INGREDIENTS

2 ribeye steaks (bone-in or boneless, about 1.5 inches thick)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1 tsp black pepper
Robbie O’s Legendary Steak Sauce

INSTRUCTIONS

Prepare the Ribeye Marinade:
In a small bowl, combine olive oil, 1 tablespoon Robbie O’s Legendary Steak Sauce, smoked paprika, thyme, rosemary, salt, and pepper.

Marinate the Ribeye Steaks:
Rub both sides of The Robb – Eye (ribeye steaks) with the marinade.
Place the steaks in a plastic bag or a shallow dish, and pour remaining marinade over them.
Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes to 2 hours.

Grill the Ribeye Steaks:
Preheat your grill to high heat.
Brush the grill grates lightly with oil to prevent sticking.
Place the marinated ribeye steaks on the grill and sear for 2-3 minutes per side to get a good crust.
Reduce heat to medium-high and continue cooking for another 2-3 minutes per side for medium-rare
(or longer depending on your preferred doneness).
For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
For medium, aim for 140-145°F (60-63°C).
Remove from the grill and let them rest for 5 minutes.

Serve the Robb – Eye:
Slice the ribeye steaks and arrange them on a serving platter.
Drizzle generously with Robbie O’s Legendary Steak Sauce.
Serve with your favourite sides like roasted potatoes, grilled asparagus, or a classic Caesar salad.