How to Grill Ribeye Steak (Juicy & Perfect Every Time)
Grilled Ribeye Recipe - Make tender & juicy, perfectly grilled ribeye steak every time with this easy ribeye recipe.
Servings: 2 Servings
Calories: 1280kcal
Equipment
- meat thermometer
Ingredients
- 40 ounces ribeye steak 2 1½-in ribeye steaks, room temperature
- 1 tablespoon salt course grained kosher
- 2 tablespoons butter
- ¼ teaspoon ground black pepper ground
Instructions
- Salt the Steaks. Season the ribeye steaks generously with kosher salt on all sides at least 2 hours before grilling. Place the steaks in the refrigerator uncovered or loosely covered until ready to cook.40 ounces ribeye steak, 1 tablespoon salt
- Bring steaks to room temperature. About 30–60 minutes before grilling, remove the steaks from the refrigerator and let them sit at room temperature. Pat the steaks dry with paper towels.
- Preheat the Grill. Preheat a gas or charcoal grill to about 550°F so the grill is very hot before the steaks go on.
- Grill Steaks. Place the steaks on the hot grill grates and cook for about 5 minutes on the first side.
- Flip and Continue Grilling. Flip the steaks using grilling tongs and grill the second side for about 4–5 minutes, or until the internal temperature reaches 125–130°F for medium-rare.Note: The steak will continue to cook slightly as it rests. The USDA recommends 145°F for medium doneness.
- Check The Temperature. Use an instant-read thermometer to check doneness. Insert the thermometer into the center of the steak from the side for the most accurate reading.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 the steaks from the grill and place them on a plate or cutting board. Cover loosely with foil and let them rest for 5–10 minutes.
- Finishing Touches. Top each steak with butter and a sprinkle of black pepper. Serve immediately.2 tablespoons butter, ¼ teaspoon ground black pepper
Video
Notes
Choose thick steaks. Ribeye steaks about 1½–2 inches thick grill best and cook more evenly than thinner steaks.
Bring steaks to room temperature before grilling. Starting with room-temperature steak helps the meat cook evenly so the outside does not overcook before the center reaches the desired temperature.
Watch for flare-ups. Ribeye has rich marbling that can drip onto the heat source and cause flames. If flare-ups occur, move the steak temporarily to a cooler area of the grill until the flames subside.
Use a meat thermometer. An instant-read thermometer is the most reliable way to cook steak to the perfect doneness.
Rest the steak before serving. Resting the steak allows the juices to redistribute throughout the meat, keeping the ribeye tender and juicy when sliced.
Nutrition
Serving: 20oz | Calories: 1280kcal | Carbohydrates: 0.2g | Protein: 114g | Fat: 92g | Saturated Fat: 43g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 41g | Trans Fat: 0.5g | Cholesterol: 376mg | Sodium: 3873mg | Potassium: 1527mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 436IU | Calcium: 46mg | Iron: 10mg
