have some seasoning leftover. Just save it until the next time to fire up the grill for these delicious Peppered Ribeyes!
I let the seasoned ribeyes sit in the refrigerator for at least an hour before grilling. That will give the flavors in the seasoning time to develop and season the meat.
How To Cook Ribeye Steaks on a Charcoal Grill
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Prepare the charcoal grill. Once the grill is ready, add the steaks and cook until they reach the desired temperature.
We use a charcoal chimney starter instead of lighter fluid. If you have never used a charcoal chimney starter, it will change the way you grill. Lighter fluid is the worst! It overwhelms the food with a chemical taste. The charcoal starter uses NO lighter fluid. It uses newspaper to light the coals. No funky taste is added to the food. Here is a great post, with video, on how to use a charcoal starter: https://www.plainchicken.com/2014/05/grilling-101-how-to-use-charcoal-starter.html
How Long to Cook Ribeye Steaks?
The cook time on your steak will depend on how thick and what temperature you like. For a 1.25 to 1.5-inch thick ribeye, cook the steak for 4 to 5 minutes and then flip. Continue cooking until it reaches your desired internal temperatures – approximately 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, and 8 to 10 for medium-well. Keep in mind that all grills are different. Use a meat thermometer to check the steak for your desired temperature.
Rare – 120ºF – Cool Red Center
Medium Rare – 130ºF – Warm Red Center
Medium – 140ºF – Pink Center
Medium Well – 150ºF – Slightly Pink Center
Well Done – 160ºF – No Pink, Cooked Through
What to Serve with Peppered Ribeyes
These Peppered Ribeyes were SO good. Seriously better than any steak you get in a restaurant!! We served these steaks with some potatoes and a salad. Here are a few of our favorite side dishes from the blog that go great with Peppered Ribeye Steaks:
Grilled Peppered Ribeyes – better than any restaurant! Ribeye steaks rubbed in olive oil and seasoned with black pepper, red pepper, lemon pepper, salt, thyme, garlic powder, and parsley. So simple and SO delicious! You will never make another steak recipe! #ribeye #steak #grill #grilling #grilledsteak
1 Tbsp ground pepper
1-½ tsp lemon pepper
1-½ tsp ground red pepper
1 Tbsp dried thyme
1-½ tsp salt
4-½ tsp garlic powder
1-½ tsp dried parsley
2 Tbsp olive oil
2 (1.5-inch thick) boneless ribeye steaks
Rub olive oil over steaks and sprinkle with seasoning mixture. Cover and refrigerate for 1 hour.
Remove steaks from refrigerator 20 minutes before cooking.
Prepare grill. Place steaks on the grill and cook until reached the desired temperature, 8 to 10 minutes for medium-rare.
Store any leftover seasoning in an air-tight container.