Winter Grilled Rib Eye
Ignite your winter grill session with this bold and flavorful Winter Grilled Rib Eye recipe, featuring tender, juicy ribeye steaks infused with a warming spice rub that perfectly complements the season. A blend of paprika, garlic powder, ground thyme, and a surprising hint of cinnamon creates an aromatic crust that enhances the natural richness of the steak. Grilled to perfection and finished with melted butter and fragrant rosemary sprigs, this dish delivers a steakhouse-quality experience in your own backyard. Whether you're braving the cold outdoors or using a grill pan indoors, this quick and easy recipe—ready in under 30 minutes—makes for a show-stopping dinner that pairs beautifully with hearty winter sides like roasted root vegetables or creamy mashed potatoes. Perfect for steak lovers looking to elevate their winter menu!
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Recipe Information
Ingredients
- 2 pieces (around 12 oz each) Ribeye steak
- 2 tablespoons Olive oil
- 1 teaspoon Coarse sea salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Garlic powder
- 0.5 teaspoons Ground thyme
- 2 tablespoons Butter
- 2 sprigs Fresh rosemary
Instructions
Remove the ribeye steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
In a small bowl, mix the sea salt, black pepper, paprika, ground cinnamon, garlic powder, and ground thyme to create the winter-inspired spice rub.
Pat the steaks dry using paper towels and rub olive oil all over each side of the steaks.
Generously season both sides of the steaks with the prepared spice rub, pressing it gently to adhere to the meat.
Preheat your grill or grill pan over medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the cooking time based on your preferred level of doneness. Use a meat thermometer if desired: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
In the last minute of cooking, add a tablespoon of butter on top of each steak and a sprig of rosemary. Let the butter melt and infuse the steaks with flavor.
Remove the steaks from the grill and transfer them to a cutting board. Tent loosely with aluminum foil and let rest for 5 minutes to allow the juices to redistribute.
Slice the steaks against the grain (or serve whole) and garnish with the grilled rosemary sprigs for an aromatic touch. Serve immediately with your favorite winter sides.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 28.9 g | 145% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
