The Ultimate Grilled Ribeye Steak: Juicy, Flavorful, and Perfectly Cooked Every Time
By Jason Griffith
There’s nothing quite like the sizzle of a ribeye steak hitting a hot grill, promising a juicy, tender, and incredibly flavorful meal. Often considered the king of steaks, the ribeye, with its beautiful marbling, delivers a rich, buttery taste that’s hard to beat. This recipe focuses on simple, bold seasonings and precise grilling techniques to ensure your ribeye is cooked to perfection, achieving that sought-after crust and a melt-in-your-mouth interior. It’s an experience that’s both deeply satisfying and surprisingly straightforward to achieve at home.
Why I Love This Recipe
For me, grilling a great steak is one of life’s simple pleasures, and the ribeye is my absolute favorite cut for the job. What I love most about this particular recipe is its emphasis on quality ingredients and straightforward technique. You don’t need a lot of fuss to make an incredible steak. The combination of fresh rosemary, garlic powder, salt, and peppercreates a robust flavor that perfectly complements the rich beef, without overpowering it. The high heat grill creates a beautiful char, while the quick cook time ensures a juicy, tender interior. It’s a testament to how simple steps can lead to truly restaurant-quality results, making every bite a celebration.
Ingredients:
- 4 (10-ounce) rib-eye steaks, boneless, about 1-inch thick, at room temperature
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary, finely chopped
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil
- 1-2 tablespoons unsalted butter, cut into 4 small pats
Swaps and Notes
- Steak Thickness: This recipe is optimized for 1-inch thick ribeyes. If your steaks are thinner or thicker, you’ll need to adjust grilling times accordingly.
- Steak Cut: While ribeye is ideal, you can apply this seasoning and method to other well-marbled cuts like New York strip or sirloin.
- Salt: Kosher salt is preferred for its coarser texture, which adheres well to the steak and helps form a crust. If using table salt, reduce the amount by half.
- Herbs: Fresh rosemary adds a wonderful piney, aromatic note. If you don’t have fresh, use 1 teaspoon of dried rosemary (crushed between your fingers) instead. Fresh thyme or a mix of rosemary and thyme would also be delicious.
- Garlic: Garlic powder ensures even distribution and prevents burning that fresh minced garlic might experience at high heat.
- Butter: Adding a pat of unsalted butter at the end melts into the steak as it rests, adding richness and a luscious finish.
- Room Temperature Steaks: Letting the steaks come to room temperature for about 30-60 minutes before grilling helps them cook more evenly.
Instructions:
1. Preheat the Grill: Heat your grill (gas or charcoal) to high heat. You want it screaming hot to get a perfect sear and grill marks. Close the lid and let it preheat for at least 10-15 minutes.
2. Prepare the Seasoning Blend: In a small bowl, combine the 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 2 tablespoons finely chopped fresh rosemary, and ¼ teaspoon garlic powder. Stir everything together until well combined.
3. Season the Steaks: Brush each of the rib-eye steaks lightly with olive oil. This helps the seasoning stick and prevents the steaks from sticking to the grates. Sprinkle the prepared rosemary mixture generously and evenly over each side of the steaks, pressing gently to ensure the seasoning adheres well. Don’t be shy – this is where the flavor comes from!
4. Grill the Steaks: Carefully place the seasoned steaks directly on the hot grill grates. Grill for 4 to 5 minutes on each side for medium-rare. For other doneness levels, adjust as follows:
- Rare: 3-4 minutes per side (internal temp 125-130°F / 52-54°C)
- Medium: 5-6 minutes per side (internal temp 135-140°F / 57-60°C)
- Medium-Well: 6-7 minutes per side (internal temp 145-150°F / 63-66°C)
- Well-Done: 7-8+ minutes per side (internal temp 155°F+ / 68°C+)
- Remember: Use an instant-read thermometer for accuracy, inserting it into the thickest part of the steak, avoiding bone.
5. Rest and Serve: Once cooked to your desired doneness, remove the steaks from the grill and place them on a cutting board or platter. Let them rest for 5 minutes. This critical resting period allows the juices within the steak to redistribute, ensuring a tender and juicy result. After resting, top each steak with a small pat (1 to 2 teaspoons) of unsalted butter. The butter will melt beautifully over the warm steak, adding extra richness. Serve immediately and enjoy your perfectly grilled ribeye!
Tips for Success
- Room Temperature Steaks: Letting steaks sit out for 30-60 minutes before grilling helps them cook more evenly from edge to center.
- High Heat is Key: A screaming hot grill creates that desirable crust (Maillard reaction) and beautiful grill marks.
- Don’t Flip Too Soon: Let the steak develop a good sear before flipping. It will naturally release from the grates when ready.
- Use a Thermometer: For perfectly cooked steak every time, an instant-read meat thermometer is your best friend.
- Rest Your Steak: This is arguably the most important step for a juicy steak. Don’t skip it!
- Pat Dry: Always pat your steaks dry before seasoning to encourage a better crust.
Serving Suggestions and Pairings
This perfectly grilled ribeye steak is a showstopper on its own, but it pairs beautifully with a variety of sides:
- Classic Potato Sides: Creamy mashed potatoes, crispy roasted potatoes (like Greek Lemon Potatoes), or a hearty baked potato.
- Vegetable Sides: A fresh green salad, grilled asparagus, roasted broccoli, or these incredible Caramelized Pearl Onions in Balsamic Glaze.
- Sauces: A classic béarnaise, a simple red wine reduction, or a fresh chimichurri.
- Wine Pairing: A bold Cabernet Sauvignon, a rich Merlot, or a spicy Syrah/Shiraz would be perfect.
- For other hearty and comforting meals, explore these Chefmaniac favorites:
Final Thoughts
Grilling a perfect ribeye steak might seem daunting, but with this simple recipe and a few key tips, you can achieve a restaurant-quality result right in your backyard. The combination of the rich meat, fragrant rosemary, and that perfect crust makes for an unforgettable meal. Get ready to savor every juicy, flavorful bite!
What’s your preferred steak doneness, or do you have a secret seasoning blend you swear by? Share your grilling wisdom in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
Leave a Reply