Perfect Grilled Ribeye Steaks Recipe - Steakhouse Quality

Grilled ribeye steak is a juicy, tender, and flavorful cut of beef. It’s perfect for summer cookouts. This recipe uses a simple 3-ingredient rub of rosemary, salt, and pepper to create a restaurant-quality steak at home.

Grilling is one of the best ways to cook beef. It produces a smoky flavor and tender texture. The recipe is easy to follow and suitable for grilling beginners.

Key Takeaways

Grilled ribeye steak is a juicy, tender, and flavorful cut of beef perfect for summer cookouts.
This recipe uses a simple 3-ingredient rub to create a restaurant-quality steak at home.
Grilling is one of the best ways to cook beef, producing a smoky flavor and tender texture.
The recipe is easy to follow and suitable for grilling beginners.
The recipe emphasizes the importance of good marbling for flavor and tenderness.

Understanding the Art of Grilling Ribeye Steaks

Grilling ribeye steaks is a summer favorite. They are known for their rich flavor, tenderness, and juiciness. These steaks come from the beef rib section, between the chuck and loin. They are essentially rib steaks with the bone removed, usually 1 to 1.5 inches thick.

The ideal thickness is 1.5 inches. This allows for a perfect sear on the outside. At the same time, it keeps the inside pink and juicy.

Some ribeye steaks have four muscles. These include the Longissimus Dorsi, the Spinalis Dorsi, the complexus muscle, and the tail section. The cooking time varies based on thickness, desired doneness, and cooking method.

For a 2-inch thick tomahawk using the reverse sear method, cooking time is about 90 minutes. A 1-inch thick ribeye steak cooked using the continuous flip method takes about 10 minutes.

Choosing a ribeye steak closer to the chuck end gives you more of the spinalis. This is the best part of the ribeye for many. A ribeye from the middle third has less fat but still offers great taste.

A ribeye steak from the loin end has very little fat and spinalis. It resembles a strip steak, focusing on the Longissimus Dorsi muscle.

“Grilling the perfect ribeye steak is an art form that requires attention to detail and a bit of practice. Understanding the nuances of this cut of beef is the key to achieving steakhouse-quality grilling techniques.”

Pairing options for ribeye steak include garlic mashed potatoes, grilled broccolini, or grilled baby bok choy. Seasoning the ribeye steak with kosher salt, preferably 2-3 hours before grilling, allows the salt to penetrate the meat. This seasons it throughout.

Using a reliable meat thermometer is essential for grilling the perfect steak consistently.

Searing a ribeye steak involves positioning the spinalis away from direct heat. This prevents overcooking and char the exterior. It also keeps the steak tender.

Flipping the steak every 20-30 seconds helps prevent overcooking the outside and undercooking inside. This ensures even cooking. The added heat from the grill can be used to cook side dishes like grilled veggies while the steak rests.

Why Ribeye is Considered the King of Steaks

The ribeye is known as the “king of the grill” in the world of premium steaks. It’s famous for its rich marbling and unmatched flavor. This makes it a top choice for steak lovers everywhere.

Marbling and Flavor Profile

The ribeye’s taste comes from its marbling. This is the fat that’s spread throughout the meat. It makes the steak tender and adds a deep, beefy flavor.

The ribeye’s marbling is what makes it stand out. It allows the steak to stay juicy and full of flavor as it cooks. Every bite is a burst of deliciousness.

Different Names for Ribeye Cuts

Ribeye steaks are also known as Cowboy Cut, Delmonico, Spencer, beauty steak, market steak, or Scotch filet. In France, they’re called côte de boeuf or entrecôte. No matter the name, the ribeye is always a top choice for a great steak experience.

USDA Grades for Ribeye

The USDA grading system sets the standard for quality in beef. The highest grade is USDA Prime, making up only 2% of all beef. USDA Prime ribeye steaks are known for their excellent marbling, tenderness, and flavor.

Choice and Select grades are also available. Choice offers great quality, while Select is more affordable. For the best steak, choose USDA Prime ribeye.

“The ribeye is the king of steaks, with its unparalleled marbling and flavor that simply can’t be matched by any other cut.”

