- 4 beef ribeye steaks (each steak is supposed to be 1 ½-inches thick but our boneless steaks weren’t that thick)
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons dried ground oregano
- 2 teaspoons dried ground thyme
- 1 ½ teaspoons pepper (we used freshly ground black pepper)
- 1 teaspoon salt (we used kosher salt)
- 1 teaspoon lemon-pepper seasoning (we used McCormick Perfect Pinch)
- 1 teaspoon cayenne pepper*
- 1 teaspoon ground red pepper*
- Brush the steaks lightly with the oil. In a small mixing bowl, stir together all the seasonings. Sprinkle the seasoning over both sides of the steaks, pressing the seasoning into the meat (we used all of the seasoning mixture). Cover the steaks and let them sit in the fridge for an hour.
- Grill the steaks over medium heat, covered (or you can broil them 4 inches from the heat) for 7 to 8 minutes on each side** or until the meat reaches your desired level of doneness (145 degrees for medium-rare, 160 for medium and well done at 170 degrees).
- Let the steak sit for five minutes before cutting into it.
*Cayenne and ground red pepper are the same thing but we still used 2 teaspoons of it.
** Since our steaks weren’t as thick, we were able to get them cooked to medium-rare cooking them for just 3-4 minutes per side.
Recipe source unknown.
We weren’t paid in any form to promote Mccormick.
Take care everybody !