Grilled Ribeye Steak Recipe with Kalmes Seasoning

This grilled ribeye steak recipe keeps the ingredient list simple: ribeye steaks, Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, and an optional butter finish. Let the beef's rich flavor lead, and use the seasoning according to its package directions rather than relying on a fixed overnight tenderizing time.

A hot grill helps develop a browned exterior, while a cooler cooking zone gives you control as the steaks finish. Use a food thermometer to check the center instead of judging doneness by grill marks or minutes alone.

Ingredients

• 2 ribeye steaks, about 1–1½ inches thick
• Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, in the amount directed on the package
• 2 tablespoons butter, optional, for serving
• Neutral cooking oil, for lightly oiling the grill grates using a grill-safe method

Makes 2 servings. Allow about 10 minutes for preparation, plus the seasoning time directed on the label. Grilling time varies with steak thickness, starting temperature, and grill performance.

How to Grill Ribeye Steak

1. Prepare and Season the Steaks

Pat the steaks dry with paper towels. Apply Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer evenly to both sides, following the package directions for amount and timing. Do not assume that a generous coating or a 24-hour rest will give a better result. Keep the meat covered and refrigerated during any waiting period before cooking.

2. Prepare a Two-Zone Grill

Set up a hot area for searing and a cooler area for finishing. Clean the grates and lightly oil them using a grill-safe method. Keep a clean plate and utensils ready for the cooked steaks.

3. Sear, Then Finish as Needed

Place the steaks over the hot zone and turn with tongs as needed to brown both sides. If the exterior is browning faster than the center cooks, move the steaks to the cooler zone to finish. Watch for flare-ups and move the meat away from flames.

Begin checking the internal temperature early with a food thermometer inserted into the thickest part, avoiding bone and large pockets of fat. Cook whole-cut beef steaks to at least 145°F, then rest for at least 3 minutes before serving. Follow any additional package instructions, including those for mechanically tenderized beef. Cooking time is a guide, not a guarantee of doneness.

4. Rest and Serve

Transfer the steaks to a clean plate. Add a tablespoon of butter to each steak if desired and rest for 5–10 minutes before slicing. Serve with roasted potatoes, grilled vegetables, or a crisp salad.

Tips for Better Grilled Ribeye

• Follow the seasoning label. A blend containing tenderizer should not be treated as an unlimited overnight marinade.
• Use two heat zones. Move the steaks away from direct heat when the exterior is browned but the center needs more time.
• Check both steaks. Even similar-looking cuts can finish at different times.
• Avoid extra salt at the start. Check the seasoning ingredients before adding additional salt.
• Keep raw and cooked utensils separate. Use a clean plate for serving.

Frequently Asked Questions

Do I need to season ribeye 24 hours ahead?

No fixed 24-hour rest is required by this recipe. Follow the Kalmes Famous package directions for tenderizer amount and timing, and refrigerate the meat during any waiting period.

How long should I grill a ribeye?

It depends on thickness, whether the steak is bone-in, and your grill's heat. Use a thermometer rather than a fixed minutes-per-side chart. This recipe uses at least 145°F followed by a minimum 3-minute rest for whole-cut beef steaks.

Can I use this approach for New York strip?

Yes. The same label-directed seasoning and two-zone grilling approach can be used for strip steaks, but cooking time will vary with the cut and thickness.

Does a ribeye need a separate meat tenderizer?

Kalmes Famous 2-in-1 combines seasoning and meat tenderizing in one product, so this recipe does not call for an additional tenderizer. Use the amount directed on its label.

Bring Kalmes Flavor to Steak Night

Kalmes Foods carries forward a five-generation family food tradition rooted in Kalmes Restaurant, founded in 1956 in St. Donatus, Iowa. Shop Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer for restaurant-proven flavor at your next cookout.