Grilled Ribeye Steak
This Grilled Ribeye Steak recipe transforms a premium cut of beef into a restaurant-quality meal with minimal ingredients and straightforward technique. The high-heat grilling method creates an incredible charred crust while keeping the interior perfectly juicy and tender, delivering steakhouse-quality results without the hefty price tag.
Equipment
- Gas or charcoal grill
- Long-handled tongs
- Instant-read meat thermometer
- Cast iron skillet optional, for butter basting
- Cutting board
- Sharp knife
- Paper towels
Ingredients
- 2 ribeye steaks 1 to 1.5 inches thick, about 12-16 oz each
- 2 tablespoons high-heat cooking oil avocado or grapeseed oil
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter optional, for butter basting
- 3 cloves garlic optional, smashed
- 2 sprigs fresh rosemary or thyme optional
Instructions
- Remove steaks from refrigerator 30-45 minutes before grilling and pat both sides completely dry with paper towels. Trim excess fat if desired, leaving most of the fat cap intact for flavor.
- Brush both sides of each steak lightly with oil, then season liberally with kosher salt and black pepper. Gently press seasonings into the meat and let rest while preheating the grill.
- Clean grill grates thoroughly and preheat to high heat (450-500°F for gas, or until coals are white-hot for charcoal). Oil the grates using a paper towel dipped in oil and held with tongs.
- Place steaks on the hottest part of the grill at a 45-degree angle to the grates. Close the lid and sear undisturbed for 4-5 minutes without moving or flipping.
- Rotate steaks 90 degrees without flipping to create diamond grill marks. Continue cooking for another 2-3 minutes until the first side has a deep brown crust.
- Flip steaks using tongs and position at a 45-degree angle again. Close lid and cook 4-5 minutes undisturbed, rotating 90 degrees after 4 minutes for diamond marks on the second side.
- Insert an instant-read thermometer into the thickest part of the steak. Remove at 120-125°F for rare, 130-135°F for medium-rare, 135-145°F for medium, or 145-155°F for medium-well.
- Optional: Place a cast iron skillet on the grill with butter, smashed garlic, and fresh herbs. Once butter foams, tilt skillet and spoon the mixture repeatedly over steaks for 1-2 minutes.
- Transfer steaks to a clean cutting board and tent loosely with aluminum foil. Let rest for 5-10 minutes to allow juices to redistribute throughout the meat.
- Slice steaks against the grain into 1/2-inch thick slices. Arrange on a platter, drizzle with accumulated juices, and top with a pat of butter if desired. Serve immediately.
Notes
- Start with room temperature steaks: Cold steaks straight from the fridge cook unevenly, resulting in a gray band of overcooked meat around the edges.
- Dry the surface thoroughly: Moisture is the enemy of a good sear; pat steaks completely dry before seasoning.
- Don't flip too early: Wait until the steak releases naturally from the grill grates before attempting to flip.
- Use a thermometer: Visual cues can be deceiving, especially with thick steaks; a thermometer ensures perfect doneness every time.
- Choose the right thickness: Steaks between 1 and 1.5 inches thick are ideal for grilling; thinner steaks overcook too quickly.
- Let it rest: Resting allows the juices to redistribute; cutting too soon results in all those flavorful juices running onto the cutting board.
- Reverse sear for thick cuts: For steaks over 1.5 inches thick, consider starting on the cool side of the grill and finishing with a high-heat sear.
- Storage: Store leftover grilled ribeye in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap individual portions tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag for up to 3 months.
- Reheating: Place steak on a wire rack over a baking sheet and heat at 250°F until internal temperature reaches 110°F, then sear quickly in a hot skillet. Alternatively, heat in an air fryer at 350°F for 3-4 minutes.
- Variations: Try coffee-crusted, blue cheese butter topped, chimichurri, Asian-inspired marinade, Montreal seasoning, herb-crusted, or peppercorn-crusted variations for different flavor profiles.
Nutrition
Serving: 1SteakCalories: 680kcalProtein: 48gFat: 54gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gCholesterol: 180mgSodium: 580mgPotassium: 700mgCalcium: 2mgIron: 15mg
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