Grilled Ribeye Steak
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.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Temper and Dry the Steaks
- b.Remove the ribeye steaks from the refrigerator 45-60 minutes before you plan to grill. Place them on a wire rack set over a baking sheet.
- c.Pat the steaks thoroughly dry on all sides with paper towels. A dry surface is essential for achieving a perfect, deep-brown crust.
- d.Allow them to sit at room temperature. This ensures the steak cooks evenly from edge to center.
- 2
Step 2
- a.Prepare the Grill
- b.Prepare your grill for two-zone cooking. For a gas grill, set one side to high heat and the other to low. For a charcoal grill, bank the hot coals to one side.
- c.Preheat the grill until the hot zone reaches 450-500°F (230-260°C).
- d.Clean the grill grates with a wire brush. Just before adding the steaks, use tongs to wipe the grates with a paper towel lightly dipped in a high-smoke-point oil (like canola or grapeseed).
- 3
Step 3
- a.Season and Sear
- b.Just before grilling, brush the steaks lightly on all sides with olive oil.
- c.Season every surface of the steaks generously with coarse sea salt and coarsely ground black pepper. Don't be shy; a thick steak needs ample seasoning.
- d.Place the steaks on the hottest part of the grill. Sear for 2-3 minutes per side, with the lid closed as much as possible, until a beautiful crust forms. For diamond grill marks, rotate the steaks 45 degrees halfway through searing each side.
- 4
Step 4
- a.Cook to Desired Doneness
- b.Move the seared steaks to the cooler side of the grill (indirect heat).
- c.Continue to cook with the lid closed until they reach your desired internal temperature. Use an instant-read thermometer inserted into the thickest part of the steak for accuracy.
- d.Temperature Guide: Rare: 125°F (52°C), Medium-Rare: 135°F (57°C), Medium: 145°F (63°C), Medium-Well: 150°F (66°C), Well-Done: 160°F (71°C).
- e.This indirect cooking phase can take anywhere from 3 to 10 minutes depending on steak thickness and desired doneness.
- 5
Step 5
- a.Rest the Steaks
- b.Transfer the steaks to a cutting board. Immediately top each steak with 1 tablespoon of unsalted butter, a sprig of rosemary, and a piece of smashed garlic (if using).
- c.Tent the steaks loosely with aluminum foil and let them rest for 10 minutes. Do not skip this step.
- d.Resting allows the muscle fibers to relax and the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.
- 6
Step 6
- a.Slice and Serve
- b.After resting, you can serve the steaks whole or slice them.
- c.If slicing, cut against the grain into 1/2-inch thick strips. This shortens the muscle fibers, making the steak more tender to chew.
- d.Serve immediately with your favorite sides like roasted potatoes, creamed spinach, or a simple arugula salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra flavor boost, use a compound butter (butter mixed with herbs like thyme, rosemary, and garlic) for finishing.
- 2An instant-read meat thermometer is the single most important tool for cooking a perfect steak. Don't guess!
- 3Always slice steak against the grain. Look for the direction the muscle fibers are running and cut perpendicular to them.
- 4Ensure your grill is extremely hot before searing. A hot grate is key to a flavorful crust and prevents sticking.
- 5Don't press down on the steaks with your spatula. This squeezes out the delicious juices.
- 6Letting the steak come to room temperature is crucial for even cooking. A cold steak will often be overcooked on the outside and raw in the middle.
Adapt it for your goals.
Flavor
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.
TechniqueTechnique
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.
SauceSauce
Serve with a classic steak sauce like a creamy peppercorn sauce, a fresh chimichurri, or a rich béarnaise.
Cooking MethodCooking Method
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.
Why this is on our healthy list.
Rich in High-Quality Protein
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.
Excellent Source of Heme Iron
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.
Packed with B Vitamins
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.
Frequently asked questions
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.