Juicy Grilled Ribeye Steak Recipe: Backyard Chef’s Dream

Juicy and tender, this grilled ribeye steak promises a mouthwatering journey through culinary delight.

Beef enthusiasts know the magic happens when high-quality meat meets perfect technique.

Marbling creates incredible flavor depth that makes every bite unforgettable.

Selecting premium cuts requires careful consideration and passion for exceptional ingredients.

Summer evenings call for outdoor grilling adventures that bring people together around smoky, delectable meals.

Mastering the art of steak preparation takes practice, patience, and a dash of confidence.

You’ll want to savor each perfectly seared morsel that emerges from the grill.

What Goes With Grilled Ribeye Steak

• Elevate Robust Red Wine Pairing: Cabernet Sauvignon offers bold tannins that complement the rich, grilled ribeye's intense flavor profile, creating a harmonious taste experience.
• Craft Zesty Chimichurri Sauce: Prepare a bright, herbal Argentine-style sauce with fresh parsley, garlic, red wine vinegar, and olive oil to cut through the steak's richness and add vibrant complexity.
• Enhance Smoky Side Dish: Roast grilled asparagus or charred brussels sprouts with smoked paprika and sea salt to mirror the steak's grilled characteristics and provide a complementary vegetable accompaniment.

How To Store Grilled Ribeye Steak Easily

• Refrigerate: Store leftover grilled ribeye steak in an airtight container for up to 3-4 days. Wrap tightly in plastic wrap or aluminum foil to prevent drying out.
• Freeze: Place steak in a freezer-safe bag, remove excess air, and freeze for up to 2-3 months. Label with the date for easy tracking.
• Microwave Reheat: Place steak on a microwave-safe plate, cover with a damp paper towel. Heat in 30-second intervals, checking temperature to avoid overcooking.
• Skillet Reheat: Warm a cast-iron skillet over medium-low heat. Add a touch of olive oil, quickly sear the steak for 1-2 minutes per side to maintain moisture and flavor.

Grilled Ribeye Steak FAQ Section

• How do I choose the best ribeye steak at the store?

Look for steaks with good marbling, bright red color, and consistent thickness around 1-1.5 inches. Choose USDA Prime or Choice grade for the best flavor and tenderness.

• Can I grill a frozen ribeye steak?

No, always thaw your steak completely in the refrigerator before grilling. Thawing takes about 24 hours for a 1-inch thick steak. Never grill a frozen steak as it will cook unevenly.

• Why is it important to let the steak rest before and after grilling?

Resting before grilling brings the steak to room temperature for even cooking, and resting after grilling allows juices to redistribute, ensuring a more flavorful and tender steak.

Why Grilled Ribeye Steak Is Always A Winner

• Maximize Flavor Explosion: Packed with a unique blend of spices like coriander, cayenne, and garlic powder that create a mouthwatering crust and deep, rich taste profile.
• Grill Like a Pro: Simple technique allows even home cooks to achieve restaurant-quality results with perfectly seared edges and juicy, tender interior.
• Quick Weekend Showstopper: Requires minimal ingredients and preparation, making it an impressive meal for family gatherings or spontaneous cookouts that looks and tastes gourmet.
• Master Temperature Control: Meat thermometer guide ensures precise doneness, helping both novice and experienced grillers cook steak exactly to their preference without guesswork.

What You’ll Need For Grilled Ribeye Steak

• Ribeye Steak: A tender and flavorful cut of beef known for its rich marbling and juicy texture.

• Salt, Black Pepper, Ground Coriander, Garlic Powder, Onion Powder, Cayenne Pepper: A balanced blend of spices that enhances the natural flavor of the steak and creates a delicious, complex seasoning crust.

• Olive Oil: Helps seasonings adhere to the steak and promotes even browning during grilling.
• Paper Towel: Used for drying the steak surface to ensure better searing and crust formation.

How To Make Grilled Ribeye Steak Step By Step

Step 1: Bring Steaks to Life

Pull ribeye steaks from the refrigerator and let them breathe at room temperature for 30-60 minutes. Gently pat each steak dry using a clean paper towel to remove excess moisture, which helps create an incredible sear.

Step 2: Prepare the Grilling Station

Clean grill grates thoroughly with a wire brush. Lightly coat grates with vegetable or olive oil to prevent sticking.

Crank up the heat to a blazing 450-500°F, creating direct high-heat zones for perfect searing.

Step 3: Flavor Explosion

Brush steaks generously with olive oil on both sides.

• Kosher salt
• Cracked black pepper
• Ground coriander
• Garlic powder
• Onion powder
• Cayenne pepper

Massage seasonings into the meat to ensure maximum flavor penetration.

Step 4: Searing Magic

Place steaks directly over high heat.

Sear the first side for 2-4 minutes until a gorgeous golden-brown crust develops. Flip carefully and repeat on the opposite side, creating beautiful grill marks.