Essential Equipment for Perfect Grilling

Grilling a perfect ribeye steak needs the right tools. First, you need a clean, well-oiled grill preheated to medium-high heat, around 450°F to 500°F. This heat is key for searing the outside and cooking the steak just right.

A reliable meat thermometer, like the Thermapen or Thermopop, is a must. These tools give accurate readings. They help you get the steak to your perfect doneness, whether it’s rare, medium-rare, or medium.

Tongs are also a must-have for handling the steak. They let you flip and move it easily around the grill. A sharp knife is important too, for slicing the steak once it’s perfectly cooked.

For extra convenience, use a half-sheet pan with rimmed sides to carry your grilling items. It keeps juices in and your area clean and organized.

With these essential grilling tools, you’ll be well on your way to mastering the art of cooking a mouthwatering ribeye steak. Your steak will be as good as a steakhouse’s.

Grilling Tool	Importance
Clean, Well-Oiled Grill	Crucial for searing and achieving the desired cook temperature (450°F-500°F)
Meat Thermometer (Thermapen or Thermopop)	Ensures accurate doneness readings for perfectly cooked steaks
Tongs	Allows for easy handling and flipping of the steak on the grill
Sharp Knife	Essential for slicing the steak after grilling
Half-Sheet Pan with Rimmed Sides	Convenient for transporting items to and from the grill, and containing any juices

“The right tools can make all the difference in achieving a perfect grilled ribeye steak.”

Selecting the Perfect Ribeye Steak

Choosing the right ribeye steak is key to a great grilled meal. The cut’s thickness and quality greatly affect the taste. Let’s look at what to consider when picking your steak.

Thickness and Size Guidelines

For the best grilling, pick ribeye steaks that are at least 1.5 inches thick. This thickness ensures a tasty sear and a juicy inside. The usual serving size is 5-6 ounces, but some like 8 ounces per person. A typical steak weighs 16-20 ounces.

What to Look for When Buying

Choose steaks with a bright red color and no dark spots, indicating freshness and quality.
Fresh-cut steaks from a butcher or high-turnover supermarket counter are your best bet for maximum flavor and tenderness.
Look for well-marbled ribeye steaks, as the intramuscular fat is what gives this cut its signature rich, beefy taste.

Fresh vs. Aged Beef

Fresh and aged ribeye steaks have their own advantages. Fresh steaks have a bold, beefy taste. Dry-aged steaks, on the other hand, have a more complex flavor from the breakdown of muscle fibers. Your choice depends on what you prefer, but both can be grilled to perfection.

“The key to a perfect grilled ribeye is starting with a high-quality, well-marbled cut of beef. Invest in the best you can afford for the most flavorful and tender steak experience.”

Grilled Ribeye Steaks Recipe

Take your grilling to the next level with this ribeye recipe. These grilled ribeye steaks are juicy, tender, and full of flavor. Follow our easy grilling instructions and seasoning tips for a top-notch steak.

You’ll need two 1.3-lb ribeye steaks, each 1.25 inches thick. Season them with 1.5 tsp of sea salt and 0.5 tsp of black pepper. Add 3 sprigs of fresh rosemary (or 1 Tbsp of chopped leaves) for a fragrant touch.

Heat your grill to medium-high, about 450°F. Place the seasoned ribeye steaks on the grill. Cook for 4-5 minutes per side, until they’re cooked to your liking. For a medium-rare, aim for an internal temperature of 145°F.

Doneness	Internal Temperature	Cooking Time (per side)
Medium Rare	145°F	4-5 minutes
Medium	160°F	6 minutes
Well Done	170°F	8 minutes

After cooking, let the ribeye steaks rest for 10-15 minutes. This makes them juicy and tender. Serve with your favorite sides or a fresh chimichurri sauce for extra flavor.

“This ribeye recipe is a game-changer. The grilling instructions are spot-on, and the steak seasoning brings out the natural flavors of the meat. A true steakhouse-quality experience at home.”

Preparing Your Steak for the Grill

To get the perfect grilled ribeye steak, start with the right prep. Let the steak warm up to room temperature before grilling. This ensures it cooks evenly and gets a great sear.

