This Texas style dry rub and detailed cooking instructions help you expertly cook a Texas seasoned rib eye steak. Low carb, gluten-free, dairy-free & Paleo.
Print

Seasoned Texas Rib Eye Steak

This Texas style dry rub and detailed cooking instructions help you expertly cook a Texas seasoned rib eye steak. The seasoning is Low carb, gluten-free, dairy-free & Paleo.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author lowcarbmaven.com

Ingredients

Texas Rib Eye Steak Seasoning

  • 1 tablespoon granulated garlic
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon thyme
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon oil
  • more salt and pepper

Instructions

  • Look at the picture again. With a sharp knife, remove about two inches of meat from the bone, forming a little handle. Scrape the bone a bit to get the meat off from both sides. Why? It looks cool and there isn't really any meat worth eating there anyway.
  • Combine the seasoning and stir well. Apply a thick layer of seasoning to all surfaces of the rib eye, rubbing it in well. Fork it in. There will be seasoning left over for next time.
  • Refrigerate the seasoned rib eye until you are ready to cook it. I like to have mine marinate two days for maximum flavor.
  • Remove the rib eye an hour before you plan to cook it. Pre-heat and clean the grill. Rub 1 tablespoon of oil on all surfaces of the steak and season with salt and pepper. Oil the grill grate and wait for the grill to come back up to temperature.
  • Put the seasoned rib eye on the grill over direct heat, and cook covered for 1 1/2 - 2 minutes. Uncover, turn the meat 45 degrees and cook uncovered for 7 more minutes. Flip the steak over to a new, hot part of the grill and cook covered for 1 1/2 minutes. Uncover and cook for 7 minutes more. Check the temperature with an instant read thermometer.
  • If the temperature has not reached what you want, flip the steak and cook uncovered, 1-2 more minutes per side.
  • Remove the rib eye 5 degrees under your desired doneness as it will continue to cook a bit after it has been removed from the grill.
  • Let the steak rest for at least 10 minutes before slicing.

Notes

How Do You Like Your Steak?
rare: 140 degrees
medium: 160 degrees
well: 170 degrees