Okay, picture this: I’m It’s a warm summer evening, the grill is on and that unmistakable aroma of sizzling steak comes to life. I remember watching my dad work his magic on the grill as a kid. Making a perfectly perfect perfect.Grilled ribeye steak,Is it easier than perfecting Aunt Carol’s complicated story? Seven-layer dip (which, let’s be honest, no one ever actually finishes). What are some simple techniques for turning a humble cut of beef into an amazing dish? How did you transform your restaurant experience into a restaurant What are some of the best steakhouses?Grilled ribeye steak withWhat’s even better, right in your own backyard?
What is Grilled Ribeye Steak?
What are we actually making here?Grilled ribeye steak withWhat is a steak cut from the rib section of .500 cow that’s been cooked over an open flame? Is it more than that? It’s essentially the king of steaks, known for its rich marbling of fat, which melts during cooking. What are some of the best ways to grill a chicken, giving it an incredible, juicy flavor Think of it as the filet mignon’s cooler, more flavorful cousin. The “ribeye” part comes from its location, and the “eye” refers to the central, round muscle within the muscle. If you grill it, you get a smoky taste that you can’t get any other way. Is it a classic?
Why you’ll love this recipe?
What are some of the reasons why this recipe is a winner? First off, the flavor is out-of-this-world good. The marbling in the chocolate is a must.ribeye steakIt’s naturally packed with flavor, and grilling it just intensifies that, creating a unique flavor. Caramelized crust with tender, juicy interior. I always do this when I want to impress someone (or, let’s be real, treat myself).
Is it surprisingly simple? I know, grilling a steak can sound like an expensive affair, but this recipe breaks it down into smaller bites. How do I follow I don’t need any fancy equipment or culinary degree to pull this off. If you could light a grill, you can make this.Grilled ribeye steak..
And let’s not forget about cost-efficiency. While ribeye steaks aren’t the cheapest cut, grilling them at home is still way more budget-friendly than going to a fancy steakhouse. Plus, you get to control the quality of the ingredients.
Is it incredibly versatile?Grilled ribeye steak,With pretty much anything: anything. Is it good to serve a salad with roasted vegetables, mashed potatoes, or just on its own? What’s a good casual weeknight dinner? What is different from other steak recipes because of the simplicity? Some others are a little more involved with marinades and rubs, but this lets the quality of the product. How does meat shine through? What I love about this is how it always, always delivers. Even when I’m rushing or not paying full attention, it still tastes amazing.
How do you make a grilled ribeye steak?
Quick Overview
Making a perfect Grilled ribeye steak inIs it easier to cook steaks than you think? How do I get my grill to go screaming hot? What’s the best way to cook a steak in indirect heat? What you want to achieve? Let the steak rest before slicing and serving. This method creates a perfectly seared crust every single time. Is it foolproof?
Ingredients
For the Steak:
* Two 12-16 ounce ribeye steaksWhat is the flavor of marbling? I always try to get mine from a local butcher. What are the best grocery stores in the world? * 2 tablespoons olive oil (or your favorite high-heat oil)
For Seasoning:
* 2 tablespoons kosher salt. Don’t skimp on the salt! It helps create that amazing crust. I use kosher salt because it distributes more evenly.
* 1 tablespoon freshly ground black pepper. Freshly ground is key for the best flavor.
* Optional: Garlic powder, onion powder, paprika (just a pinch of each, if desired).
What are the steps to
Step 1: Preheat & Prep Steaks
How do you get your grill ready? If you’re using a charcoal grill, make sure the coals are evenly distributed. While the grill is heating, take your grilled meat to a safe place.ribeye steaksIs it safe to take food out of the refrigerator and pat them dry with paper towels? How do you remove excess moisture from a steak? I always let them sit at room temperature for about 30 minutes. How do you brush a steak with olive oil?
Step 2: Season Generously
Now comes the seasoning. This is where you can really customize the flavor. In a small bowl, combine the kosher salt, black pepper, and any optional spices you’re using. Do not over-cook the steaks. Sprinkle the mixture evenly over them. Don’t be shy with seasonings! A good choice for a vegetarian.ribeye steakCan handle a generous amount of salt and pepper. I always season them before grilling – I find it gives the best results.
Step 3: Sear the Steaks
Carefully place the seasoned pork into aribeye steaks onto the hot grill grates. Sear them for about 3-4 minutes per side, without moving them. This will give you that beautiful, caramelized crust we’re after. Don’t peek! Let the steaks develop a good sear before flipping them. You’ll know they’re ready when they release easily from the grill grates. Sometimes I even hear a satisfying sizzle when they hit the heat.
Step 4: Move to Indirect Heat
Once the steaks are nicely seared, move them to an area of the grill with indirect heat (meaning not putting them in direct heat) or remove them from the oven. How do you directly over a flame? If you’re using a gas grill, simply turn off one or two burners. If you’re using a charcoal grill, move the steaks to the side of the grill where there are fewer cuts. What are some ways to finish cooking without burning? I always keep a close eye on the internal temperature at this point.
Step 5: Cook to Desired Doneness
Continue grilling the chicken.ribeye steaksIf you want to use a high heat source, heat them over indirect heat until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature. Here’s if he is using it.
* Rare: 125-130°F * Medium-Rare: 130-135oF (my personal favorite) * Large: 3-4 inches. 135-145°F * Medium-Well: 145-155° F * Well-
The cooking time will vary depending on the thickness of your steaks and the temperature. How long does it take to grill a chicken? How can I avoid overcooking my kids?
