Lemon-Pepper Grilled Rib-Eyes
FOR THE LEMON-PEPPER SEASONING:
3 tbsp. freshly cracked black pepper
2 tbsp. kosher salt
2 tbsp. grated lemon zest, dried for 1 hour
2 tsp. garlic powder
2 tsp. mustard powder
2 tsp. onion powder
1 tsp. sugar
FOR THE STEAKS:
8 boneless rib-eye steaks (about 1 inch thick)
Kosher salt, to taste
1 stick salted butter, melted
For the lemon-pepper seasoning: Stir together the pepper, salt, lemon zest, garlic powder, mustard powder, onion powder and sugar in a small bowl.
For the steaks: Preheat a grill to medium high. Season the steaks lightly with salt and rub the lemon-pepper seasoning on both sides. Brush the steaks liberally with the melted butter
Grill the steaks 1 minute 45 seconds, then rotate the steaks 90 degrees.
Cook 2 minutes, then go ahead and flip the steak over to the other side.
After 1 minute 45 seconds on the second side, rotate 90 degrees and finish cooking for 2 minutes, or until the steaks reach 115˚ to 120˚ on an instant-read thermometer. Allow the steak to rest 5 minutes before serving, it will continue to cook slightly after you’ve removed it from the grill. This is medium rare
Remember, you can always throw a steak back on the grill if it’s too red for your taste but you can’t undo it if it’s overcooked!