Room Temperature Guidelines

Take your ribeye steak out of the fridge and let it sit for 30 to 45 minutes. This step helps it lose the fridge chill. It makes the steak cook better and taste better too.

Seasoning Techniques

After warming up, season the steak well. Salt and black pepper are a classic choice. You can also add fresh rosemary, garlic, or your favorite seasoning.

For a dry marinade, season the steak and let it sit for 20 minutes. Or, season it and refrigerate overnight for even more flavor.

Getting your steak ready is crucial for a perfect grilled ribeye. Make sure it’s at room temperature and seasoned right. This prep is key to a delicious steak.

The Perfect Dry Rub Blend

Boosting the taste of your grilled ribeye steaks is easy with the right dry rub blend. A simple mix of salt and pepper works, but a more complex blend can elevate your steak even more.

Try a Montreal seasoning blend for a bold flavor. It’s made of black pepper, garlic, paprika, and dried orange peel. This coarse rub is great for beef, adding a rich taste that matches the ribeye’s natural flavor.

Steak Dry Rub Recipe: Mix 1 tablespoon each of cumin, garlic powder, and salt. This blend is a tasty steak dry rub that boosts the ribeye’s flavor.
For a more complex seasoning blend, add 2 teaspoons each of minced garlic, black pepper, dry mustard, paprika, and chili powder. Also, include 1 teaspoon of dried thyme and 1/2 teaspoon each of salt and cayenne pepper.

Apply the dry rub to the ribeye steaks at least an hour before grilling, or up to 24 hours in advance. This lets the flavors soak into the meat. It’s key for a delicious, steakhouse-quality crust on your grilled ribeye.

“The key to a perfectly seasoned steak is all in the dry rub. Experiment with different spice blends to find your ultimate flavor profile.”

Ingredient	Amount
Cumin	1 tablespoon
Garlic Powder	1 tablespoon
Salt	1 tablespoon

Using a flavorful dry rub can make your grilled ribeye steaks taste like they’re from a steakhouse. Try out different spice mixes to find the perfect seasoning blend for the steak dry rub.

Mastering Grill Temperature Control

To get the perfect grilled ribeye steak, you need to control the grill temperature well. You must manage the heat zones on your grill carefully. This will help you achieve a great sear and a tender inside.

Direct vs. Indirect Heat

For thicker ribeye steaks, use both direct and indirect heat zones. Start by heating your grill to 450°F to 500°F. This high heat will sear the steak’s outside, locking in juices and creating a tasty crust.

After searing, move the steak to the indirect heat zone to finish cooking. This method helps you get a great char while keeping the inside just right.

Temperature Zones on Your Grill

High heat zone (450°F-500°F) for searing
Medium heat zone (350°F-400°F) for even cooking
Low heat zone (275°F-325°F) for gentle finishing

Knowing how to use different heat zones on your grill is crucial. By controlling the heat, you can get a caramelized exterior and a juicy inside every time.

Grill Type	Ideal Ribeye Grilling Techniques
Charcoal Grill	Sear over high heat, then move to indirect heat for finishing
Gas Grill	Use direct and indirect heat zones for searing and even cooking
Pellet Grill	Achieve a reverse sear by starting on low heat, then searing at the end

Remember, mastering grill temperature control takes practice. Experiment to find what works best for your grill and cooking style. With practice, you’ll soon be grilling steakhouse-quality ribeyes.

Grilling Time and Temperature Chart

Getting the perfect steak doneness is all about knowing the grill time and internal temperature. For a delicious ribeye steak, follow these tips to get it just right every time.

Doneness	Internal Temperature	Grill Time (1.5-inch thick ribeye)
Rare	125°F	5-6 minutes per side
Medium-Rare	130°F	6-8 minutes per side
Medium	135°F	8-9 minutes per side
Medium-Well	150°F	10-12 minutes per side
Well-Done	160°F+	12-14 minutes per side

These are just guidelines. The actual grilling time can change based on steak thickness, grill temperature, and your desired steak doneness. Always check with a meat thermometer to make sure your grilled ribeye steak is cooked perfectly.

Also, remember that the steak’s temperature will keep rising a bit after it’s off the heat. This is called carryover cooking. So, take the steak off the heat a few degrees before your target doneness.

