Grilled Rib Eyes

Michael Symon
Servings: 6
15 to 30 min
Part 1 of 2

Michael?s recipe is a perfect party dish for your next backyard cookout!

  • Ingredients
  • step-by-step directions
Grilled Rib Eyes
  • 4 tablespoons Kosher Salt
  • 1 tablespoon Granulated Sugar
  • 1 tablespoon Toasted and Ground Coriander
  • 4 Beef Rib-Eye Steaks, 1 pound each (preferably Dry-Aged USDA Prime)
  • Olive Oil
  • Crushed Red Pepper Flakes (to taste)
  • Combine the salt, sugar and coriander.
  • Rub into the Steaks.
  • Heat a charcoal or gas grill to medium-high. Drizzle Steaks with Olive Oil.
  • Grill the Steaks to the desired doneness, 3 to 5 minutes per side for medium-rare. Remove from the grill and let rest, uncovered, for 10 minutes.
  • If desired, drizzle cutting surface with Olive Oil, additional Coriander, Salt, and Crushed Red Pepper Flakes.
  • Slice Steaks before serving warm.
  • Helpful Tips:
    1. Planning ahead and seasoning overnight makes the steak even more juicy and delicious the next day.
    2. Bone-in rib eye translates to more flavors in the meat from the inner muscular fat.
    3. 1 part sugar in the kosher salt rub gives the steak a nice crust.
    4. If the steak flames up once you open it on the grill the simple way to stop that is by just closing the grill top.
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