Take your “meat-and-potato” meals to the next level with a plate of perfectly seasoned ribeye steak, grilled to perfection and great for any night of the week.
2 to 4 Chairman’s Reserve® beef ribeye steaks, cut 1 1/2 inches thick
1 to 2 tablespoons minced garlic
1 to 2 tablespoons chopped fresh oregano
or 1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Combine rub ingredients; press evenly onto steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 16 to 20 minutes (15 to 19 minutes over medium heat on preheated gas grill) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Remove steaks when internal temperature reaches 135°F for medium-rare; 150°F for medium doneness. Tent loosely with aluminum foil. Let stand 5 minutes. Temperature will continue to rise to reach 145°F for medium-rare; 160°F for medium doneness.
4. Carve steak into thick slices.
Serving suggestions: saucy roasted potatoes with peas and a mixed greens salad