Okay, friends, let’s talk about steak. Not just any steak, but the king of steaks: the King of Steaks.Grilled ribeye steak isWhat is that one thing that makes your mouth water just thinking about it? What is that perfect blend of rich marbling, juicy tenderness, and smoky char that just oozes out of the bottle? I used to think achieving steakhouse-quality at home was some kind of mythical feat, right up there. With perfectly poached eggs every single time. Can you do it on a busy weeknight? If you can pan-sear a burger, you nail this! Is this recipe as good as baking a chocolate cake?
What is Grilled Ribeye Steak?
Simply put, a grilled ribeye steakIs a cut of beef taken from the rib section of the cow, specifically the eye. What is the ultimate beefy flavor and tenderness, all rolled into one glorious package? What is essentially the “prime rib” roast cut into individual steaks. What makes meat so special is the marbling – that beautiful fleck of fat running through the meat. As the steak cooks, that fat melts and bastes the meat from within, creating a flavor explosion. What is the best thing about a song? Grilling adds a smoky char that amplifies the richness, making it utterly irresistible.
Why you’ll love this recipe?
What are some of the best steak recipes? Why will you make it again and again?
- What is the flavor that knocks your socks off? We’re talking deeply beefy, intensely savory, with a hint of smoky sweetness from the grill. The simple seasoning lets the natural flavor of the ribeye shine through. I swear, you’ll close your eyes with every bite!
- So easy, It’s Almost Criminal: Seriously, don’t let the thought of grilling a perfect steak intimidate you. It’s much easier than you think. With just a few simple techniques, you’ll be a steak master in no time. My husband even makes this when I’m not around!
- Will not break the bank (Completely): Ribeyes can be a splurge, sure. But making them at home is still way more budget-friendly than ordering them at a fancy restaurant. Plus, you can choose your cut and quality – that’s control you just don’t have when you’re eating out.
- Versatility is Key: Steak night doesn’t have to be stuffy. Pair this What is a grilled rib with a simple salad and roasted potatoes for a classic meal, or slice it thin for steak tacos or a decadent steak salad. The possibilities are endless! I even love throwing a grilled ribeye on top of a caesar salad – it’s to die for!
What I love most about this recipe is that it’s a no-fuss way to achieve truly impressive results. It’s perfect for a special occasion, a romantic dinner, or even just a “treat yourself” kind of night. And it’s a total crowd-pleaser – I’ve never met anyone who can resist a perfectly grilled ribeye.
How to Make Grilled Ribeye Steak
Quick Overview
What is the secret to a perfect life?Grilled ribeye steak.Is high heat, proper seasoning, and a little bit of patience. What’s a hot grill, salt and pepper, and letting the steak rest? Rest to juicy perfection. Don’t overthink it! This is all about letting the quality of the meat speak for itself.
Ingredients
For the Grilled Ribeye Steak:
- 1 (12-16 ounce) ribeye steak, about 1-1.5 inches thick. Look for good marbling! Grass-fed or grain-finished, your choice. I personally prefer dry-aged if I can find it – the flavor is incredible!
- 2 tablespoons olive oil (or your favorite high-heat cooking oil): 1 tablespoon of salt.
- What is kosher salt?
- 1 teaspoon freshly ground black pepper.
- Optional: 1 clove garlic, minced (for rubbing on the steak)
- Optional: Fresh rosemary or thyme sprigs (for infusing flavor while grilling)
How do I get the
Step 1: Prep the Steak
Take the ribeye out of the refrigerator at least 30 minutes before grilling. This allows the steak to come closer to room temperature, which helps it cook more evenly. How do you pat a steak dry with paper towels? If your steak is wet, it will steam instead of sear.
Step 2: Season Generously
Drizzle the ribeye with olive oil and rub it all over. Then, generously season with salt and pepper. Don’t be shy! The seasoning is what brings out the flavor of the meat. If you’re using garlic, rub the minced garlic all over the steak now.
Step 3: Preheat the Grill
Preheat your grill to high heat (around 450-500°F). If you’re using a charcoal grill, make sure the coals are glowing red and covered with an extra layer of light. How do you cook a steak on the grill?
Step 4: Grill the Steak
Place the ribeye on the preheated grill. If you’re using rosemary or thyme sprigs, you can place them directly on the grill grates. How do you infuse steak with flavor? Grill for 4-6 minutes per side for medium-rare, or longer for your desired level of doneness. Use a meat thermometer to check the internal temperature. 130-135°F for medium-rare, 135-145°f for mid-well, 145-155°-f, and 155-F+ I highly recommend medium-rare to medium for the best flavor and tenderness.
