Meat lovers, rejoice. A mix of simple seasonings makes this ribeye steak stellar.
- 4 boneless ribeye steaks (10 ounces each)
- Kosher salt
- 1 tablespoon fresh cracked black pepper
- 2 tablespoons garlic powder
- 2 tablespoons smoked paprika
Preheat the grill on high. Pull the steaks from the refrigerator and allow them to come to room temperature, about 20-30 minutes. Room temperature steaks will cook quickly and evenly.
Generously salt the steaks on both sides.
On a plate combine the pepper, garlic powder and paprika. Press one side of the steak into the pepper mixture.
Place steak onto hot grill, seasoned side down first. Cook for approximately 2-3 minutes per side or until desired doneness is achieved. Remove from grill.
Cover cooked steaks with foil and allow them to rest for approximately 10-12 minutes before slicing.