40ouncesribeye steak2 1½-in ribeye steaks, room temperature
1tablespoonsaltcourse grained kosher
2tablespoonsbutter
¼teaspoonblack pepperground
Instructions
Prepare The Steaks
Season Steaks. Salt the meat at least two hours ahead of grilling time.Dry off each steak with paper towel and sprinkle a little salt over the surface of the steak.Let them rest, uncovered, in the refrigerator until its time to take them out and bring them up to room temperature.
Bring The Meat Up to Room Temperature. This can take an hour or two. But to be safe, I use an instant read thermometer to check the temperature.
Preheat The Grill To 550°F.
Grill Steaks.
Put Steaks On Grill. Place steaks on the grill grates in the center of the hot grill. Grill steaks for 5 minutes on the first side.Flip Them. Flip the steaks over using grilling tongs and grill them for another 4 ½ minutes for a perfect medium-rare ribeye steak. The final temperature for steak: Medium-Rare 130°F. USDA recommends Medium 145°F.
Check The Temp. The exact grill time varies when cooking steaks. So use a meat thermometer to make sure the internal temperature reaches your desired degree of doneness. Use a fast and accurate instant-read thermometer like a Thermapen® ONE, to check that the internal temperature of the meat has reached the desired temperature.Pro Tip: When using a meat thermometer, insert the probe into the sides of the steak all the way to the center of the meat, in order to get an accurate temperature reading.
Rest The Steaks.
Remove From Grill And Let Rest. Remove the steaks from the grill and place them on a plate or cutting board to rest for 5-10 minutes.
Finishing Touches. Place a pat of butter on top of each grilled ribeye steak, season with ground black pepper, and cover with aluminum foil to keep them warm.
Serve and Enjoy. Serve your perfectly grilled ribeye steak with your favorite side dishes.
Video
Notes
Ingredients
2 ribeye steaks - 1-inch steak, room temperature. We used boneless ribeye steaks that weighed 22 ounces each. That's a lot of steak for 2 people. We like to portion the grilled steaks into 5 ounce servings and use the leftover steak in other recipes. Substitution: This recipe will also work with a different cut of beef like bone-in ribeye steak, or New York strip. Use your favorite cut, but make sure they are thicker steaks.
1 tablespoon kosher salt - course grained kosher
2 tablespoons butter - salted butter
¼ teaspoon black pepper - ground, or fresh cracked pepper
olive oil - optional, but not recommended. Olive oil is sometimes used on meat to keep it from sticking to the grill grates. However, ribeye steaks have a lot of fatty marbling that can cause flair-ups when grilling. Olive oil on the steak may catch fire and char the outside of the meat unpleasantly.
Helpful Tips For Perfect Grilled Ribeye Steak
Room Temperature - Bring the steaks up to room temperature before cooking. This allows the meat to cook more evenly. A cold steak will char on the outside before it has a chance to cook the inside.
Trim Fat - Trim excess fat off of the steak to prevent flair-ups caused by the dripping fat.
Lid Open or Closed When Grilling- Ribeyes contain fat that can drip and cause flair-ups while grilling. We recommend grilling with the lid partially open so that you can keep an eye on the meat. Use a brick or a rock to keep the lid cocked open about 3 inches.
If a flair up occurs, simply grab the steak with a pair of grilling tongs and move it to indirect heat, away from the flame. Move it back to direct heat once the flame subsides and partially close the lid again.
Check For Meat Doneness - Use a meat thermometer to check for doneness.
Note: No thermometer? No worries. Follow the cook time for this recipe and test for doneness by touching the middle of the outside of the steak with your finger.Think Goldilocks. If it feels soft and has a lot of give, its probably too rare. A perfect medium rare steak should have some give, but not too much, nor too little. Too firm, too done. Think Goldilocks and aim for somewhere in the middle.
Rest The Steak - Let the steaks rest for 10 minutes after they are taken off the grill. Cover them with aluminum foil to keep them warm. The juices will run out of the meat if they are cut into too soon. Allowing them time to rest will give the cooked meat time to relax and for the juices to redistribute throughout, causing the meat to be tender & juicy.