Make No Mis-Steak, Grilled Rib-Eye Is an Ultimate Father’s Day Dinner

This recipe takes the well-marbled rib-eye and enhances it with a spicy rub full of kicked up flavor. Adventurous dads will love this chili-rubbed steak!

Rib-Eye Steak with Chili Powder-Cayenne Rub

Serves 4


4 (1-inch-thick)
bone-in or boneless rib-eye steaks
1 teaspoon
1 tablespoon
ground black pepper
1 teaspoon
chili powder
1 teaspoon
cayenne pepper


Prepare grill for high heat. While grill is heating, set steaks on a plate. Pat steaks dry with paper towels. Make the rub by placing the salt, black pepper, chili powder, and cayenne pepper in a bowl; stir to combine. Note: You can adjust the measurements of the spices to your liking. Season steaks all over with the rub.

Place steaks on the hot grill and cook for 2-3 minutes. Rotate the steaks 45 degrees (for those classic grill marks) and cook for 2-3 minutes more. Turn steaks over and cook for 2-3 minutes. Rotate the steaks 45 degrees and cook for 2-3 minutes more. Note: The thickness of the steaks and the desired degree of doneness you seek will determine how long you cook the steaks. These cooking times are for medium-rare. For medium-rare, the internal temperature should be 125-128 degrees F. on an instant-read thermometer. Remove steaks from the grill and let rest 5 to 8 minutes before serving.