Grilled Ribeye Steak With Four-Pepper Rub
Grilled Ribeye Steak With Four-Pepper Rub

Prep Time:  10 Minutes  |  Cook Time:  Up to 30 Minutes  |  Servings:  6
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  • 2 Open Prairie ® Natural* Angus beef ribeye steaks, cut 1 1/2 inches thick (about 2 1/4 pounds each)
  • 4 teaspoons mixed peppercorn blend (black, white, pink and green)
  • Salt


  1. Prepare a high fire (500ºF to 550ºF) in grill for direct and indirect cooking.  For a charcoal grill, bank the coals on one side of the grill, leaving the other side empty. For a gas grill, preheat the grill on high, and turn off half of the burners to leave a cooler area. 


  1. Coarsely crush the peppercorns in a mortar or under a small heavy saucepan on a chopping board. Press evenly onto Open Prairie Angus beef ribeye steaks.  


  1. Place steaks over direct (hottest) area of grill and cover grill.  Cook, turning once, until seared and browned, 8 minutes total. Move to the indirect (cooler) area of grill and continue cooking, with the lid closed, and without turning, 15 to 20 minutes for medium-rare. 


  1. Transfer steaks to chopping board and let stand for 3 to 5 minutes.  Carve steak off bone. Cut across the grain into slices, season with salt, if desired, and serve.


Serving Suggestion: Enjoy this steak with a mixture of grilled vegetables, such as zucchini, yellow squash and miniature sweet peppers.


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