If you have ever dreamed of savoring a steakhouse-quality dish right in your own backyard, this Perfect Grilled Ribeye Steak Recipe is your golden ticket. Featuring thick, juicy ribeyes seasoned simply yet impeccably with sea salt, pepper, and fragrant rosemary, it’s a celebration of meaty flavor and juicy tenderness. This recipe nails the art of grilling with an easy technique that ensures a beautiful crust and a melt-in-your-mouth interior every time. Whether it’s a weekend cookout or a special dinner, this is the kind of steak that turns an ordinary meal into memorable moments.
Ingredients You’ll Need
The magic of this Perfect Grilled Ribeye Steak Recipe lies in its simplicity. Each ingredient is chosen not only for flavor but to enhance the natural qualities of the ribeye. A handful of fresh herbs and a few pantry staples are all it takes to elevate this dish to perfection.
- 2 Ribeye Steaks (1.3 lbs each, 1 1/4″ thick): Opt for well-marbled cuts for the best juiciness and flavor.
- 1 1/2 tsp sea salt: Coarse salt helps create the perfect crust and brings out the meat’s depth.
- 1/2 tsp black pepper: Freshly ground gives a subtle heat that complements but doesn’t overpower.
- 3 sprigs fresh rosemary (or 1 Tbsp finely chopped leaves): Adds a wonderfully subtle piney aroma that pairs beautifully with beef.
- Chimichurri sauce (optional): A fresh, herby topping that brightens up each bite if you want an extra layer of flavor.
How to Make Perfect Grilled Ribeye Steak Recipe
Step 1: Season Your Steaks With Confidence
Start by liberally seasoning your ribeye steaks with the sea salt and black pepper. Don’t be shy here—this seasoning is your flavor foundation. Next, press the fresh rosemary leaves onto the steak, letting their earthy scent infuse the meat even before grilling. Trust that simple, high-quality seasoning is key to an unforgettable steak.
Step 2: Get the Grill Ready
Preheat your grill to a medium-high temperature—this ensures the perfect sear. Once hot, place the steaks on the grill, and immediately cover to trap the heat. Then reduce the heat to medium for steady cooking. This method creates that signature steakhouse crust without drying out the inside.
Step 3: Grill to Juicy Perfection
Grill your steaks for about 4 to 5 minutes per side for medium rare doneness. Resist the urge to flip more than once; flipping only once helps develop a rich, caramelized crust. Use an instant-read thermometer if you want to be precise, aiming for about 130°F for medium rare. Remember, the steak will carry over cook slightly when resting.
Step 4: Rest and Slice Like a Pro
Resting your steaks is a must! Tent them loosely with foil and let them relax for 15 minutes. This keeps all those glorious juices locked inside. When ready, slice the steak against the grain—this ensures each bite is tender and easy to chew. If you like, drizzle with chimichurri sauce for a fresh herbal kick or serve it on the side.
How to Serve Perfect Grilled Ribeye Steak Recipe
Garnishes
While the steak shines on its own, garnishing with a few rosemary sprigs or a dollop of chimichurri can add color and an extra pop of flavor. A sprinkle of flaky sea salt just before serving also amps up the texture and taste.
Side Dishes
Pair your ribeye with rustic roasted potatoes, grilled seasonal vegetables, or a fresh garden salad to balance the richness. Creamy mashed potatoes or a classic Caesar salad can offer comforting textures that complement the steak magnificently.
Creative Ways to Present
For a show-stopping look, slice the steak thinly and fan it across a wooden board alongside grilled garlic bread and vibrant chimichurri. Alternatively, stack a thick slice on a warm plate, topped with a pat of herb butter melting slowly over the crust. Presentation can be rustic or elegant, whichever suits your occasion.
Make Ahead and Storage
Storing Leftovers
If you have any steak leftover, wrap it tightly in foil or place it in an airtight container and refrigerate. It will stay delicious for up to 3 days, just avoid leaving it out at room temperature for too long. Keeping it cool ensures it stays tender and flavorful.
Freezing
You can freeze cooked ribeye steaks wrapped in plastic wrap and then foil to prevent freezer burn. Properly stored, they maintain quality for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
The best way to reheat leftover steak without drying it out is gently on the stove or in the oven with a little broth or butter, keeping the meat moist. Avoid microwaving if you can, or use short bursts at a lower power to preserve texture and flavor.
FAQs
What thickness is best for the Perfect Grilled Ribeye Steak Recipe?
A thickness of about 1 to 1 1/4 inches is ideal because it allows you to get a great sear on the outside while keeping the inside juicy and medium rare. Thinner steaks cook too quickly and can dry out.
Can I use other herbs besides rosemary for this recipe?
Absolutely! Thyme, oregano, or even a bit of sage make excellent substitutions. Each herb will bring a slightly different aroma but keep the seasoning fresh and herbaceous.
How do I know when my ribeye is cooked perfectly?
The best way is to use an instant-read thermometer. For medium rare, aim for 130°F; for medium, 140°F. Remember, the steak will continue cooking a bit after you remove it from the grill.
Is chimichurri necessary in the recipe?
Not at all—it’s an optional topping that adds a bright, zesty flavor. The steak is delicious on its own with just salt, pepper, and rosemary, but chimichurri makes for a great variation.
Can I make this recipe indoors on a grill pan?
Yes, you can! Preheat your grill pan until it’s really hot, then follow the same seasoning and cooking steps. It won’t have the exact smoky flavor, but the crust and juiciness will still be amazing.
Final Thoughts
There’s something truly special about biting into a perfectly grilled ribeye that has been treated with simple ingredients and mindful technique. This Perfect Grilled Ribeye Steak Recipe is not only easy to make but delivers extraordinary flavor that will impress anyone lucky enough to share your meal. So fire up the grill, invite your favorite people, and get ready to enjoy a steak you’ll want to make again and again.
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Perfect Grilled Ribeye Steak Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 to 4.4 servings from 2 large steaks
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Perfect Grilled Steak Recipe delivers restaurant-quality ribeye steaks right at home, featuring a simple seasoning of sea salt, black pepper, and fresh rosemary. With just a few minutes on a hot grill, you achieve a juicy, flavorful medium-rare steak, complemented perfectly by an optional chimichurri sauce for vibrant freshness.
Ingredients
Steak Seasoning
- 2 Ribeye Steaks (1.3 lbs each, 1 1/4″ thick)
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 sprigs fresh rosemary or 1 Tbsp finely chopped rosemary leaves
Optional Sauce
- Chimichurri sauce (to serve)
Instructions
- Season the Steak: Generously season both sides of each ribeye steak with sea salt, black pepper, and fresh rosemary. Rub the seasoning into the meat to ensure even coverage and enhanced flavor.
- Preheat and Grill: Preheat your grill to medium-high heat. Once heated, place the steaks on the grill, cover, and reduce the heat to medium. Grill the steaks for approximately 4-5 minutes on each side, flipping only once. Use an instant-read thermometer to check for desired doneness, aiming for medium-rare.
- Rest and Serve: Remove the steaks from the grill and tent them loosely with foil. Let them rest for 15 minutes to allow the juices to redistribute. After resting, slice the steak against the grain and optionally serve with chimichurri sauce drizzled on top.
Notes
- Resting the steak is crucial for juicy results; do not skip this step.
- Use an instant-read thermometer to achieve perfect doneness: 130°F-135°F for medium rare.
- Flipping only once helps develop a good crust on the steak.
- Chimichurri sauce adds a bright, tangy flavor that complements the richness of the ribeye perfectly but can be omitted if desired.
- If grill is not available, this recipe can also be prepared on a stovetop grill pan with similar timing.
