- 4 Ribeye steaks, at least an inch thick
- 2 tbsp Cannata’s Signature Rub
Preheat your grill to high heat.
Allow steaks to come to room temperature. Place the rib eye steaks on the hottest part of the grill. Watch carefully for flare ups due to fat dripping from steaks. If a flare-up occurs move steak from flame and then return once the flame dies down.Continue to grill with the lid open for about 4 – 6 minutes. Flip the steaks over onto the other side, still over the hottest part of the grill.Grill the rib eye steaks for an...[Click here to continue]