Grilled Texas-Style Ribeye with Smoky Mesquite Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A robust ribeye steak infused with a smoky mesquite spice blend, grilled to juicy perfection with a charred crust. This american-inspired beef ready in about 22 minutes pairs (10 oz each) ribeye steak, mesquite seasoning, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 American cuisine 650 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat your grill to high heat, about 450°F. Pat dry 2 ribeye steaks (10 oz each) with paper towels.
  2. Step 2: In a small bowl, mix 2 tbsp mesquite seasoning, 1 tsp kosher salt, and 1 tsp black pepper. Rub this mixture evenly on both sides of each ribeye.
  3. Step 3: Drizzle 1 tbsp olive oil over the steaks and rub it in to help the seasoning adhere.
  4. Step 4: Place the steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, flipping once to develop a good crust.
  5. Step 5: Remove the steaks and let rest for 5 minutes before slicing to allow juices to redistribute.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Grilled Texas-Style Ribeye with Smoky Mesquite Rub take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Texas-Style Ribeye with Smoky Mesquite Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (10 oz each) ribeye steak from drying out.

Can I substitute ingredients in Grilled Texas-Style Ribeye with Smoky Mesquite Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Texas-Style Ribeye with Smoky Mesquite Rub for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Texas-Style Ribeye with Smoky Mesquite Rub?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes