Ingredients

• A dry meat rub or dry herb blend is essential for seasoning your ribeye steaks. If available, herbs de Provence is recommended, as it will enhance the flavor of the steak. Herbs de Provence is a popular mixture of herbs including rosemary, bay, sage, marjoram, thyme, oregano, basil and summer savory. As a general rule, use about 1 teaspoon of dry meat rub or herb blend per steak. Black pepper, salt, parsley, aluminum foil, a cutting board and a serving platter are also necessary.
  
  

Preparation

• Massage the meat rub into both sides of each ribeye steak. Sprinkle a generous amount of black pepper over the top, and allow them to stand at room temperature for one hour. Preheat the broiler, and set the broiler pan about 5 inches away from the heat source.
  
  Place each of the ribeye steaks onto the broiler pan and cook for 5 to 10 minutes. Flip the steaks halfway through the cooking time to ensure even cooking. A 5-minute cooking time will yield medium-rare steaks, while 10 minutes results in well-done.
  
  Remove the ribeye steaks from the broiler and place on a cutting board. Form a tent over the steaks with aluminum foil, and let rest for 5 minutes. During this time, the juices will distribute themselves evenly throughout the steaks, and the internal temperature will rise by about 5 degrees.
  
  

Serving

• Remove the aluminum foil from the ribeye steaks and cut each one width-wise into thin slices. Arrange the slices on a large serving platter and sprinkle with freshly chopped parsley. Serve immediately while hot.
  
  Many different side dishes complement the flavor and texture of ribeye steaks. Most potato side dishes, such as scalloped potatoes or garlic mashed potatoes, go well with all steaks. Popular vegetables include roasted asparagus, steamed broccoli or sautéed squash. Rice pilaf is another commonly used side. For a multiple course meal, first serve a light salad with Italian dressing.