Grilled Ribeye Steak Recipe
This Grilled Ribeye Steak Recipe is your ticket to steakhouse flavor right from your backyard! This foolproof method guarantees juicy, tender and perfectly grilled steak every time! A simple seasoning coupled with a tried and true grilling technique results in the best grilled ribeye steak you’ll ever have!
Servings 4
Calories 270kcal
Ingredients
- 2 ribeye steaks 1-inch to 1.5 inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
Instructions
Prep the Steaks
- Pat your steaks dry with paper towels. This helps achieve a perfect sear. Brush both sides of each steak with olive oil and then season your steaks generously on both sides with salt, pepper, and garlic powder. Don't forget to season the sides of the steak. Let the steaks come to room temperature for about 30 minutes before grilling.2 ribeye steaks, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder
Charcoal Grill
- Set Up the Charcoal Grill and Create Two Heat ZonesClean grates using your grill brush and a paper towel dipped in oil, then light the charcoal using a chimney starter until the coals are ash-gray (about 15–20 minutes). Pour the hot coals onto one side of the grill only (we will be using the two-zone method for high heat and indirect cooking areas). Replace the grill grate and cover with the lid to preheat the grill for 5–10 minutes. Be sure to open the top and bottom vents.
- Grill Over CharcoalPlace your room-temperature steaks on the hot direct heat side and sear them for 2–3 minutes per side with the lid open. Don't move them. Just let the crust develop on the surface of the steak. Move the steaks to the cooler indirect heat side, close the lid, and continue cooking them to your desired doneness using the guide below.
Gas Grill
- Preheat the Gas Grill and Create Two Heat ZonesClean the grates using your grill brush. Turn all the burners on high and close the lid to preheat for 10–15 minutes. Once the grill is hot, turn off the heat on one side completely to create a two-zone setup.
- Grill Over GasSear the steaks on the direct heat side with the lid open for 2–3 minutes per side, then move them to the cooler indirect heat side, close the lid, and continue grilling to your desired doneness using the guide below.
Doneness & Internal Temperature Guide
- Use an instant-read meat thermometer to check the internal temperature of the steak and remove steaks from the grill when they are 5°F below your target temperature. The carryover heat will help finish the job.
Rest and Serve
- Let the meat rest on a plate, loosely covered with aluminum foil, for 10 minutes before slicing. This method ensures a juicy steak every time.
- Serve steaks whole or sliced against the grain with your favorite sides.
Notes
Storage Information
Tools and Equipment (affiliate links): Instant-Read Meat Thermometer | Silicone Basting Brush | Grill Tongs
Preheat your grill properly: Give your grill at least 10 to 15 minutes to get hot. A properly preheated grill will help you get the searing temperature needed to lock in the steak’s juices and create a delicious crust and beautiful grill marks.
Do I have to grill outdoors? No, you can use a grill pan or an indoor electric grill. Just make sure to preheat it well for a good sear and keep the ventilation going because steaks can create a lot of smoke.
Use the 5° rule: Use an instant-read meat thermometer to check the internal temperature of the steak and remove steaks from the grill when they’re 5°F below your target temperature. The carryover heat will help finish the job.
For enhanced flavor: Try my Steak Seasoning or Steak Marinade. You can also add a little compound butter or pat of butter to the steak while it’s on the plate to add richness and additional moisture and flavor.
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
- Refrigerator: Keep your leftover steak in an airtight container in the refrigerator for 3 to 4 days. Make sure to cool your steak to room temperature before refrigerating.
- Freezer: Wrap the leftover ribeye steaks tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze them for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tools and Equipment (affiliate links): Instant-Read Meat Thermometer | Silicone Basting Brush | Grill Tongs
Preheat your grill properly: Give your grill at least 10 to 15 minutes to get hot. A properly preheated grill will help you get the searing temperature needed to lock in the steak’s juices and create a delicious crust and beautiful grill marks.
Do I have to grill outdoors? No, you can use a grill pan or an indoor electric grill. Just make sure to preheat it well for a good sear and keep the ventilation going because steaks can create a lot of smoke.
Use the 5° rule: Use an instant-read meat thermometer to check the internal temperature of the steak and remove steaks from the grill when they’re 5°F below your target temperature. The carryover heat will help finish the job.
For enhanced flavor: Try my Steak Seasoning or Steak Marinade. You can also add a little compound butter or pat of butter to the steak while it’s on the plate to add richness and additional moisture and flavor.
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 270kcal | Carbohydrates: 1g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 641mg | Potassium: 319mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 20IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 2mg
