Here’s a simple guide to grilling the perfect ribeye steak, ensuring it’s juicy, tender, and full of flavor.
Ingredients:
2 ribeye steaks (12-14 oz each, 1-inch thick)
Kosher salt and freshly cracked black pepper
Optional: garlic powder, paprika, or a steak rub
2 tbsp unsalted butter (for finishing)
Instructions:
Prep the Steaks:
Bring steaks to room temperature for about 30 minutes.
Pat dry with paper towels and season generously with salt and pepper (or your favorite seasoning mix).
Preheat the Grill:
Heat your grill to high (450°F–500°F) for a good sear.
Set up two heat zones: one for direct heat (searing) and one for indirect heat (finishing cooking).
Grill the Steaks:
Place the steaks on the direct heat side for 3-4 minutes per side, creating a crust. Avoid flipping repeatedly.
Move the steaks to the indirect heat side and continue cooking until your desired internal temperature is reached:
Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 155°F
Well-done: 165°F
Rest and Serve:
Remove the steaks and top them with butter. Let rest for 5-10 minutes to allow juices to redistribute.
Slice across the grain for optimal tenderness and serve immediately.