Steaks

If you want a steak that’s bold, juicy, and packed with that classic steakhouse

flavor, this easy recipe does the heavy lifting. It’s simple to mix, easy to prep ahead, and it soaks right into the steak while it rests in the fridge. After a quick

grill, you’ll get a savory, tender bite with plenty of flavor in every slice.

Ingredients

•  3 ribeye steaks (or your favorite cut of premium beef)

•  Cavender’s Greek Seasoning

•  Worcestershire sauce (optional)

  
  

Step-by-Step Instructions

1) Marinate the steaks

Place the ribeyes on sheet pan. Douse steaks with Worcestershire sauce on

both sides (remember this step is optional). Sprinkle all sides with Cavender’s

Greek Seasoning.

2) Bring steaks closer to room temp

About 20 to 30 minutes before grilling, pull the steaks from the refrigerator

and let them sit. This helps them cook more evenly, especially with thicker

ribeyes.

3) Preheat the grill

Preheat your grill to medium heat about 350 degrees. Clean the grates.

4) Grill the ribeyes

Place steaks on the grill and cook 7 to 8 minutes per side over medium heat.

For the best results, try not to constantly move them around. Let them sear

and do their thing!!!

*Optional internal temp guide (use if you want it dialed in):

•  Medium-rare: 130 to 135°F

•  Medium: 140 to 145°F

•  Medium-well: 150 to 155°F

5) Rest, then slice

Once the steaks come off the grill, let them rest for 5 to 10 minutes. This

keeps the juices in the steak instead of on the cutting board.

Slice against the grain and serve hot.

Serving Ideas

• Add a simple baked potato and a salad for an easy steak dinner

• Top with sautéed mushrooms and onions

• Finish with a tiny sprinkle of Cavender’s Greek Seasoning right before

  serving for an extra pop of flavor