Peppercorn Parmesan Grilled Ribeye
There's something timeless about a perfectly grilled ribeye—the sear, the crust, the way the fat renders into pure flavor. At Cousin Tony's, we believe the right seasoning transforms a great steak into an unforgettable one.
Our Peppercorn Parmesan seasoning is built for this moment. It combines bold cracked peppercorn, aged Parmesan, garlic, and a touch of sea salt to create a crust that's savory, complex, and utterly craveable. No filler. No pretense. Just premium flavor that lets the ribeye shine.
Why Ribeye Deserves Premium Seasoning
Ribeye is the workhorse of the grill. Its marbling means it's forgiving, flavorful, and built to handle bold seasoning. The fat carries flavor, and when you layer in quality spices, you're not masking the meat—you're amplifying it. That's where Peppercorn Parmesan comes in.
The cracked pepper adds bite and complexity. The Parmesan brings umami depth and a subtle nuttiness. Together, they create a seasoning profile that complements the ribeye's natural richness without overwhelming it.
How to Season and Grill
Start with a room-temperature ribeye—this ensures even cooking from edge to center. Pat it dry with paper towels; moisture is the enemy of a good crust.
Generously coat both sides with Cousin Tony's Peppercorn Parmesan. Don't be shy. The seasoning should be visible and substantial. Let it sit for 10–15 minutes so the flavors begin to bond with the meat.
Heat your grill to high heat. Once it's screaming hot, place the ribeye directly over the flame. Don't move it. Let it sit for 4–5 minutes per side for a medium-rare finish, depending on thickness. You're building that crust—that's where the magic happens.
Once it's done, let it rest for 5 minutes. This allows the juices to redistribute and keeps every bite tender and juicy.
The Finishing Touch
A light dusting of fresh Peppercorn Parmesan right after plating adds a final layer of flavor and visual appeal. Pair it with a simple side—grilled vegetables, a baked potato, or a crisp salad—and let the ribeye be the star.
That's the Cousin Tony's way: premium ingredients, straightforward technique, and respect for the craft. Your next grilled ribeye is waiting.
Peppercorn Parmesan Grilled Ribeye
A bold peppercorn parmesan dry rub transforms a ribeye into something truly special on the grill. Cousin Tony's mix gives you a savory crust with minimal effort and maximum flavor.
- Author
- Cousin Tony's
- Prep Time
- 10 minutes
- Cook Time
- 12 minutes
- Servings
- 2 servings
- Category
- Dinner
- Cuisine
- American
Ingredients
- 2 ribeye steaks (about 1 inch thick)
- 1 tbsp olive oil
- 1 packet Cousin Tony's ™ Peppercorn Parmesan Dip and Cheeseball Mix
- Fresh rosemary sprigs
- Flaky sea salt
Directions
- Preheat grill to high heat (about 450°F)
- Pat ribeyes dry with paper towels and drizzle with olive oil
- Press Cousin Tony's Peppercorn Parmesan mix firmly onto both sides of each steak to coat evenly
- Let steaks sit at room temperature for 10 minutes
- Place steaks on the hot grill and cook 4 to 5 minutes per side for medium-rare (135°F internal)
- Avoid moving the steaks while cooking to develop a good crust
- Transfer steaks to a plate and tent loosely with foil
- Rest for 5 minutes before serving
- Garnish with fresh rosemary and a pinch of flaky sea salt