Description
A perfectly grilled ribeye steak with a juicy, tender center and a seared crust. Simple seasoning lets the beefy flavor shine in this steakhouse classic.
Ingredients
Scale
- 1 ribeye steak (1 1/4 to 1 1/2 inches thick)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 tablespoon high smoke-point oil (optional)
- 1 tablespoon butter (optional)
- Fresh rosemary or thyme (optional)
Instructions
- Preheat your gas or charcoal grill to high heat (450–500°F).
- Pat steak dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 30–45 minutes.
- Place steak on the grill. Sear for 4–5 minutes without moving.
- Flip and cook another 3–5 minutes depending on desired doneness. (Use thermometer: 130°F for medium-rare.)
- Optional: During the final minute, add butter and herbs to the steak and baste with melted butter.
- Transfer to cutting board. Let rest for 5–10 minutes.
- Slice against the grain and serve warm.
Notes
- Use a thermometer for perfect doneness.
- Resting prevents juices from escaping when slicing.
- Thicker steaks are easier to grill without overcooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 650
- Sugar: 0g
- Sodium: 700mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 140mg
Keywords: grilled ribeye, steak recipe, how to grill steak, ribeye steak, summer grilling