Grilled Ribeye Steaks Recipe
Savor perfectly seasoned, juicy ribeye steaks seared over high heat and finished to your ideal doneness. This Grilled Ribeye Steaks Recipe delivers rich marbling, a mouthwatering crust, and simple steps for steakhouse-quality results at home.
Ingredients
- 4 ribeye steaks 1½–2" thick, about 12–16 oz each, room temperature
- 1½ tsp coarse kosher salt per steak
- 1 tsp freshly ground black pepper per steak
- 2 Tbsp unsalted butter softened
- 1 clove garlic minced
- 1 tsp fresh thyme leaves
- Lemon wedges and chopped parsley for garnish (optional)
Instructions
- Prep Steaks: Pat steaks dry and season both sides with salt and pepper. Let rest 15 minutes.
- Preheat Grill: Heat gas or charcoal grill to 500–550°F, creating a direct (high heat) and indirect (lower heat) zone.
- Sear: Place steaks over direct heat. Sear 2–3 minutes per side for deep crust. For crosshatch grill marks, rotate 45° halfway through each side.
- Finish Cooking: Move steaks to indirect heat. Cover and grill until internal temperature reaches:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- (Use an instant‑read thermometer.)
- Rest: Transfer to a cutting board, tent loosely with foil, and rest 5–10 minutes.
- Compound Butter: In a small bowl, mix butter, garlic, and thyme. Dollop on each steak before serving.
- Slice & Serve: Slice against the grain into ¼″ strips or serve whole with lemon wedges and parsley.
Notes
- Dry Brine Option: Salt steaks 24 hours ahead; refrigerate uncovered to intensify flavor and improve crust.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently in a 250°F oven, then briefly sear.
- Variations: Top with chimichurri, coffee rub, or serve with Béarnaise sauce for a new flavor twist.