Winter Grilled Rib Eye

• 20 ounces rib eye steaks, 3/4 to 1 inch thickness
• 1 teaspoon Cavenders All Purpose Greek Seasoning
• 2 tablespoons olive oil

1. Purchase 2 fresh ribeye steaks approximately 10 ounces each, remove from package and pat dry. If you use frozen, thaw them completely and pat dry before the next step.
2. Dredge dry steaks in the Cavender's seasoning, working it into the meat with your fingers. You can use more or less Cavender's as you prefer. This seasoning contains a lot of salt so you don't want to over do it.
3. Next dredge them in the olive oil until well oiled on both sides and edges. Using more or less oil as preferred.
4. Let them rest on the counter about 45 minutes.
5. Preheat the electric grill until it reaches 425 degrees.
6. Lay the steaks on the 425 degree grill, close the lid, set the timer for 6 minutes.
7. After 6 minutes at 425 degrees they should be medium to medium well done depending on thickness. Cook longer (2 or 3 minutes) if you like them well done or if they are very thick.

eye steaks, cavenders, olive oil

Taken from www.food.com/recipe/winter-grilled-rib-eye-336099 (may not work)