Description
Grilled Delmonico Ribeye Steaks with Tex-Mex Rub. 1-inch thick Ribeye steaks with a spicy dry rub - my favorite cut of steak and a quick dinner.
Ingredients
Scale
- 3 (1-inch thick) bone in ribeye Delmonico steaks, about 16-ounces each
Tex-Mex Rub
- 3 teaspoons kosher salt
- 3 teaspoons ancho chile powder
- 1 ½ teaspoons fresh ground black pepper
- ¾ teaspoon garlic powder
Instructions
- Spice rub the steaks: One to four hours before cooking, mix the Tex-Mex Rub ingredients in a small bowl. Sprinkle evenly over the steaks, put the steaks on a platter, and rest in the refrigerator until it is time to cook. (If you don’t have time to pre-season the steaks, sprinkle them with the rub right before putting them on the grill.)
- Set the grill for direct high heat (450°F or higher): Set your grill up for direct high heat.
Gas Grill: On my Weber Summit, I turn all the burners to high and let the grill preheat for 15 minutes. Then I brush the grates clean with my grill brush and turn off any burners I won’t need. (For these size steaks I left 3 burners on).
Charcoal Grill: On my Weber kettle, I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, and then pour it over half the grill grate, giving me a layer of coals about two coals deep. Then put the grate on the grill and brush it clean. - Grill the steaks in a 3-3-3 pattern: Set the steaks over direct high heat, with the steaks pointing towards 10 o’clock on the grill. (If you are using a gas grill, keep the lid closed as much as possible.) Grill for 3 minutes, or until they have dark browned grill marks on the bottom. Flip the steaks, keeping them pointed towards 10 o’clock, and grill for another 3 minutes, or until they have dark brown grill marks on the bottom. Flip and rotate the steaks so they are pointing towards 2 o’clock, and grill for another 3 minutes. At this point, they should be 125°F measured in the thickest point (which is medium-rare after carry over cooking). If you want them cooked more, flip the steaks again, keep them pointing towards 2 o’clock, and cook for another minute for medium (135°F internal) to 3 minutes for medium-well (145° internal, or as I call it, the point of no return.)
- Rest the steaks and serve: Let the steaks rest for ten minutes, serve, and enjoy!
- Prep Time: 1 hour
- Cook Time: 9 minutes
- Category: Grilling
- Cuisine: American