Grilling the Perfect Ribeye Steak
This is a “how to” post on grilling the Perfect Ribeye Steak. Why go to an expensive restaurant to get a great steak? Steak is one of the easiest and fastest foods to grill!
I know most of you probably already are expert “grillers” and know exactly how to go about grilling the perfect ribeye steak (No? Me neither). I had NO idea how to cook beef until my trip to Wooster, Ohio with Certified Angus Beef.
I was absolutely clueless! We worked on cooking up some holiday roasts and not so much grilling. Lucky for me they have a fabulous website where you can look up any cut of beef and get great information on how to cook it. I reference their site all.the.time.
Grilling is one of the most exciting ways to enjoy beef and, quite frankly, my absolute favorite. I’m completely obsessed with grilling this time of the year. If I didn’t constantly run out of propane I would be grilling out every night.
That was a hint to my hubby to get me more propane- haha! Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method for grilling ribeye steaks provides maximum flavor and optimal tenderness.
I do know that strip steaks, Flank and and Ribeye are the best for grilling. You just have to do it right so you don’t mess up a perfectly good (and most of the time, expensive) cut of beef. Grilling the perfect steak is an art form and takes practice, practice and more practice to master.
The ribeye steak is a pretty forgiving cut of meat: it is a large tender cut of beef from the outer side of the rib. Ribeyes are rich, juicy and full-flavored with generous marbling throughout.
This fat marbling makes for a very flavorful and juicy steak without tons of effort. Keepin’ it simple – just how I like it!
I like to grill mine to a perfect medium-rare. The biggest thing to keep in mind when grilling steak is that you can always throw it back on the grill if it isn’t done enough, but you can’t undo the damage of an over-cooked steak. Therefore, err on the side of rare!
Note: I made these professional looking diamond grill marks by placing the ribeye steaks on the grill with the ends at 10 and 4 o’clock. Once the meat seared, I turned them clockwise, so the ends were at 2 and 8 o’clock. After a minute or two, flip the steaks over and cook until they reach the desired doneness.
I am absolutely positive that you will love these Philly Cheesesteak Baked Egg Rolls if you love your red meat like I do! They can be served as dinner or an appetizer. I also love how my friend Lisa made her steak into this Southwestern Steak Salad. I’m totally trying that soon! Enjoy and happy grilling!
- 4 choice rib-eye steaks
- Salt and ground black pepper, to taste
- garlic powder, to taste
- Prepare your grill (gas or charcoal) according to manufacturer's instructions or until very hot (about 500 - 550°F)
- Place rib-eye steaks on a large platter and season on all sides with garlic powder, salt and pepper, or as desired.
- Let them sit at room temperature for 10 minutes before grilling.
- Transfer seasoned steaks to preheated grill – they should sizzle.
- After a couple minutes, once juices begin to rise to the surface, use tongs to flip steaks over.
- Continue grilling steaks to desired doneness. Use an instant-read thermometer for accuracy. I cooked mine about 4 to 6 minutes on each side for a perfect medium-rare. (see in the above post for creating the diamond grill marks.)
- Remove steaks to a clean plate and let rest for 5 minutes before serving.
- The resting period is important so that the juices don’t run out when you cut into the ribeye, so be patient! Enjoy!
Those steaks look amazing. Your diamond marks are perfect!
My husband is the griller in our family. One of the best tips he’s learned is to always, always, let the steak rest for 5-10 minutes before serving. Otherwise the juices will run out and ruin the steak!
seriously your grill mark are PERFECT!! we just grilled ribeyes for the first time last week, and they were delicious
I’m jealous of this trip! 😉
I am totally drooling over this steak!! It is absolutely perfect! Such a fun trip we had too!
We’re big steak eaters here and rib-eyes are our all time favorite! You just can’t beat a nicely marbled rib-eye. Yum!
Ribeye is by far my favorite cut of meat! Excellent job on the grill marks! No matter how many times I try that I can never remember where I started and end up w/ wonky grill marks
This is a super interesting post Ashley! I love the tip at the end to let them sit for 5 minutes before eating to ensure the juices have time to set. I love grilling this time of the year too! That ribeye looks amazing..
Love, love, love steak Ashley and the perfect grilled steak is what makes them so juicy and tender. Ribeye is one of my favorites – so flavorful!
Try cooking using the reverse sear method. You won’t be sorry.
Who doesn’t like steak? I certainly do. And ribeye is my favorite cut for grilling (or eating!). Super post — I’ve had way too many overcooked steaks, but yours is perfect. Thanks!
There’s not much I love more than a perfectly grilled steak. Looks awesome!
Grilling steak is my favorite thing ever! I’m such a huge fan of red meat…yum!
I don’t eat red meat but my boyfriend would kill for 3 of these right about now. Such perfect grill markings!
I always prefer a good ribeye over a T-bone. This looks perfect!
Those grill marks are just beautiful! Love the tips for the perfect rib eye!
Ribeye is our favorite! In fact we just had it the day before yesterday. 🙂 And I’m with you – we never go out for steak because it’s so easy to make it just as good (if not better) at home.
Pingback: Rare Roundup: weekly favorites [6-12-15] | Go Rare
Cook times will very on size..my rib eyes i get from costco are always a inch thick (give or take) so they are usually 7 or so min a side at 450° to a perfect 149° ..i take mine out atleast a half hr before cooking to bring ro room temp (never throw a cold steak on the grill, you shock the meat) also do not, i say do not put salt on till just before ya toss it on the grill.. if you pre season to rest in the fridge on a rack do not ad salt..salt will draw out the moisture. key is always a minimum 10 minute rest at least ..and never ever, ever ever poke your steak whilst cooking, use tongs to flip.
Looks good and yummy, ace job
Pingback: Weekly Meal Plan {Week 45} | Wishes and Dishes
Try reverse sear method. IT’S THE BEST WAY.
Since you mentioned it twice, I will try it tonight.
I’m going to try the reverse sear method. If I can find my way back to tis website, I surf a lot, I’ll post about it.