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Master the art of the perfect steak with this simple recipe. A beautifully seared crust gives way to a tender, juicy, and flavor-packed interior. It's a classic American steakhouse experience you can create right in your backyard.
Temper and Dry the Steaks
Prepare the Grill
Season and Sear
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Master the art of the perfect steak with this simple recipe. A beautifully seared crust gives way to a tender, juicy, and flavor-packed interior. It's a classic American steakhouse experience you can create right in your backyard.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 999.79 calories per serving with 54.36g of protein, it's a moderately challenging recipe perfect for dinner.
Cook to Desired Doneness
Rest the Steaks
Slice and Serve
Use a dry rub instead of just salt and pepper. A mix of smoked paprika, garlic powder, onion powder, and a pinch of cayenne can add a smoky, savory flavor.
Try the 'reverse sear' method for very thick steaks (2 inches+). Cook on the indirect heat side first until about 15 degrees below your target temperature, then sear on the hot side for 1-2 minutes per side.
Serve with a classic steak sauce like a creamy peppercorn sauce, a fresh chimichurri, or a rich béarnaise.
If you don't have a grill, you can achieve similar results in a heavy cast-iron skillet on the stovetop. Get the pan smoking hot, sear on both sides, then reduce heat and add butter, garlic, and herbs to baste the steak as it finishes cooking.
Ribeye steak is packed with complete protein, containing all the essential amino acids your body needs for muscle repair, tissue growth, and maintaining a healthy immune system.
Red meat is one of the best sources of heme iron, a form of iron that is more easily absorbed by the body than the non-heme iron found in plants. Iron is crucial for producing hemoglobin, which carries oxygen in the blood.
Steak is a powerhouse of B vitamins, especially Vitamin B12, which is essential for neurological function and DNA synthesis. It also provides significant amounts of niacin, B6, and riboflavin, which help convert food into energy.
A single serving of this Grilled Ribeye Steak, which is one 12-ounce steak plus butter and oil, contains approximately 1000-1100 calories. The exact number can vary based on the fat content of the specific cut of meat.
Ribeye steak can be part of a healthy diet in moderation. It is an excellent source of protein, iron, and B vitamins, which are vital for muscle growth, energy, and red blood cell production. However, it is also high in saturated fat and calories, so portion control is key.
The most reliable and accurate method is to use an instant-read digital meat thermometer. The 'touch test' can be inconsistent. Insert the thermometer into the thickest part of the steak, avoiding bone, to get a precise temperature reading.
When you cook meat, the muscle fibers tighten and push the juices toward the center. Resting allows the fibers to relax and the juices to redistribute evenly throughout the steak. If you cut into it immediately, all those flavorful juices will spill out onto your cutting board, resulting in a dry steak.
Absolutely. A heavy-bottomed cast-iron skillet is the best choice. Heat the skillet over high heat until it's very hot, then follow the same searing and cooking principles. You can baste the steak with the butter, garlic, and herbs in the pan for the last couple of minutes of cooking.
For grilling, a thickness of 1.5 to 2 inches is ideal. This allows you to develop a deep, flavorful crust on the outside without overcooking the interior. Thinner steaks cook too quickly and are easy to overcook.