Name: Grilled Ribeye Steak
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 units Ribeye Steaks (1.5 inches thick); 2 tbsp Kosher Salt; 1 tbsp Coarse Black Pepper; 1 tsp Garlic Powder; 4 tbsp Unsalted Butter, softened; 1 tsp Fresh Rosemary, minced; 1 tsp Fresh Thyme, minced; 2 cloves Garlic Cloves, minced

"Savor the rich, marbled flavors of a perfectly charred ribeye steak finished with a luxurious garlic-herb compound butter. This recipe delivers a restaurant-quality crust and a melt-in-your-mouth interior that is ideal for any backyard BBQ or special occasion."

Ingredients

Qty	Item
2 units 900 g	Ribeye Steaks (1.5 inches thick)
2 tbsp 30 g	Kosher Salt
1 tbsp 6 g	Coarse Black Pepper
1 tsp 3 g	Garlic Powder
4 tbsp 56 g	Unsalted Butter, softened
1 tsp 1 g	Fresh Rosemary, minced
1 tsp 1 g	Fresh Thyme, minced
2 cloves 6 g	Garlic Cloves, minced

How to Make Grilled Ribeye Steak

Remove the steaks from the refrigerator 45 minutes before cooking to bring them to room temperature; this ensures even cooking throughout.

Preheat your grill to high heat, aiming for a surface temperature between 450°F and 500°F (230°C to 260°C).

Pat the steaks completely dry with paper towels. Season aggressively on all sides, including the thick edges, with kosher salt, black pepper, and garlic powder.

In a small bowl, combine the softened butter, minced garlic, rosemary, and thyme to create a compound butter. Set aside.

Place the steaks on the hot grill grates. For a 1.5-inch steak, sear for about 4-5 minutes per side for a perfect medium-rare finish.

Use an instant-read thermometer to check the internal temperature: 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium.

Remove the steaks from the grill and immediately top each with a generous tablespoon of the garlic herb butter.

Tent the steaks loosely with aluminum foil and let them rest for at least 10 minutes before slicing to allow the juices to redistribute.

·
Always use a meat thermometer rather than guessing by time to ensure the perfect level of doneness.
·
Patting the meat dry is essential for achieving a proper crust; moisture on the surface creates steam instead of a sear.
·
Avoid using a fork to turn the steaks; use tongs to prevent piercing the meat and losing flavorful juices.
·
If using a gas grill, keep the lid closed as much as possible to maintain high heat.

Frequently Asked Questions

How do I prevent flare-ups on the grill?

Ribeye has high fat content. To manage flare-ups, keep a 'cool zone' on your grill where you can move the steak if the flames get too aggressive.

Should I choose bone-in or boneless ribeye?

Bone-in ribeye (Cowboy steak) often has more flavor and a more impressive presentation, but boneless is easier to slice and cooks slightly faster.

What is the best internal temperature for a ribeye?

For a ribeye, medium-rare (130-135°F) is ideal as it allows the internal fat (marbling) to render and soften without drying out the meat.

Can I use this recipe for a cast iron skillet?

Absolutely. Use the same seasoning and butter method, searing in a very hot cast iron pan with a tablespoon of high-smoke-point oil for 4 minutes per side.

Video Tutorials

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