Grilled Ribeye Steak
Experience the ultimate steakhouse quality at home with this perfectly seared ribeye steak featuring a beautiful char and a juicy, tender center. The simple seasoning highlights the rich, marbling flavor of the meat, making it the star of any dinner.
- Prep time: 19 minutes
- Cook time: 15 minutes
- Total time: 34 minutes
- Servings: 4
- Difficulty: Medium
- Cuisine: American
Ingredients
- 2 ribeye steaks, 1.5 inches thick
- 2 tablespoons high-smoke point oil, like grapeseed
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
Instructions
- Remove steaks from the refrigerator 30 minutes before grilling to reach room temperature.
- Pat the steaks dry and season generously with salt and pepper on all sides.
- Preheat your grill to high heat, at least 450 degrees F.
- Brush the grates with a little oil to prevent sticking.
- Place the steaks on the grill and cook for 4 to 5 minutes per side for medium-rare.
- In the last minute of cooking, place butter, rosemary, and garlic on top of the steaks to melt.
- Remove steaks from the grill and place them on a cutting board.
- Tent loosely with foil and let rest for at least 10 minutes before serving.
Tips
- Always let the steak rest to allow the juices to redistribute throughout the meat.
- Use a heavy-duty grill brush to ensure clean grates for better sear marks.
- Do not press down on the steak with a spatula, as this releases the juices.
Frequently Asked Questions
How do I know when it is done?
Use a meat thermometer: 125 degrees F for medium-rare, 135 degrees F for medium.
Can I use a different cut of meat?
Yes, New York strip or porterhouse steaks work well with this same method.
What if my grill isn't hot enough?
Ensure you have preheated for at least 15 minutes with the lid closed before placing the meat.