Learn the secret to restaurant-quality ribeye steaks at home with our family recipe tenderizer and seasoning. This simple technique delivers tender, flavorful results every time.
Ingredients
- 2 ribeye steaks (1-1.5 inches thick)
- Kalmes 2-in-1 Seasoning & Tenderizer
- 2 tablespoons butter
- Fresh garlic (optional)
Instructions
Step 1: Season in Advance (24 Hours Before)
For best results, season your ribeyes a full 24 hours before grilling. Generously apply Kalmes 2-in-1 Seasoning & Tenderizer to both sides of each steak (about 1-2 teaspoons per pound). The natural enzymes in our blend will tenderize the meat while the spices infuse deep flavor.
Place seasoned steaks on a plate, cover loosely with plastic wrap, and refrigerate for 24 hours.
Step 2: Bring to Room Temperature
Remove steaks from refrigerator 30-45 minutes before grilling. This ensures even cooking throughout.
Step 3: Preheat Your Grill
Heat your grill to high heat (450-500°F). Clean and oil the grates to prevent sticking.
Step 4: Grill to Perfection
Place steaks on the hot grill. For 1-inch thick ribeyes:
- Rare: 4-5 minutes per side (125°F internal temp)
- Medium-rare: 5-6 minutes per side (135°F internal temp)
- Medium: 6-7 minutes per side (145°F internal temp)
Flip only once for best sear and grill marks.
Step 5: Rest and Serve
Remove steaks from grill and top each with a tablespoon of butter. Let rest for 5-10 minutes before serving. This allows juices to redistribute throughout the meat.
Pro Tips
- Don't skip the 24-hour seasoning time — it makes a huge difference in tenderness and flavor
- Use a meat thermometer for perfect doneness every time
- Let steaks rest after grilling — cutting too soon releases all the juices
- Works great on strip steaks, T-bones, and porterhouse too
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