Step 5: Temperature Precision

• Rare: 125°F
• Medium Rare: 135°F
• Medium: 145°F
• Medium Well: 155°F
• Well Done: 160°F

Step 6: Finishing Touch

If steaks need more cooking, move to indirect heat. Continue grilling 4-6 minutes per side, monitoring temperature closely.

Step 7: Juicy Resting Period

Transfer steaks from grill and let them rest on a cutting board for 5 minutes. This crucial step allows juices to redistribute, ensuring maximum tenderness.

Step 8: Serve and Devour

Slice steaks against the grain, revealing a perfectly cooked interior. Serve immediately and savor every delicious bite.

Cooking Tips For Grilled Ribeye Steak

• Dry the steaks thoroughly to achieve a perfect sear and develop a beautiful golden crust. Use fresh, high-quality ground spices for maximum flavor intensity and aroma. Let steaks rest at room temperature before grilling to ensure even cooking and tenderness. Check internal temperature with a reliable meat thermometer to avoid overcooking and maintain optimal juiciness. Allow steaks to rest after grilling, which helps redistribute meat juices and guarantees a more succulent dining experience.

Easy Ways To Switch Up Grilled Ribeye Steak

• Herb-Crusted Ribeye: Coat steaks with a mixture of fresh rosemary, thyme, and parsley before grilling for an aromatic herb infusion.
• Spicy Southwest Ribeye: Replace existing spices with chili powder, smoked paprika, cumin, and a dash of chipotle for a bold southwestern kick.
• Balsamic Glazed Ribeye: Brush steaks with a balsamic reduction during the last few minutes of grilling for a tangy, caramelized exterior.
• Coffee-Rubbed Ribeye: Create a dry rub using ground coffee, brown sugar, and black pepper for a rich, complex flavor profile with subtle sweetness.

Grilled Ribeye Steak Recipe

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4.7 from 9 reviews

• Total Time: 42-80 minutes
• Yield: 2 1x

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Description

Sizzling Grilled Ribeye Steak brings robust flavors from prime beef, expertly seasoned and charred to perfection. Rich marbling and expert technique guarantee a mouthwatering experience you won’t forget on your culinary journey.

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Ingredients

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Meat:

• 2 ribeye steaks (12–14 ounces/340–400 grams each)

Spices and Seasonings:

• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper

Cooking Oil:

• 2 tablespoons olive oil

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Instructions

1. Allow ribeye steaks to reach room temperature for 30-60 minutes, ensuring even cooking. Thoroughly blot moisture from the meat’s surface using paper towels to promote optimal searing.
2. Thoroughly clean grill grates and apply a light coating of oil. Heat grill to intense direct heat between 450-500°F, creating perfect grilling conditions.
3. Massage olive oil across both surfaces of the steaks, ensuring complete coverage. Create a robust seasoning blend by generously sprinkling salt, pepper, ground coriander, garlic powder, onion powder, and cayenne pepper across entire steak surfaces.
4. Position steaks directly over high heat zones. Sear first side for 2-4 minutes until a rich, golden crust develops, creating beautiful caramelization and deep flavor profiles.
5. Carefully monitor internal meat temperature using a precise meat thermometer. Target temperatures include rare (125°F), medium rare (135°F), medium (145°F), medium well (155°F), and well done (160°F).
6. Transfer steaks to indirect heat zones if additional cooking time is required. Continue grilling 4-6 minutes per side, adjusting placement to achieve desired doneness without burning.
7. Remove steaks from grill and let them rest undisturbed for 5 minutes. This crucial resting period allows internal juices to redistribute, ensuring maximum tenderness and flavor retention.
8. Slice steaks against natural muscle grain and serve immediately while maintaining optimal temperature and juiciness.

Notes

• Use room temperature steaks to ensure even cooking and prevent tough meat texture.
• Pat steaks completely dry to achieve a perfect golden-brown crust and maximize seasoning adherence.
• Choose high-quality ribeye with good marbling for enhanced flavor and tenderness.
• Experiment with different spice blends to customize the steak’s flavor profile while maintaining the core seasoning.
• Let steaks rest after grilling to allow juices to redistribute, creating a more succulent and tender eating experience.
• Invest in a reliable meat thermometer to achieve precise doneness without overcooking.
• For leaner diets, trim visible fat and opt for smaller portion sizes while maintaining the grilling technique.
• Consider using a cast-iron skillet as an alternative cooking method for those without a grill, maintaining similar high-heat searing results.

• Prep Time: 30-60 minutes
• Cook Time: 12-20 minutes
• Category: Dinner, Snacks
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 660
• Sugar: 0 g
• Sodium: 960 mg
• Fat: 48 g
• Saturated Fat: 16 g
• Unsaturated Fat: 28 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 52 g
• Cholesterol: 130 mg