Last Minute Rib-Eye Steaks


by: Peaches

This was a nice rub for steaks. I let the steak sit for about 15 minutes after I added the rub to let the flavor soak in a little bit. Made a great rib-eye with baked potato and salad.


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serves: 4-6

4 rib-eye steaks (about 12 ounces each and 1 inch thick)

Extra virgin olive oil


1 teaspoon granulated garlic

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon pure chile powder

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Last Minute Rib-Eye Steaks

Servings Per Recipe: 4

Amount per Serving

Calories: 937

  • Total Fat: 75.2 g
  •     Saturated Fat: 30.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 231.4 mg
  • Sodium: 788.8 mg
  • Total Carbs: 1 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 0 g
  • Protein: 59.8 g

how is this calculated?

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1.  To make the rub: In a small bowl, mix the rub ingredients.

2.  Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the steaks with the oil. Season the steaks with the rub, pressing the spices into the meat. Grill over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once [if flare-ups occur, move the steaks temporarily over Indirect High heat]. Let rest for 3 to 5 minutes. Serve warm.

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