“Perfectly Grilled Ribeye Steak: A Flavorful Delight”

This Grilled Ribeye Steak is succulent on the inside, boasting a delightful crust on the exterior. Seasoned simply with fresh garlic, salt, and pepper, this straightforward recipe is a summertime favorite.

Recipe Details

When summer rolls around, grilling season is in full swing, and I truly enjoy a freshly grilled Ribeye Steak for dinner. This particular cut of beef is one of my top choices, and grilling enhances its fantastic texture. It’s an excellent option for backyard gatherings and pairs well with virtually any side dish you can imagine. This recipe is suitable for both gas and charcoal grills.

• TASTE: The steak is rich in garlicky flavor, savory with a touch of salt and a hint of peppery heat.
• TEXTURE: The ribeye is incredibly juicy while the crust has a slight crunch. This cut, with its blend of meat and fat, is perfectly tender.
• TIME: The entire recipe takes about 15 minutes, from start to finish.
• EASE: This dish is quick and straightforward, requiring just a handful of ingredients. It’s ideal for a hassle-free grilling evening.

What You’ll Need

Ingredient Notes

• Bone-in ribeye steak: This cut exhibits excellent marbling, contributing to its rich flavor, tenderness, and juiciness.
• Olive oil: This ingredient facilitates a crisp exterior as the steak grills.
• Garlic: Freshly minced garlic enhances the steak’s flavor. While garlic powder can be a substitute, it lacks the same intensity.
• Seasonings: Salt and black pepper.

Add-ins and Substitutions

• Incorporate different seasonings or herbs: Consider using lemon pepper, ancho chili powder, white pepper, Montreal seasoning, or paprika. Fresh thyme and rosemary can also be excellent additions.
• Replace with another cut of steak: This recipe can be adapted for other cuts; however, be aware that the thickness of the meat will influence the cooking time.
• Add butter: You can replace the oil with butter or use a mixture of both for a deeper flavor.
• Add onions: Garnish your steak with thinly sliced onions or shallots for an additional flavor boost.

How to Make Grilled Ribeye Steak

• Bring the steak to room temperature: Allow the steaks to warm to room temperature.
• Oil and season the steaks: Drizzle olive oil over both sides of the steak and distribute the minced garlic evenly. Season generously with salt and pepper.
• Grill it: Preheat your grill to 450-500 degrees Fahrenheit. Grill the steak for roughly 3-4 minutes on each side. Use an instant-read thermometer to check the internal temperature for doneness.
• Let it rest: Once cooked, transfer the steak to a plate and cover it with foil. Allow it to rest for approximately 5 minutes before slicing and serving.

Pro Tip: My family prefers steak cooked to medium or medium rare, reaching about 135-140 degrees Fahrenheit internally. Adjust cooking time based on your preference.

### Recipe Tips

– **Avoid Cooking Cold Steaks**: Ensure that your steak has reached room temperature before grilling; this helps it cook more evenly.

– **Thoroughly Season the Steak**: Apply oil, pressed garlic, salt, and pepper generously on all sides of the steak, including the top and bottom, to enhance the flavor in every bite.

– **Check Internal Temperature with a Thermometer**: For accurate doneness, use an instant-read meat thermometer to check the internal temperature at the thickest part of the steak.

– **Allow the Steak to Rest**: After removing the steak from the heat, it’s crucial to let it rest. Cutting too soon will cause juices to escape, leaving the steak dry. Resting allows the juices to redistribute.

### FAQs

**Should I marinate a ribeye steak before grilling?**
Marinating a ribeye can enhance flavor and tenderness, but since ribeye is already inherently tender, it’s not strictly necessary. Be cautious with marinating, as overdoing it may prevent achieving a good crust while grilling.

**How long should I cook a ribeye?**
Cooking times can vary based on the thickness of the steak and the grill temperature. To ensure it’s cooked to your liking, use a meat thermometer. Aim for about 140 degrees Fahrenheit for medium rare, 145 degrees Fahrenheit for medium, and 150 degrees Fahrenheit for medium well.

This homemade Grilled Ribeye Steak pairs wonderfully with a variety of sides like vegetables, potatoes, rice, and salad.

Serving Suggestions

This homemade Grilled Ribeye Steak is adaptable and ideal for pairing with a variety of side dishes. Consider serving it alongside vegetables, potatoes, rice, or a fresh salad.

• Vegetables: Pair it with options such as Sautéed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Brussels Sprouts, or Zucchini Fritters.
• Potatoes: Complement this steak with Super Creamy Mashed Potatoes, Air Fryer Baked Potatoes, Scalloped Potatoes, or Crispy Air Fryer French Fries.
• Rice: Serve the ribeye on a bed of Wild Rice, Hibachi Fried Rice, Wild Brown Rice, or Quinoa Fried Rice.
• Salad: Enjoy it with a Tri Color Pasta Salad (VIDEO), Asian Chicken Salad, Cucumber Tomato Feta Salad, or Salmon Potato Salad.

Make This Recipe in Advance

Make ahead: This dish is quick to prepare, so there’s minimal prep involved. If desired, you can grill it in advance and store it in the fridge until you’re ready to reheat.

Storing: Keep any leftover ribeye steak in an airtight container in the refrigerator for as much as 4 days. Reheat using a microwave, oven, stovetop, or grill.

Freeze: Once cooled, this steak can be frozen whole or sliced in a freezer ziplock bag for up to 3 months. To enjoy later, let it thaw in the fridge before reheating.

More Delicious Steak Dishes!

• Cast Iron Ribeye Steak
• Juicy Air Fryer Steak Bites
• Flank Steak Tacos

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7 minutes minutesResting time: 5 minutes minutesServings: 4Calories: 299kcalAuthor: Dina

Equipment

• ▢ 1 Instant read thermometer

Ingredients

• ▢ 2 Ribeye steaks
• ▢ Kosher salt to taste
• ▢ Pepper to taste
• ▢ 2 Tbsp olive oil
• ▢ 2 garlic cloves pressed or microplaned

Instructions

• Allow the steaks to reach room temperature to guarantee even cooking.
• Next, drizzle olive oil on both sides of the steak. Spread the pressed garlic over the top, bottom, and sides, then season all sides generously with salt and pepper.
• Preheat your grill to between 450-500 degrees Fahrenheit. Grill the steaks for about 3-4 minutes on either side. Use an instant-read thermometer to monitor the internal temperature; my family prefers steak cooked to medium or medium rare, around 135-140 degrees Fahrenheit internally.

Cook to your desired preference, whether more or less.

After the steak is finished cooking, place it on a plate and cover it with foil. Allow it to rest for around five minutes. This resting time helps the juices to redistribute, enhancing the steak’s juiciness and richness.

### Nutrition

**Calories:** 299 kcal
**Carbohydrates:** 0.5 g
**Protein:** 23 g
**Fat:** 23 g
**Saturated Fat:** 8 g
**Polyunsaturated Fat:** 2 g
**Monounsaturated Fat:** 13 g
**Cholesterol:** 69 mg
**Sodium:** 59 mg
**Potassium:** 309 mg

mg

|

Fiber:
0.03
g

|

Sugar:
0.01
g

|

Vitamin A:
17
IU

|

Vitamin C:
0.5
mg

|

Calcium:
11
mg

|

Iron:
2
mg