How to Achieve Steakhouse-Quality Grill Marks

Grilling a steak with perfect grill marks is an art. Start by making sure your grill is very hot and the grates are clean. Then, it’s time to learn the technique.

Place your ribeye steak on the grill at a 45-degree angle to the grates. This angled positioning will create those iconic diamond-shaped grill marks.
Allow the steak to sear for about 4 minutes, undisturbed, to develop a deep, caramelized crust.
Rotate the steak 90 degrees and grill for another 4 minutes. This will complete the first set of grill marks.
Flip the steak and repeat the process on the other side, grilling for 4 minutes at a 45-degree angle, then rotating 90 degrees for another 4 minutes.

The secret to perfect grill marks is a hot grill and not touching the steak at first. This lets the Maillard reaction work, caramelizing the surface and creating a tasty crust.

Steak Doneness	Internal Temperature
Rare	125°F
Medium-Rare	135°F
Medium	145°F
Medium-Well	150°F
Well-Done	160°F

The secret to great grill marks, juicy searing techniques, and impressive steak presentation is technique. With practice, you’ll grill steaks like a pro soon.

The Art of Testing Steak Doneness

Getting the perfect steak doneness is key for any griller. Whether you like your steak rare, medium-rare, or well-done, knowing how to test it is essential. You can use a meat thermometer or the touch test to find the right doneness.

Using a Meat Thermometer

An instant-read meat thermometer is a must-have for checking your steak’s internal temperature. Stick the thermometer into the thickest part of the steak, away from bones or fat. The Certified Angus Beef website says the perfect temperatures are:

Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium-Well: 150°F
Well-Done: 160°F

Take the steak off the heat when it’s 10°F below your desired doneness. It will keep cooking a bit after you remove it.

The Touch Test Method

Without a thermometer, you can still check your steak’s doneness by touch. Press the center of the steak with your finger:

Rare: It will feel soft and squishy.
Medium-Rare: It will be a bit firmer but still soft.
Medium: It will feel firm with little give.

“The key to a perfect steak is knowing when it’s done to your liking. With a little practice, you’ll be a pro at testing steak doneness like a true steakhouse chef.”

Compound Butter Variations

Take your grilled ribeye steak to the next level with compound butter. These butter blends can turn a simple steak into a gourmet dish. They add rich, savory flavors that match the meat’s natural taste.

Creating a classic herb butter is easy. Start with softened unsalted butter. Then, mix in minced parsley, thyme, and garlic. Add a squeeze of lemon juice for brightness. This butter melts over the steak, making a tasty crust and basting it with aromatic flavors.

For a bolder taste, make a blue cheese butter. Mix crumbled blue cheese into softened butter. Add black pepper and Worcestershire sauce. The tangy, creamy blue cheese complements the juicy ribeye perfectly.

For a simple compound butter, combine 2 tablespoons of softened unsalted butter, 1 teaspoon of lemon juice, 1 tablespoon of minced fresh parsley, and 1/2 teaspoon of minced fresh thyme.
For a blue cheese compound butter, mix 1/2 cup of softened unsalted butter with 1/4 cup of crumbled blue cheese, 1 teaspoon of Worcestershire sauce, and 1/4 teaspoon of ground black pepper.

Choosing the right compound butter is key. Use high-quality, fresh ingredients. This ensures the flavor is rich and delicious when melted over your steak.

Compound Butter Ingredient	Amount
Unsalted butter, softened	1 block
Chopped basil	1 tbsp
Rosemary	2 tsp
Thyme	2 tsp
Chopped parsley	2 tsp
Minced garlic	3 cloves
Red pepper flakes	1 tsp
Lemon juice	1 tbsp

With a bit of creativity, you can make your grilled ribeye a masterpiece. Use these compound butter variations to enhance your steak. It will make your meal unforgettable.

Proper Resting and Slicing Techniques

Why Resting Matters

After grilling your perfect ribeye steak, let it rest for 5-10 minutes before serving. This step lets the juices spread out evenly in the meat. It keeps your steak juicy and full of flavor when you slice it.

