Description
This Grilled Ribeye Steak recipe delivers perfectly seasoned, juicy ribeye steaks cooked to medium-rare perfection on a grill or grill pan. Simple ingredients like kosher salt, black pepper, and garlic powder enhance the natural flavors of the steak. The recipe includes tips for grilling, resting, storing, and reheating, ensuring a delicious steak experience every time.
Ingredients
Scale
Steak
- 2 (10-ounce) boneless ribeye steaks
Seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Season the steaks: Bring the ribeye steaks to room temperature to ensure even cooking. Heat an outdoor grill or a grill pan over high heat. Oil the grill grates with a paper towel dipped in oil to prevent sticking. Pat the steaks dry thoroughly with a paper towel, then evenly season both sides of the steaks with kosher salt, ground black pepper, and garlic powder.
- Grill the steaks: Place the steaks on the hot grill and close the lid. Grill for 3 to 4 minutes on one side, then flip and continue grilling for another 3 to 4 minutes. Use an instant-read thermometer to check for doneness; the internal temperature should be 130°F (54°C) for a perfect medium-rare.
- Rest and serve: Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute. Serve the steaks whole or slice thinly against the grain. Optionally, top with herbed compound butter or béarnaise sauce for extra flavor.
Notes
- Storage: Store leftover ribeye steak in an airtight container in the refrigerator for 4 to 5 days.
- Reheating: Reheat gently in a skillet over medium-low heat until warmed through to maintain texture. Alternatively, use a 250°F (120°C) oven for 10 to 15 minutes. Microwaving is possible but cover with a damp paper towel to retain moisture.
Keywords: ribeye steak, grilled steak recipe, steak seasoning, medium-rare steak, easy grilling recipes