Grilled Ribeye Steak Recipe
I’ll never forget the first time I made grilled ribeye steak. You know how some meals just hit the spot? That was it for me. The marbling in the steak, the smoky grill flavor, and the buttery herb topping all came together perfectly.
If you’re looking for ideas on what to serve alongside your steak, consider pairing it with great grilled steak sides, which can really complement the flavors.
It’s my favorite go-to recipe when I want to impress family or friends with minimum effort but maximum flavor. Bonus? It’s so easy to make.
Credit: thesageapron.com
Ingredients
Here’s what you’ll need to make the perfect ribeye steak:
- Ribeye Steak: 2 pounds, approximately 1-inch thick, bone-in or boneless
- Montreal Seasoning: 2 teaspoons
- Compound Butter: 2 tablespoons
Variations
Make this recipe your own with these ideas:
- Herbaceous Butter: Try herb-infused butter with rosemary, thyme, or parsley.
- Spicy Twist: Add cayenne pepper or chili flakes to your dry rub for a fiery kick.
- Garlicky Finish: Use garlic-infused butter to add rich, savory goodness.
- Smoked Vibe: Smoked paprika in the rub adds deeper, smoky flavors.
For additional inspiration, take a look at some delicious steak recipes that might give you creative ideas for your next meal.
Cooking Time
Here’s a quick breakdown of the time needed for this dish:
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Total Time: 32 minutes
Equipment You Need
Make sure you’ve got these tools handy:
- Grill for searing the steak to perfection at high heat
- Tongs to flip the steaks without poking holes in the meat
- Instant-read Thermometer for nailing the perfect doneness
- Knife and Cutting Board for slicing the steak after it rests
How to Make Grilled Ribeye Steak?
Cooking a ribeye steak doesn’t have to be intimidating! Here’s how to do it step-by-step.
Prepare the Butter
If you’re making your herb butter, start by slicing it into ½-inch thick pieces and letting it come to room temperature. It’ll melt beautifully onto the steak later.
Apply the Dry Rub
Pat your ribeye steaks dry with a paper towel, then generously apply the Montreal seasoning on both sides. Massage the seasoning gently into the meat with your hands. Allow the steaks to marinate at room temperature for 20 minutes while you preheat your grill to 450°F-500°F.
Grill the Ribeye
Place the steaks directly onto the hot grill. Sear each side for 3-4 minutes for a perfect medium-rare doneness. If you prefer it more well-done, you can cook it slightly longer, but keep an instant-read thermometer handy to measure the internal temperature (e.g., 135°F for medium-rare). Flip the steak only once to form that perfect crust.
Rest and Top with Butter
Before you remove the steaks from the grill, top them with a slice of butter and allow it to melt into the meat. Remove the steaks from the grill and rest them on a cutting board for 5-10 minutes. Resting allows the juices to redistribute, keeping the meat tender and juicy.
Slice and Serve
Slice the ribeye against the grain for melt-in-your-mouth tenderness. Lay the slices out on a warm plate and serve with your favorite sides and garnishes. Enjoy! If you’re preparing other items like vegetables at the same time, try something like grilled steak and veggies to round out your meal.
Credit: acedarspoon.com
Why You’ll Love This Recipe?
This ribeye recipe is packed with reasons to try it:
- Unbeatable Flavor: The seasoning and butter bring out the best in the steak.
- Quick and Easy: Perfectly grilled steak in under 30 minutes.
- Customizable: Easy to tweak with spices, herbs, and flavors.
- Crowd-Pleaser: Perfect for family dinners or entertaining guests.
How to Serve Grilled Ribeye Steak?
Make this dish even more impressive with a few serving suggestions. Serve the steak on a wooden cutting board with the butter melting on top for a rustic, mouthwatering presentation. Pair it with classic sides like baked potatoes, a creamy cucumber salad, or some buttery roasted asparagus. For a fancier touch, garnish with fresh thyme or rosemary sprigs.
Nutritional Information
Here’s what you’re enjoying per serving:
- Calories: 1,050
- Protein: 92g
- Carbohydrates: 1g
- Fat: 76g
Make Ahead and Storage
You can prep parts of this recipe in advance to save time. The dry rub can be mixed in advance and stored in a cool, dry place for weeks. If you plan to season the steak ahead of time, you can refrigerate it overnight, but know it won’t be the classic dry marinade.
Once cooked, leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or wrap in foil and warm in the oven. Avoid microwaving to keep the meat tender!
Tips for Making the Recipe
I’ve made this ribeye steak plenty of times, and these tips always help:
- Marbling Matters: Choose steaks with good marbling for a juicier bite.
- Season the Grill: Clean and lightly oil the grill grates to prevent sticking.
- Don’t Skip Resting: Resting the steak after grilling locks in the juices.
- Watch the Temperature: Use a thermometer to hit your preferred doneness without overcooking.
