This Grilled Ribeye Steak is tender within, showcasing a deliciously charred crust outside. Flavored with just fresh garlic, salt, and pepper, it’s a go-to recipe for summer grilling.
Recipe Details
As summer arrives, it’s time to enjoy grilling, and nothing beats a freshly grilled Ribeye Steak for dinner. This particular cut is among my favorites, and cooking it on the grill brings out its fantastic texture. It’s perfect for outdoor gatherings and complements virtually any side dish. This recipe works well on both gas and charcoal grills.
- TASTE: The steak is packed with garlicky goodness, savory with a hint of salt and a dash of peppery spice.
- TEXTURE: The ribeye is incredibly juicy, with a nice crunchy crust. Its combination of meat and fat ensures it’s delightfully tender.
- TIME: The complete recipe takes approximately 15 minutes from beginning to end.
- EASE: This dish is quick and uncomplicated, requiring only a few ingredients. It’s perfect for an easy grilling night.
What You’ll Need
Ingredient Notes
- Bone-in ribeye steak: This cut has great marbling, which contributes to its rich flavor, tenderness, and juiciness.
- Olive oil: This ingredient helps create a crisp exterior while the steak cooks.
- Garlic: Freshly minced garlic amplifies the flavor of the steak. While garlic powder can be used as an alternative, it doesn’t provide the same depth of flavor.
- Seasonings: Salt and black pepper.
Enhancements and Alternatives
- Experiment with various spices or herbs: You might try lemon pepper, ancho chili powder, white pepper, Montreal seasoning, or paprika. Fresh thyme and rosemary also make fantastic additions.
- Swap for a different cut of steak: This recipe can easily be adjusted for other cuts; just remember that the thickness of the meat may affect the cooking time.
- Add butter: Consider substituting oil with butter or combining both for a richer flavor.
- Incorporate onions: Enhance your steak’s taste by garnishing it with thinly sliced onions or shallots.
Preparing Grilled Ribeye Steak
- Allow steak to reach room temperature: Let the steaks sit until they come to room temperature.
- Season and oil the steaks: Pour olive oil over both sides of the steak and evenly sprinkle minced garlic. Season abundantly with salt and pepper.
- Grill it: Preheat your grill to between 450-500 degrees Fahrenheit. Grill the steak for about 3-4 minutes on each side, using an instant-read thermometer to verify the internal temperature for doneness.
- Rest the steak: After cooking, place the steak on a plate and tent it with foil. Allow it to rest for around 5 minutes prior to slicing and serving.
Pro Tip: My family enjoys steak cooked to medium or medium rare, aiming for an internal temperature of about 135-140 degrees Fahrenheit. Adjust the cooking time to match your preference.
### Recipe Tips
– **Avoid Starting with Cold Steaks**: Make sure your steak reaches room temperature before grilling; this contributes to a more even cooking process.
– **Season the Steak Generously**: Apply oil, pressed garlic, salt, and pepper liberally on all sides of the steak, ensuring it’s well-seasoned for enhanced flavor in every bite.
– **Utilize a Thermometer for Internal Temperature**: For reliable doneness, use an instant-read meat thermometer to measure the internal temperature at the steak’s thickest part.
– **Allow for Resting Post-Cooking**: After taking the steak off the heat, it’s vital to let it rest. Cutting too soon can lead to juice loss, resulting in a dry steak. Resting allows the juices to redistribute.
### Frequently Asked Questions
**Should I marinate a ribeye steak before grilling?**
While marinating a ribeye can improve both flavor and tenderness, it is not essential since ribeye is naturally tender. Exercise caution with marinades, as excessive soaking might hinder the formation of a good crust while grilling.
**What’s the ideal cooking duration for a ribeye?**
Cooking times will differ based on the steak’s thickness and the grill’s heat. To ensure it meets your liking, use a meat thermometer. For medium rare, aim for around 140 degrees Fahrenheit, 145 degrees for medium, and 150 degrees for medium well.
This Grilled Ribeye Steak, made at home, pairs effortlessly with a wide array of sides such as vegetables, potatoes, rice, and salad.
Pairing Suggestions
This homemade Grilled Ribeye Steak is versatile and perfect for complementing various side dishes. Consider serving it with vegetables, potatoes, rice, or a fresh salad.
- Vegetables: Consider pairing it with options like Sautéed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Brussels Sprouts, or Zucchini Fritters.
- Potatoes: Enhance this steak with Super Creamy Mashed Potatoes, Air Fryer Baked Potatoes, Scalloped Potatoes, or Crispy Air Fryer French Fries.
- Rice: Serve the ribeye atop a bed of Wild Rice, Hibachi Fried Rice, Wild Brown Rice, or Quinoa Fried Rice.
- Salad: Enjoy it alongside a Tri Color Pasta Salad (VIDEO), Asian Chicken Salad, or Cucumber Tomato Feta.
### Salad, or Salmon Potato Salad
## Prepare This Recipe Ahead of Time
**Make Ahead**: This dish is simple to whip up, requiring little preparation. If you’d like, you can grill the steak beforehand and refrigerate it until you’re ready to reheat.
**Storage**: Store any remaining ribeye steak in an airtight container in the fridge for up to four days. You can reheat it in a microwave, oven, stovetop, or grill.
**Freezing**: After cooling, the steak can be frozen whole or sliced in a freezer ziplock bag for as long as three months. To enjoy it later, thaw it in the refrigerator before reheating.
## More Delicious Steak Recipes!
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7 minutes.
**Resting time:** 5 minutes
**Servings:** 4
**Calories:** 299 kcal
**Author:** Dina
### Cooking Instructions
1. Let the steaks sit at room temperature to ensure even cooking.
2. Drizzle olive oil on both sides of the steak. Rub the pressed garlic over the top, bottom, and sides, then season generously with salt and pepper.
3. Preheat your grill to 450-500°F. Grill the steaks for about 3-4 minutes on each side. Use an instant-read thermometer to check the internal temperature; our family enjoys steak cooked to medium or medium rare, at about 135-140°F.
Cook to your preferred doneness.
After cooking, place the steak on a plate and cover it with foil. Allow it to rest for approximately five minutes to help the juices redistribute, enhancing the steak’s flavor and juiciness.
### Nutrition
– **Calories:** 299 kcal
– **Carbohydrates:** 0.5 g
– **Protein:** 23 g
– **Fat:** 23 g
– **Saturated Fat:** 8 g
– **Polyunsaturated Fat:** 2 g
– **Monounsaturated Fat:** 13 g
– **Cholesterol:** 69 mg
– **Sodium:** 59 mg
– **Potassium:** 309 mg
– **Fiber:** 0.03 g
– **Sugar:** 0.01 g
– **Vitamin A:** 17 IU
– **Vitamin C:** 0.5 mg
– **Calcium:** 11 mg
– **Iron:** 2 mg
