Grilled Ribeye with Kinder's Organic Buttery Garlic Salt Steak Rub

How to Make Grilled Ribeye with Kinder's Organic Buttery Garlic Salt Steak Rub

1. 1

   Step 1: Bring to room temperature and season

   Remove the ribeyes from the refrigerator 30–40 minutes before grilling so they come to room temperature. Pat steaks dry with paper towels, brush both sides lightly with neutral oil, then season generously on both sides with Kinder's Organic Buttery Garlic Salt and a little freshly ground black pepper.

   For this step

   • 4 steaks (10 oz / 280 g each)Ribeye steaks
   • 2 tbspKinder's Organic Buttery Garlic Salt
   • 2 tbspNeutral oil (avocado or canola)
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Preheat and prepare the grill

   Preheat your gas or charcoal grill to high (about 450–500°F / 230–260°C) and clean the grates. Oil the grates lightly with a folded paper towel dipped in oil held with tongs to prevent sticking.
3. 3

   Step 3: Sear and cook to temperature

   Place steaks on the hottest part of the grill and sear 3–5 minutes per side (for a 1–1¼-inch steak) without moving to develop a crust. Use an instant-read thermometer: pull at 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Adjust time for steak thickness and desired doneness.
   
4. 4

   Step 4: Finish with butter and rest

   When steaks are within 5°F of desired temp, remove them to a clean board, top each with ½ tablespoon unsalted butter and a rosemary sprig so the butter melts into the meat. Tent loosely with foil and rest 5–10 minutes to redistribute juices—this also brings the steaks to final temperature.

   For this step

   • 2 tbspUnsalted butter
   • 4 sprigsFresh rosemary sprigs
   
5. 5

   Step 5: Slice and serve

   Slice ribeyes against the grain (if trimming or sharing) and spoon any resting juices over the meat. Serve immediately while warm—these steaks pair beautifully with grilled vegetables, a simple salad, or roasted potatoes.
   

1. Remove the ribeyes from the refrigerator 30–40 minutes before grilling so they come to room temperature. Pat steaks dry with paper towels, brush both sides lightly with neutral oil, then season generously on both sides with Kinder's Organic Buttery Garlic Salt and a little freshly ground black pepper.
2. Preheat your gas or charcoal grill to high (about 450–500°F / 230–260°C) and clean the grates. Oil the grates lightly with a folded paper towel dipped in oil held with tongs to prevent sticking.
3. Place steaks on the hottest part of the grill and sear 3–5 minutes per side (for a 1–1¼-inch steak) without moving to develop a crust. Use an instant-read thermometer: pull at 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Adjust time for steak thickness and desired doneness.
4. When steaks are within 5°F of desired temp, remove them to a clean board, top each with ½ tablespoon unsalted butter and a rosemary sprig so the butter melts into the meat. Tent loosely with foil and rest 5–10 minutes to redistribute juices—this also brings the steaks to final temperature.
5. Slice ribeyes against the grain (if trimming or sharing) and spoon any resting juices over the meat. Serve immediately while warm—these steaks pair beautifully with grilled vegetables, a simple salad, or roasted potatoes.