Grilled Ribeye Steak

Ingredients

• 2 ribeye steaks, about 1 to 1½ inches thick
• 1½ tablespoons olive oil
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons unsalted butter
• 3 garlic cloves, lightly crushed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions

1. Bring the steaks to room temperature
Remove the ribeye steaks from the refrigerator about 30–45 minutes before grilling. Pat them very dry with paper towels. This helps them develop a beautiful crust.

2. Season the steaks
Brush both sides lightly with olive oil. Season generously with salt, black pepper, garlic powder, and smoked paprika. Gently press the seasoning into the meat.

3. Preheat the grill
Heat your grill to high, around 450–500°F (230–260°C). Clean and lightly oil the grates.

4. Grill the ribeye
Place the steaks directly over the hottest part of the grill. Cook for about 4–5 minutes on the first side without moving them.

Flip and grill for another 3–5 minutes, depending on thickness and your preferred doneness.

For a beautiful crosshatch pattern, rotate the steak about 90 degrees halfway through cooking each side.

5. Add the butter and herbs
During the final minute, add butter, crushed garlic, rosemary, and thyme to a small grill-safe pan or skillet. Once the butter melts, spoon the aromatic butter over the steaks.

6. Check the temperature
For the best results, use an instant-read thermometer:

• Rare: 120–125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F
• Medium-well: 150–155°F
• Well-done: 160°F+

The temperature will rise slightly while the steak rests.

7. Rest the steaks
Transfer the ribeyes to a plate or cutting board and let them rest for 5–10 minutes. This allows the juices to redistribute throughout the meat.

8. Serve
Slice against the grain and serve immediately with the garlic-herb butter drizzled over the top.

 Serving Suggestions

Serve your grilled ribeye with:

• Garlic mashed potatoes
• Grilled vegetables
• Crispy roasted potatoes
• Creamed spinach
• A fresh garden salad
• Grilled corn on the cob

 Tips for the Perfect Ribeye

• Choose steaks with good marbling for maximum flavor and tenderness.
• Pat the steaks dry before seasoning.
• Don’t constantly flip or press the steaks while grilling.
• A meat thermometer is the easiest way to achieve your preferred doneness.
• Always let the steak rest before slicing.
• Slice against the grain for the most tender bite.