Cracked Pepper Ribeye

with Backyard Marinade

  • Serving Size: 4
  • Difficulty

Essential Tools

Instant-read thermometer


1 boneless ribeye steak (about 1 1/2 pounds)
1 1/2 Tbsp Twist’d Q™ Insane Steak Cracked Pepper Seasoning
Vegetable oil (for grill)


  1. In a zipper bag large enough to fit the steak, combine soy, Worcestershire, olive oil, and lime juice. Add the steak to the backyard marinade and allow to sit for 30 minutes.
  2. Remove steak from bag and shake excess marinade off. Evenly sprinkle the steak with Cracked Pepper Seasoning.
  3. Preheat a gas or charcoal grill to medium high heat.
  4. Oil a clean kitchen towel with vegetable oil and use tongs to coat the hot grill grate with oil.
  5. Place steak on grill and cook uncovered for about 10 minutes or until an instant read thermometer inserted into the steak reaches 125°F, turning the steak once about half way through the cook.
  6. Transfer the steak to a cutting board; loosely covering with aluminum foil and allow to rest for 10 minutes to allow the juices to redistribute before slicing.


  • Let the steak stand at room temperature for 1 hour to take the chill off before grilling for more even cooking.
  • Resist the urge to move the steaks too soon after placing them on the grill. They will naturally release from the hot grate after a few minutes.
  • To create crosshatch marks, rotate the steak 1/4 turn halfway through the grilling time on each side of the steak.
  • If flareups occur during cooking, move the steak to a cooler part of the grill temporarily.
  • Allowing the cooked steak to stand before slicing helps retain its juices. The internal temperature will rise 5° to 10°F upon standing (also known as carryover cooking). To ensure the correct desired doneness, remove the steaks from the grill 5° to 10°F below the desired final internal temperature. Remove the steaks from the grill at the following temperatures: 135°F for medium, 140°F for medium-well, 150°F for well done.