Big Poppa’s Blackened Ribeye
Savor the bold flavors of Big Poppa’s Blackened Ribeye, a mouthwatering steak recipe that brings out the best in your grilling skills. Perfectly seasoned and grilled to perfection, this ribeye dish is complemented by a vibrant mix of grilled vegetables. Ideal for a weekend cookout or a special dinner, this recipe is sure to impress!
Big Poppa’s Blackened Ribeye
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Servings
2
Prep Time
25 minutes
Cook Time
30 minutes
Big Poppa’s Blackened Ribeye features a perfectly seasoned ribeye steak, blackened to perfection on the grill. Accompanied by a flavorful medley of grilled string beans, fresh corn, and mushrooms, this dish is elevated with Big Poppa’s signature seasonings. It’s a hearty and delicious meal that brings the taste of steakhouse dining right to your backyard.
Ingredients
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2 Ribeyes
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1 tbsp Paprika
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1 tbsp Sea Salt
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1 tbsp White Pepper
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1 tbsp Garlic Powder
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1 tbsp Onion Powder
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1/2 tsp Cayenne
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3/4 tbsp Oregano
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3/4 tbsp Black Pepper
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Big Poppa’s Cash Cow Seasoning
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Big Poppa’s Desert Gold Seasoning
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Big Poppa’s Jalleljuah Lime Seasoning
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String beans
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Fresh corn
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Champagne Citrus Vinegar
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Avocado Oil
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Mushrooms
Directions
In a bowl, mix together 1 tbsp paprika, 1 tbsp sea salt, 1 tbsp white pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tsp cayenne, 3/4 tbsp oregano, and 3/4 tbsp black pepper.
Rub the ribeyes with avocado oil and season generously with Big Poppa’s Cash Cow Seasoning and the prepared spice mix, ensuring all sides are covered.
Place the ribeyes in a ziplock bag, seal tightly, and refrigerate for 20 minutes to let the flavors infuse.
Preheat your grill to 400°F (204°C).
Roast the ribeyes on the top rack or over indirect heat for 20-25 minutes, aiming for an internal temperature between 110-120°F (43-49°C).
In a large ziplock bag, combine string beans, fresh corn kernels, champagne citrus vinegar, avocado oil, and season with Big Poppa’s Desert Gold Seasoning and Big Poppa’s Jalleljuah Lime Seasoning.
Preheat your griddle and lightly oil it.
Grill the ribeyes on one side of the griddle to your desired temperature, adding dabs of butter on top during the final moments of cooking.
Simultaneously, grill the mushrooms on the other side of the griddle until they release their moisture.
Grill the seasoned string beans and corn mix until tender.
Mix the grilled mushrooms with the string beans and corn, adding a touch of butter for extra flavor. Continue cooking until all vegetables are fully cooked.
Remove everything from the griddle, plate your ribeyes with the vegetable medley, and enjoy!
