In this recipe, a homemade dry rub full of zesty spices does wonders to flavor the ribeye steaks. The rub is easy to prepare and is lower in sodium than most purchased rubs. It works well on pork, too!
Nutrition per serving may change if servings are adjusted.
Peppered Ribeye Steaks
4 10- to 12-ounce beef ribeye steaks, cut 1-inch thick
1 tablespoon olive oil
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons dried thyme, crushed
2 teaspoons dried oregano, crushed
1½ teaspoons lemon-pepper seasoning
1 teaspoon salt
½ to 1 teaspoon ground black pepper
½ to 1 teaspoon cayenne pepper
Grilled Sweet Peppers
4 yellow, red and/or orange sweet peppers
4 teaspoons olive oil
2 tablespoons snipped fresh basil
2 tablespoons balsamic vinegar
Prepare steaks: Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme oregano, lemon-pepper seasoning, salt, black pepper and cayenne pepper. Sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.
Meanwhile, seed and quarter sweet peppers. Brush peppers with olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add basil and balsamic vinegar; toss well. Set aside (see Tip).
Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness (145°F) or 14 to 18 minutes for medium doneness (160°F).) Cut steaks into serving-size pieces. Serve with peppers.
Tip: Peppers can be served immediately or at room temperature.