Perfectly Grilled Ribeye Steaks Recipe

Introduction

Grilled ribeye steaks are a classic choice for a hearty and flavorful meal. With a perfect balance of charred crust and juicy interior, this recipe guides you to grilling success every time. Ideal for both charcoal and gas grills, it ensures tender, mouthwatering results.

Ingredients

• 2 ribeye steaks (1–1½ inches thick, at room temperature)
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and black pepper to taste

Instructions

1. Step 1: Take the steaks out 30–45 minutes before grilling to bring them to room temperature. Pat them dry and brush both sides with olive oil. Generously sprinkle them with salt and pepper and let them sit while you heat up the grill.
2. Step 2: For charcoal grills, pile hot coals on one side. For gas grills, turn one side to high and leave the other side off. Preheat the grill with the lid closed for about 10 minutes.
3. Step 3: Place the steaks on the hot side of the grill. Sear them for 2–3 minutes per side until nicely browned. If flare-ups occur, move the steaks to the cool side briefly and close the grill lid to calm the flames.
4. Step 4: Move the steaks to the cool side of the grill, close the lid, and cook them to your desired doneness (125–130°F for medium rare). Use a meat thermometer for accuracy.
5. Step 5: Remove the steaks from the grill and top each with 1 tablespoon of butter. Loosely cover with foil and let rest for 5–10 minutes before slicing against the grain and serving.

Tips & Variations

• For extra flavor, marinate the steaks in garlic and herbs for 30 minutes before grilling.
• Use a charcoal chimney starter for even coals and more consistent heat.
• If you prefer your steak more well done, cook longer on the cooler side and monitor temperature closely.
• Substitute butter with herb compound butter for a gourmet touch.

Storage

Store leftover grilled ribeye steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a microwave with a covered lid to retain moisture. Avoid overcooking during reheating to preserve tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill ribeye steaks straight from the fridge?

It’s best to let the steaks come to room temperature before grilling. This helps them cook more evenly and prevents the outside from overcooking while the inside warms up.

How do I know when my steak is done?

Using a meat thermometer is the most reliable method. For medium rare, aim for an internal temperature of 125–130°F. Remember the steaks will continue to cook slightly while resting.

Perfectly Grilled Ribeye Steaks Recipe

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★★★★★

4.8 from 747 reviews

This recipe features perfectly grilled ribeye steaks that are seared over high heat and finished on a cooler side of the grill to achieve a tender, juicy medium-rare finish. The steaks are seasoned simply with salt and pepper, brushed with olive oil, and topped with butter for an indulgent flavor and texture. Ideal for an outdoor barbecue or a special dinner, this method ensures a flavorful crust and a juicy interior.

• Author: Nora
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak

• 2 ribeye steaks (1–1½ inches thick, at room temperature)

Seasoning & Toppings

• 2 tbsp olive oil
• 2 tbsp butter (1 tbsp per steak)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Prepare the Steaks: Take the ribeye steaks out of the refrigerator 30-45 minutes before grilling to bring them to room temperature. Pat them dry with paper towels to remove excess moisture, ensuring a good sear. Brush both sides of each steak generously with olive oil, then season liberally with salt and black pepper. Let them rest while you preheat the grill.
2. Heat the Grill: For charcoal grills, arrange the hot coals on one side of the grill to create a hot zone and a cooler zone. For gas grills, turn one side to high heat and leave the other side off. Close the lid and preheat the grill for about 10 minutes to reach optimal cooking temperature.
3. Sear the Steaks: Place the steaks directly over the hot side of the grill. Sear them for 2 to 3 minutes per side until a rich brown crust forms. If flare-ups occur, temporarily move the steaks to the cooler side and close the lid to reduce flames before continuing to sear.
4. Finish Cooking: Move the steaks to the cooler side of the grill. Close the lid and cook until they reach your desired level of doneness. For medium-rare, aim for an internal temperature between 125°F and 130°F, using a meat thermometer for accuracy.
5. Rest and Serve: Remove the steaks from the grill and immediately top each with 1 tablespoon of butter. Loosely tent them with aluminum foil and let them rest for 5 to 10 minutes. This rest period allows the juices to redistribute for a juicy, tender bite. Slice the steaks against the grain and serve.

Notes

• Bringing the steaks to room temperature before cooking ensures even cooking.
• Patting the steaks dry helps develop a better crust during searing.
• Using both a hot side and cool side on the grill allows for precise temperature control and prevents flare-ups from burning the meat.
• Resting the steak after grilling is crucial for juicy and flavorful meat.
• If you do not have a meat thermometer, you can use the touch test to check doneness.
• Butter can be substituted with compound butter or herb butter for added flavor.

Keywords: Grilled ribeye steak, ribeye recipe, steak grilling, backyard barbecue, medium-rare steak, juicy steak, outdoor cooking