Seasoning Ribeye for the Grill
Ribeye already has rich flavor and marbling. A dry surface, even seasoning, and careful cooking do more for it than a long marinade. This guide uses Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer to add savory flavor with a built-in papain tenderizer.
Ingredients (2 servings)
- 2 ribeye steaks, about 1–1½ inches thick
- Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, following package guidance
- A little cooking oil, if needed for the grill
- Optional: garlic or fresh herbs for serving
How Long Should Ribeye Rest After Seasoning?
Pat the steaks dry and season both sides evenly. About 15–30 minutes is a practical starting point. Follow the package directions for amount and timing. Papain acts where it contacts the meat; a longer rest does not guarantee that it penetrates a thick steak or improves texture. Overuse or excessive contact time can soften the surface too much. If preparing steaks ahead, cover and refrigerate them.
Grill the Ribeye
- Preheat: Heat and clean the grill grates. Set up a cooler area so you can move the steaks if the outside browns too quickly.
- Grill: Place the steaks on the hot side and turn as needed for even browning. Cooking time varies with thickness and grill heat.
- Check doneness: Insert an instant-read thermometer into the thickest part, away from bone or fat. Cook to your preferred doneness and follow safe-handling guidance for the meat you use.
- Rest: Move the steaks to a clean board and rest briefly before slicing.
Why This Approach Works
Drying the surface helps browning, and measuring doneness prevents guesswork. Kalmes Famous 2-in-1 adds seasoning in one step while papain acts at the surface. For a different cooking method, try our pan-seared ribeye recipe.
Explore the Kalmes Famous 2-in-1 5.5 oz Retail Bottle for your next steak night.
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