Not resting the steak can make it lose moisture. This can ruin the taste and feel of your meal.

Cutting Against the Grain

When slicing your grilled ribeye, use a sharp knife and cut against the grain. This makes the meat tender and easier to chew. Try to make slices about 1/2-inch thick, or adjust to your liking.

Cutting against the grain is key to getting that soft, tender texture. It’s a simple trick that makes a big difference.

By resting and slicing your steak right, you’ll make it taste like it’s from a fancy steakhouse. You’ll enjoy the amazing flavor and tenderness of this top cut of meat.

FAQ

What makes grilled ribeye steak a popular choice for summer cookouts?

Grilled ribeye steak is juicy, tender, and full of flavor. It’s a favorite for summer cookouts because of its rich taste.

What is the ideal thickness for grilling ribeye steaks?

The best thickness for grilling ribeye steaks is 1.5 inches. This thickness helps get a perfect sear on the outside and keeps the inside juicy.

What are some of the different names used for ribeye steak?

Ribeye steak is also known as Cowboy Cut, Delmonico, Spencer, beauty steak, market steak, or Scotch filet. In France, it’s called côte de boeuf or entrecôte.

What USDA grade is considered the top for ribeye steak?

USDA Prime is the top grade for ribeye steak. Only 2% of beef gets this label. It has excellent fat marbling.

What essential equipment is needed for grilling ribeye steaks?

You’ll need a clean, well-oiled grill preheated to medium-high heat. Also, a reliable meat thermometer, tongs, and a sharp knife are important.

How do you choose the best ribeye steaks?

Look for 1.5-inch thick steaks with a bright red color and no dark spots. Choose fresh-cut steaks from a butcher or high-turnover supermarket. The average serving size is 5-6 ounces, but steak lovers might prefer 8 ounces.

What is the recipe for the grilled ribeye steaks?

The recipe calls for 2 ribeye steaks (1.3 lbs each, 1.25″ thick). Season with 1.5 tsp sea salt, 0.5 tsp black pepper, and 3 sprigs of fresh rosemary. Grill on medium-high heat for 4-5 minutes per side for medium-rare.

How should you prepare the steak before grilling?

Let the steak come to room temperature before grilling. Season generously with salt, pepper, and rosemary. You can season and let it sit at room temperature for 20 minutes or season and refrigerate overnight for more flavor.

What is the best dry rub for ribeye steaks?

A simple dry rub of salt, pepper, and rosemary works well. For more complex flavors, try a Montreal seasoning blend, which includes pepper, garlic, paprika, and dried orange.

How do you achieve the perfect grill temperature for ribeye steaks?

Preheat the grill to medium-high (450°F-500°F) for a great sear. For thicker steaks, use both direct and indirect heat zones. Start with direct high heat for searing and then move to indirect heat to finish without burning the exterior.

How long should you grill ribeye steaks for different doneness levels?

For a 1.5-inch thick ribeye: Rare (125°F) – 5-6 minutes per side; Medium-Rare (130°F) – 6-8 minutes per side; Medium (135°F) – 8-9 minutes per side. Remember, carryover cooking will increase the internal temperature after removing from heat.

How do you achieve perfect grill marks on ribeye steaks?

For perfect grill marks, start with a very clean and well-oiled hot grill. Place steaks at a 45-degree angle to the grate, grill for about 4 minutes, then rotate 90 degrees for a diamond pattern. Repeat on the other side for consistent grill marks.

How do you test the doneness of grilled ribeye steaks?

Use a meat thermometer for accurate doneness, inserting it into the thickest part of the steak while avoiding bone or fat. For the touch test, Rare feels soft and spongy, Medium-Rare is slightly firmer with some resistance, and Medium feels firm with minimal give.

How do you enhance the flavor of grilled ribeye steaks?

You can enhance your steak with compound butter, such as a mixture of softened butter, herbs like parsley and thyme, or blue cheese butter for a stronger flavor.

How should you rest and slice grilled ribeye steaks?

Allow steaks to rest for 5-10 minutes after grilling to redistribute juices. This prevents juices from spilling when cut. Use a sharp knife to slice against the grain for maximum tenderness, aiming for slices about 1/2-inch thick.