Grilled Cowboy Steaks

Name: Grilled Cowboy Steaks
Total time: 5 min
Yield: 4
Cuisine: American
Ingredients: Ribeye Steak; sweet paprika; dried thyme leaves; garlic powder; onion powder; salt; pepper

You'll love this Beef Ribeye Steaks recipe with a rub that tastes like you're eating on the open range. Try this recipe with other steaks on the grill as well.

Cook Time: 5 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

2 beef Ribeye Steaks (about 1 pound)

Rub:

2 teaspoons sweet paprika
1-1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (optional)
1/2 teaspoon pepper

Preparation

Step 1

Combine Rub ingredients; press evenly onto beef Ribeye Steaks.

Cooking Tip: Top Sirloin, Top Loin (Strip) or Tenderloin Steaks, cut 1-inch thick; or 2 pounds beef Porterhouse or T-bone steaks, cut 1-inch thick may be used.
Step 2

Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Nutrition Information

270 Calories

0 %*

8.7g SAT FAT

0 %DV**

22g PROTEIN

0 %DV

2.8 mg IRON

0 %DV

5.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 270 Calories; 177.3 Calories from fat; 19.7g Total Fat (8.7 g Saturated Fat; 1.3 g Trans Fat; 1 g Polyunsaturated Fat; 9.4 g Monounsaturated Fat;) 72 mg Cholesterol; 50 mg Sodium; 2.1 g Total Carbohydrate; 0.8 g Dietary Fiber; 0.2 g Total Sugars; 22 g Protein; 0.2 g Added Sugars; 23.8 mg Calcium; 2.8 mg Iron; 281 mg Potassium; 6.3 mcg Vitamin D; 0.3 mg Riboflavin; 4.5 mg NE Niacin; 0.5 mg Vitamin B₆; 1.9 mcg Vitamin B₁₂; 146 mg Phosphorus; 5.4 mg Zinc; 27 mcg Selenium; 45.2 mg Choline.

This recipe is an excellent source of Protein, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Phosphorus.

Ribeye Steak: This steak is rich, juicy and full-flavored with generous marbling throughout. Due to the exceptional taste and tenderness ribeye steaks are great in nearly any dish.
Thyme: An aromatic herb with tiny leaves and a subtle earthy, minty flavor. It is commonly used in French and American cooking. Can be used fresh or dried.
Garlic Powder: Your favorite seasoning, just dehydrated and finely ground. It’s a concentrated version of raw garlic, making it easy to add to any dish.
Kosher Salt: A course grained salt favored by chefs for its clean taste. Named for its role in the koshering process of meats.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.