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Perfect Grilled Ribeye Steak

Learn how to grill the perfect ribeye steak with this easy-to-follow recipe. Achieve a beautiful sear and tender, juicy interior every time. This recipe includes tips for selecting the best steak, seasoning techniques, and grilling methods for optimal results. Enjoy!

Prep Time
15 minutes
Cook Time
8-12 minutes
Servings
2
Ingredients
  • 1.5 inch thick Ribeye Steak
  • 2 tablespoons Olive Oil
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 2 sprigs (optional) Fresh Rosemary
  • 2 tablespoons (optional) Butter

Choosing Your Ribeye

Select a ribeye steak that is at least 1.5 inches thick. Look for good marbling (the intramuscular fat) throughout the steak, as this contributes to flavor and tenderness. Prime or Choice grades are recommended for the best quality.

Preparing the Steak

Pat the ribeye steak dry with paper towels. This is crucial for achieving a good sear. In a small bowl, combine the kosher salt, black pepper, and garlic powder. Generously season both sides of the steak with the mixture. If using, lightly drizzle both sides of the steak with olive oil.

Letting the Steak Rest

Allow the seasoned steak to sit at room temperature for at least 30 minutes, or up to 1 hour. This allows the steak to cook more evenly.

Preheating the Grill

Preheat your grill to high heat (around 450-500°F or 232-260°C). Make sure the grill grates are clean. If using a charcoal grill, arrange the coals for direct heat.

Grilling the Steak

Place the steak on the preheated grill. Sear for 3-4 minutes per side for a medium-rare doneness. For medium, cook for 4-5 minutes per side. For medium-well, cook for 5-6 minutes per side. Use a meat thermometer to check for doneness: 130-135°F (54-57°C) for medium-rare, 135-145°F (57-63°C) for medium, and 145-155°F (63-68°C) for medium-well.

Adding Aromatics (Optional)

During the last minute of grilling, you can add fresh rosemary sprigs to the grill to infuse the steak with flavor. You can also top the steak with a pat of butter during the last minute for added richness.

Resting the Steak

Remove the steak from the grill and place it on a cutting board. Tent loosely with foil and let rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful result. Don't skip this step!

Slicing and Serving

Slice the steak against the grain and serve immediately. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 300, Protein: 25g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 80mg, Sodium: 50mg (values are approximate and may vary based on the specific cut and preparation method).

Other Considerations for Nutrition

Ribeye steak is a rich source of iron and zinc. Consider lean options and trim excess fat to reduce saturated fat intake. Serving sizes should be moderate.

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FAQ

  • What is the best way to check the doneness of the steak?

    Using a meat thermometer is the most accurate way to check the doneness of your steak. Insert the thermometer into the thickest part of the steak, avoiding any bone.
  • Can I use a different type of oil?

    Yes, you can use other high-heat oils such as avocado oil or grapeseed oil in place of olive oil.
  • What if I don't have a grill?

    You can also cook the ribeye steak in a cast iron skillet on the stovetop. Use the same searing method and then transfer the skillet to a preheated oven (400°F or 200°C) to finish cooking to your desired doneness.
  • How do I prevent the steak from sticking to the grill?

    Make sure the grill grates are clean and well-oiled. Patting the steak dry also helps to prevent sticking.