grilled-ribeye
grilled-ribeye

Grilled Ribeye Steak

February 1, 2011

Kosher salt, fresh ground black pepper, medium rare...no need to over-think this one.   You bought this delicious hunk of meat, now your job is to not screw it up!  Rib eye steaks are a pretty forgiving cut of meat, believe it or not.  The fat marbling contained in a ribeye steak makes for a very flavorful and juicy steak without a lot of effort.  When buying ribeyes, I like to skip the shelves and go straight to the butcher's counter to get a steak that is an inch to an inch and a half thick.  Thicker steaks allow you to create a great crust on the outside while cooking them to a perfect medium-rare on the inside (you wouldn't ruin that nice steak by over-cooking to well-done, would you??).  The biggest thing to keep in mind when grilling steak is that you can always throw it back on the grill if it isn't done enough, but you can't reverse an over-cooked steak.  So err on the side of rare and sear that steer over high heat.  Let's get to it.

Ingredients

Ribeye steaks, at least an 1.5 inches thick

olive oil

Kosher salt

Fresh ground black pepper

Directions

1Preheat your grill to high heat.  If you have a sear station or sear burner, get that puppy going too.  If you have a sear burner and a steak that is over an inch thick, get one side of the grill (opposite the sear burner) going at about medium-high in case we need to cook it through a little more after the sear.

2Remove the rib eye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of Kosher salt and freshly ground black pepper.  The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust.

3-+

4Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).

5Place the rib eye steaks on the hottest part of the grill (or your sear burner) and then stand ready with the tongs.

6At this point, you are on flare-up watch.  The fat dripping off of those beautiful steaks is bound to create a flare-up.  If a flare-up occurs and doesn't go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.

7Continue to grill with the lid open for about 4 - 6 minutes.

8Flip the steaks over onto the other side, still over the hottest part of the grill.

9Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak.

10Remove the steaks from the grill and allow to rest for 5 minutes before serving.  The resting period is important so that the juices don't run out when you cut into the ribeye, so be patient!

See, I told you this was easy!  You don't have to over-think a good steak.  Buy a thick ribeye with plenty of marbling, use some Kosher salt, fresh black pepper and then concentrate on cooking it properly and you will wow your guests.

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19 Reviews

Darrin

July 31, 2016

Great recipe, easy instructions, and excellent results!! I have gained confidence in making a steak for my family, and they love it!!!

Ted

July 4, 2016

Great! I’ve always had trouble grilling steaks. We marinate ours in a solution of Worcestershire sauce and soy sauce for about 4 hours. I used 6 minutes per side and they were perfect. Thanks for your help!

gridflash

July 3, 2016

You bought a great piece of meat.
Don’t fuck it up.
Best advice ever…

Nannette Ranzini

June 30, 2016

Best steak I’ve made this summer!!!
Thanks so much

Nannette

June 30, 2016

Best steak I grilled this year!!
Thank you ( :

Jim

May 30, 2016

That’s the way to do it just like MTV. Really the best from A&S market .

Greg

May 29, 2016

Excellent! I have always made my steaks way too overcooked and tough. My family loves medium rare….this method gets u there!!!!

Ron

May 12, 2016

Great recipe and simple. Steak was superior to most resturants.

Jesse

April 18, 2016

Instructions are perfect. I’m always nervous I’m going to ruin my ribeye steaks but have this bookmarked and confidence prevails.

sean

February 23, 2016

For a little decadence, rub some butter on the resting steak. Good restaurant tip.

Jay Napa

January 29, 2016

Simple and effective. Perfect char. The resting part is so incredibly important. The juice is locked into the riders of the steak. The mostness blew me away. Give it a test cut a morsel off of an end try it out. Now put that steak under foil for five mins and try it again.
The wait is worth every mouth full.

420 plenty

January 4, 2016

This was the best steak that I never cooked

Steve

December 30, 2015

Beautiful steaks, perfect @ 5 minutes.add a 90 degree graph – paper sear pattern, and you’ve got a Steakhouse perfect meal !!

Kathleen Giddens

December 26, 2015

Following instructions ………. GREAT !!!!!!!!!!!!!!!!!!!!!

Kathleen Giddens

December 26, 2015

Following instructions …………..GREAT !!!!!!!!!!!!!!!!!!!!!

Maryla

October 26, 2015

Great recipe! My steaks turned out delicious. Thank you:)

Sue

September 5, 2015

Best steak I’ve ever grilled!!! Thanks!!!

Marie

August 16, 2015

Our steaks turned out wonderful!

Ashley

July 10, 2015

Great recipe 🙂

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