Perfectly Grilled Ribeye Steaks Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
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