American · Main · Easy
Grilled Ribeye Steak
A thick marbled ribeye seared hard on the grill, finished with garlic butter. Steakhouse quality from your backyard.
The whole recipe in 60 seconds
Grilled Ribeye Steak, in 5 ideas
- Room temperature steaks cook more evenly than fridge cold ones.
- A 1.5 inch steak gives you a great crust without overcooking the center.
- Rest the steak half as long as you cooked it. The juices need time to settle.
- Salt generously. Most home cooks under salt their steaks.
- Use a thermometer. Guessing doneness is how good steaks get ruined.
What you need
Ingredients
- 2 ribeye steaks, 1.5 inches thick (about 1 lb each)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp coarse black pepper
- 4 tbsp butter, softened
- 2 cloves garlic, minced
- 1 tbsp chopped parsley
How to make it
Directions
- Take the steaks out of the fridge 45 minutes before cooking. Pat dry and rub with olive oil, salt, and pepper.
- Mash the butter with garlic and parsley. Set aside.
- Heat the grill to high, about 500F.
- Grill the steaks 4 to 5 minutes per side for medium rare (130F internal).
- Move to a cooler part of the grill if flare ups happen.
- Top each steak with a knob of garlic butter and rest 5 to 10 minutes before slicing.
The reverse sear method (slow oven first, then a ripping hot sear) gives edge to edge perfect doneness on thick steaks. Try it once and you may never go back.