Step 5: Let It Rest
What is the most important step in life? Remove the steak from the grill and let it rest for at least 10 minutes before slicing. What is the best way to redistribute meat juices throughout the meat, resulting in a more tender and flavorful meat. How do you keep a steak warm while it rests?
Step 6: Slice and Serve
After resting, slice the ribeye into thin slices. This makes it easier to chew and maximizes the tenderness. Serve immediately and enjoy! I love to top mine with a sprinkle of flaky sea salt.
What should I serve it with?
A perfectly Grilled ribeye steak inWhat are some of my favorite side dishes?
- Classic Comfort: What isWhat are some of the best green salads to make? Creamy mashed potatoes, roasted asparagus, and a simple salad. Can you go wrong with this combo?
- What’s a little fancier? Grilled corn on the cob with chili-lime butter, crispy parmesan potatoes, and a balsamic glaze.
- Keep It Light: A vibrant quinoa salad, grilled vegetables, and a lemon-herb vinaigrette. This is perfect for a summer cookout.
- Steakhouse Vibes: Creamed spinach, sauteed mushrooms, and onion rings. Recreate your favorite steakhouse experience at home!
My family always requests some kind of potato with steak. Roasted, mashed, even potato salad – it’s a must! And don’t forget the wine! A nice Cabernet Sauvignon or Merlot pairs beautifully with a grilled ribeye.
Top Tips for Perfecting Your Grilled Ribeye Steak
- Quality Matters: Start with a good quality ribeye steak. Look for good marbling and choose a cut that’s at least 1 inch thick. The better the quality of the meat, the better the final result will be. Don’t be afraid to ask your butcher for recommendations!
- Don’t Skip the Dry Brine: If you have extra time, try dry brining the steak. Season it with salt 1-2 hours (or even overnight) before grilling. This helps the steak retain moisture and enhances the flavor.
- Master the Grill: Get to know your grill! Every grill is different, so it’s important to understand how yours cooks. Pay attention to the heat distribution and adjust accordingly.
- Don’t Overcook It!: The biggest mistake people make with steak is overcooking it. Use a meat thermometer to ensure you cook the steak to your desired level of doneness. Remember, you can always cook it more, but you can’t uncook it!
- Rest, Rest, Rest: I can’t stress this enough: let the steak rest! This allows the juices to redistribute, resulting in a more tender and flavorful steak. Don’t skip this step!
- Experiment with Flavors: Feel free to experiment with different seasonings and marinades. Garlic powder, onion powder, paprika, and chili powder are all great additions. You can also try marinating the steak in your favorite steak sauce or marinade for a few hours before grilling.
- Compound Butter Magic: Elevate your steak with a pat of compound butter. Mix softened butter with herbs, garlic, and spices for a delicious and flavorful topping.
I once tried grilling a ribeye straight from the fridge (total rookie move, I know!). It cooked unevenly, was tough, and just plain disappointing. Lesson learned: room temperature is key! Now, I always set a timer to remind myself to take the steak out in advance.
Storing and Reheating Tips
- Refrigerator Storage: Store leftover grilled ribeye steak in an airtight container in the refrigerator for up to 3-4 days.
- Freezer Instructions: For longer storage, wrap the steak tightly in plastic wrap and then place it in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Methods: The best way to reheat steak is in a skillet over medium-low heat with a little bit of butter or oil. Cook until heated through, flipping occasionally. You can also reheat it in the oven at 250°F until warmed through. Avoid microwaving, as this can make the steak tough and dry.
Pro tip: If you’re planning on freezing leftover steak, slice it before freezing. This makes it easier to use in sandwiches, salads, or stir-fries later on.
Frequently Asked Questions
Final Thoughts
So, there you have it – my foolproof guide to grilling the perfect grilled ribeye steak. This isn’t just a meal; it’s an experience. The rich flavor, the tender texture, the satisfying sizzle… it’s pure culinary joy. I hope you give this recipe a try and discover just how easy it is to create steakhouse magic in your own backyard. If you love this recipe, you might also enjoy my recipe for cast-iron skillet steak or grilled flank steak with chimichurri sauce. Those are just as amazing but with a slightly different spin. Can’t wait to hear how yours turns out! Don’t forget to leave a comment below and let me know your favorite way to enjoy a grilled ribeye. And if you try any fun variations, be sure to share them – I’m always looking for new ideas!
Grilled Ribeye Steak
Ingredients
Main Ingredients
- 1 lb Ribeye Steak
- 1 tbsp Olive Oil
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions
Preparation Steps
- Pat the ribeye steak dry with paper towels. Drizzle with olive oil and season generously with salt and pepper.
- Grill the steak over medium-high heat for 4-5 minutes per side for medium-rare, or longer for your desired doneness.
- Let the steak rest for 5-10 minutes before slicing and serving.