Step 6: Let Rest
What is a crucial step? Once the steaks reach your desired temperature, remove them from the grill and place them on a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful meat.grilled ribeye steakI know it’s tempting to dig in right away, but it’s worth the wait.
Step 7: Slice & Serve
After the steaks have rested, remove the foil and slice them against the grain. This helps to shorten the muscle fibers, making the steak even more tender. I like to slice them about 1/4-inch thick. Serve immediately and enjoy! I usually drizzle them with a little bit of the juices that accumulated on the cutting board – extra juice.
What should I serve it with?
Okay, so you’ve got this amazing grilled ribeye steak ready to go. What do you serve with it? The possibilities are endless!
For a Classic Steakhouse Vibe:
* Creamy mashed potatoes. I always add a little bit of garlic and Parmesan cheese to mine.
* Roasted asparagus. A simple drizzle of olive oil and balsamic vinegar is all you need.
* A crisp Caesar salad. Can’t go wrong with a classic!
For a More Casual Meal:
* Grilled corn on the cob. Perfect for summer barbecues!
* Baked potatoes with all the fixings. Sour cream, chives, bacon bits – the works!
* A simple green salad with a vinaigrette dressing.
For a Special Occasion:
* Lobster mac and cheese. Decadent and delicious!
* Roasted Brussels sprouts with bacon and balsamic glaze.
* A bottle of your favorite red wine.
My family always asks for this with roasted garlic potatoes and a simple green salad. I tested it with different sides over the years and that is by far the favorite. I think its the buttery potatoes combined with a bit of crisp lettuce that really pulls the whole meal together.
Top Tips for Perfecting Your Grilled Ribeye Steak
Want to take your grilled ribeye steak game to the next level? Here are some of my top tips and tricks:
Choosing the Right Steak:
* Look for steaks with good marbling. The more marbling, the more flavorful and tender the steak will be.
* Don’t be afraid to ask your butcher for advice. They can help you choose the best cuts and offer helpful tips.
* Consider buying a thicker steak (at least 1.5 inches). This will give you a better sear and a more even cook.
Seasoning Like a Pro:
* Use kosher salt. It’s less salty than table salt and distributes more evenly.
* Don’t be afraid to experiment with different seasonings. Garlic powder, onion powder, paprika, and even a little bit of chili powder can add extra flavor.
* Season the steaks generously. A good ribeye steak can handle a lot of seasoning.
Grilling Techniques:
* Make sure your grill is hot before you start grilling. This will help you get a good sear.
* Don’t move the steaks around too much while they’re searing. Let them develop a nice crust before flipping them.
* Use a meat thermometer to check the internal temperature. This is the best way to ensure that your steaks are cooked to your desired level of doneness.
Resting is Key:
* Don’t skip the resting step! It’s crucial for a tender and juicy steak.
* Tent the steaks loosely with foil while they’re resting. This will help keep them warm without overcooking them.
* Slice the steaks against the grain. This will help to shorten the muscle fibers, making them even more tender.
I tested this recipe countless times, and these are the tips that truly made a difference. The biggest mistake I made at the beginning was not letting the steak rest! Now I can’t even think of slicing into it without letting it sit for at least 10 minutes.
Storing and Reheating Tips
Got leftovers? Lucky you! Here’s how to store and reheat your grilled ribeye steak to keep it tasting its best:
Refrigerator Storage:
* Let the steak cool completely before storing it.
* Wrap the steak tightly in plastic wrap or aluminum foil, or place it in an airtight container.
* Store in the refrigerator for up to 3-4 days.
Freezer Instructions:
* Let the steak cool completely before freezing it.
* Wrap the steak tightly in plastic wrap, then wrap it again in aluminum foil.
* Place the wrapped steak in a freezer bag.
* Store in the freezer for up to 2-3 months.
Reheating Methods:
* Oven: Preheat your oven to 250°F. Place the steak on a baking sheet and reheat for about 20-30 minutes, or until heated through. This is the best way to reheat steak without drying it out.
* Skillet: Heat a skillet over medium heat. Add a little bit of oil or butter to the skillet. Place the steak in the skillet and reheat for about 2-3 minutes per side, or until heated through.
* Microwave: Not recommended, as it can make the steak tough and dry. But if you’re in a pinch, microwave on low power for short intervals, checking frequently.
I always reheat in the oven. It takes a little longer, but it’s so worth it to keep the steak juicy. Freezing is a lifesaver though when I plan way too much. Just make sure to thaw it properly and don’t overcook it when reheating!
Frequently Asked Questions
Final Thoughts
So, there you have it – my ultimate recipe for grilled ribeye steak. I truly believe that anyone can make this at home, and the results are always worth it. The juicy, flavorful steak with that perfect sear is just… *chef’s kiss*. If you’re looking for a guaranteed crowd-pleaser, this is it. It’s simple enough for a weeknight dinner but impressive enough for a special occasion. If you loved this, you might also enjoy my recipe for garlic herb butter steak – it’s another family favorite! I can’t wait to hear how yours turns out! Let me know in the comments if you try it, and don’t forget to rate the recipe! Happy grilling!
Grilled Ribeye Steak
Ingredients
Main Ingredients
- 1 lb Ribeye Steak
- 1 tbsp Olive Oil
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions
Preparation Steps
- Pat the ribeye steak dry with paper towels. Drizzle with olive oil and season generously with salt and pepper.
- Grill the steak over medium-high heat for 4-5 minutes per side for medium-rare, or longer for desired doneness.
- Let the steak rest for 5-10 minutes before slicing and serving.
