Grilled Ribeye

Discover my formula for perfect ribeye every time, and apply the same techniques to any cut of steak you have.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Resting time 5

Total Time 35

Servings servings (6-ounces each)

Calories 534kcal

20 minutes before grilling, remove ribeyes from refrigerator and let stand, covered, at room temperature. Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Create an area of indirect heat by turning off 1 or 2 burners. Clean cooking grate.
Brush each steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides. Add steaks to grill, cover, and sear until golden browned and charred on one side, about 4 to 6 minutes. Flip steaks and continue to cook until crust forms, about 4 to 6 minutes more.
Transfer steaks to indirect heat, and continue to cook until desired doneness., about 5 to 8 minutes more. For medium-rare, an internal temperature of 130 to 135 degrees, for medium, 140 to 145 degrees, or for medium-well 150 degrees.
Transfer steaks to a platter and tent loosely with aluminum foil. Let the steaks rest 5 minutes on the cutting board before serving.

Rib Eye Steaks: Cut from Prime Rib Roast, look for thick, tall steaks marbled with lines and flecks of fat to ensure a moist steak with an even and consistent cook. Bone-in rib eye steaks tend to be juicier, but boneless steaks are delicious and easier to slice and serve.
Olive oil: I add a light coat of olive oil to keep the steak from sticking to the grate. You might not need it, especially if you preheat your grill properly.
Salt: Table salt works too. Do not add the salt until just before cooking, or it will pull water out of the beef and make a wet cooking surface (bad for browning).
Yield: Once cooked, this recipe makes four approximately 6-oz. portions of Grilled Rib Eye Steak, enough for a generous entree serving.
Storage: Store leftovers covered in the refrigerator for up to 4 days. If you are lucky enough to have leftover steak, try a classic Steak and Eggs for breakfast the next day. Or, pile the steak on a sandwich with mayonnaise, arugula, and tomato. YUM!
Blue Cheese Compound Butter: In a medium bowl, stir 1/2 c. softened butter (1 stick) and 1/4 c. blue cheese until uniformly combined. Add to a piece of plastic wrap, wax paper, or parchment and roll into a cylinder. Twist the ends to close, then chill until firm. Store wrapped in the refrigerator for up to 1 month.