Grilled Ribeye Steak Recipe: Juicy Perfection Made Easy

I’ve included some videos below for those who prefer to watch rather than read.

When it comes to grilling ribeye steaks, simplicity is key. You only need salt, pepper, and oil to season the steak and get a juicy, charred result. This recipe will show you how to choose, season, and cook the best ribeyes for a flavorful experience.

You will also get tips on using a gas grill, along with secret techniques like reverse searing to make your steak even more delicious. Whether you’re a grilling novice or a seasoned pro, you’ll find something helpful here to make your next steak night a success.

Exact Ingredients (+ Possible Substitutes)

Main Ingredients

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  Ribeye Steaks: Choose two 12-14 ounce ribeye steaks. These cuts are known for their marbling, which gives them flavor and tenderness.

  
  
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  Salt: Use 2 teaspoons of kosher salt to season your steaks. Sea salt can be a good substitute.

  
  
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  Black Pepper: You need 2 teaspoons of freshly ground black pepper.

  
  

Seasonings

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  Ground Coriander: Add 1 teaspoon for a slightly citrusy flavor. If you don’t have coriander, cumin can be used as a substitute.

  
  
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  Garlic Powder: 1 teaspoon will do. You can use fresh minced garlic as an alternative.

  
  
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  Onion Powder: Add 1 teaspoon. If you prefer, finely chopped onion works too.

  
  
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  Cayenne Pepper: A 1/2 teaspoon for a spicy kick. Paprika is a milder alternative.

  
  

Potential Additions

• Olive Oil: Drizzle your steaks with olive oil before grilling. Any cooking oil you prefer can work too, like canola or vegetable oil.

Tools and Equipment

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  Grill: You’ll need a grill with both direct and indirect heat zones.

  
  
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  Meat Thermometer: To check the doneness of your steaks accurately.

  
  
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  Tongs: For easy flipping and handling of the steaks.

  
  

Adding these ingredients and tools will help you prepare the perfect grilled ribeye steak. Each item enhances the steak flavor, resulting in a juicy and tasty dish that’s sure to impress.

Instructions

1. 
   

   Prepare Your Steaks
   Use USDA choice or prime ribeye steaks about 1 inch thick. If you have time, rest the steaks at room temperature for 30-60 minutes.

   
   
2. 
   

   Preheat Your Grill
   Clean and oil the grill grates. Preheat to 450°–500°F for a good sear. This is about medium-high on most grills.

   
   
3. 
   

   Season The Steaks
   Brush olive oil on both sides of the steaks. Season with salt and pepper to taste.

   
   

4. Grill The Steaks

   • Sear Side One: Place the steaks on the grill. Sear for 2-4 minutes until a golden-brown crust forms.
   • Sear Side Two: Flip the steaks. Sear for another 2-4 minutes.

5. Check The Temperature
   Use a digital meat thermometer to check doneness:

   • Rare: 125°F
   • Medium Rare: 135°F
   • Medium: 145°F
   • Medium Well: 155°F
   • Well Done: 160°F
6. 
   

   Finish Grilling
   Continue grilling with the lid open for about 4-6 minutes per side until reaching your desired doneness.

   
   
7. 
   

   Rest The Steaks
   Remove the steaks from the grill. Allow them to rest for 5 minutes before serving. This helps the juices redistribute.

   
   
8. 
   

   Serve and Enjoy
   Slice the ribeye steaks against the grain. Serve immediately for the best flavor and texture.

   
   

Tips, Tricks & Storing

Choose the Right Cut: Start with a high-quality ribeye steak. Look for good marbling, as this fat will help keep the meat juicy.

Seasoning: Simplicity is key. Use a mix of salt, pepper, and maybe a bit of garlic or onion powder. You don’t need much to let the steak shine.

Room Temperature: Let your steaks sit out for about 30 minutes before grilling. This ensures even cooking.

Preheat the Grill: Make sure your grill is hot before putting the steaks on. Preheat to around 450°F to 500°F for a great sear.

Don’t Move the Steak: Once you place the steak on the grill, let it sear undisturbed for a couple of minutes. This creates those nice grill marks.

Using a Thermometer: Check the steak’s temperature to get the level of doneness you want. Aim for 130°F to 135°F for medium-rare.

Flipping: Flip the steak only once to avoid it drying out.

Resting: Let the steak rest for about 5 minutes after cooking. This helps the juices redistribute.

Storing Leftovers: Wrap leftover steak tightly in aluminum foil or place it in an airtight container. Store in the refrigerator for up to 3-4 days.

Reheating: Reheat leftovers at a low temperature in the oven (250°F) until warm to avoid drying it out.

These tips will help you grill the perfect ribeye every time. Enjoy your meal!

Recipe Variations & Serving Suggestions

Classic Ribeye Seasoning:

For a simple yet delicious flavor, season your ribeye steaks with just salt and pepper. This lets the natural flavors of the meat shine.

Spicy Kick:

Add a bit of heat by including cayenne pepper. Mix it with garlic powder, onion powder, and ground coriander for a flavorful rub.

Garlic Butter:

Top your grilled steak with a garlic butter spread. Mix softened butter, roasted garlic, and a pinch of salt. Spread it over the steak before serving.

Marinades:

Simple Marinade Recipe:

Ingredient	Quantity
Olive oil	1/4 cup
Soy sauce	1/4 cup
Lemon juice	2 tbsp
Garlic (minced)	2 cloves
Black pepper	1 tsp

Mix ingredients together and marinate the steak for at least 30 minutes.

Serving Suggestions:

• Grilled Vegetables: Pair your ribeye with grilled asparagus or bell peppers for a healthy side.
• Mashed Potatoes: Creamy mashed potatoes make a comforting side dish.
• Salads: A fresh salad can balance the richness of the steak. Try a mixed greens salad with vinaigrette.
• Beverages: Serve with a glass of red wine or a cold beer to complement the flavors.

Experiment with these ideas to find your favorite way to enjoy grilled ribeye steak.