{"id":7348,"date":"2026-08-30T17:58:34","date_gmt":"2026-08-30T17:58:34","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=7348"},"modified":"2026-08-30T17:58:34","modified_gmt":"2026-08-30T17:58:34","slug":"grilled-ribeye-steak","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/08\/30\/grilled-ribeye-steak\/","title":{"rendered":"Grilled Ribeye Steak"},"content":{"rendered":"<h1>\u00a0Grilled Ribeye Steak<\/h1>\n<h3>Ingredients<\/h3>\n<ul>\n<li>2 ribeye steaks, about 1 to 1\u00bd inches thick<\/li>\n<li>1\u00bd tablespoons olive oil<\/li>\n<li>1\u00bd teaspoons kosher salt<\/li>\n<li>1 teaspoon freshly ground black pepper<\/li>\n<li>1 teaspoon garlic powder<\/li>\n<li>1 teaspoon smoked paprika<\/li>\n<li>2 tablespoons unsalted butter<\/li>\n<li>3 garlic cloves, lightly crushed<\/li>\n<li>2 sprigs fresh rosemary<\/li>\n<li>2 sprigs fresh thyme<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<p><strong>1. Bring the steaks to room temperature<\/strong><br \/>\nRemove the ribeye steaks from the refrigerator about 30\u201345 minutes before grilling. Pat them very dry with paper towels. This helps them develop a beautiful crust.<\/p>\n<p><strong>2. Season the steaks<\/strong><br \/>\nBrush both sides lightly with olive oil. Season generously with salt, black pepper, garlic powder, and smoked paprika. Gently press the seasoning into the meat.<\/p>\n<p><strong>3. Preheat the grill<\/strong><br \/>\nHeat your grill to high, around 450\u2013500\u00b0F (230\u2013260\u00b0C). Clean and lightly oil the grates.<\/p>\n<p><strong>4. Grill the ribeye<\/strong><br \/>\nPlace the steaks directly over the hottest part of the grill. Cook for about 4\u20135 minutes on the first side without moving them.<\/p>\n<p>Flip and grill for another 3\u20135 minutes, depending on thickness and your preferred doneness.<\/p>\n<p>For a beautiful crosshatch pattern, rotate the steak about 90 degrees halfway through cooking each side.<\/p>\n<p><strong>5. Add the butter and herbs<\/strong><br \/>\nDuring 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.<\/p>\n<p><strong>6. Check the temperature<\/strong><br \/>\nFor the best results, use an instant-read thermometer:<\/p>\n<ul>\n<li>Rare: 120\u2013125\u00b0F<\/li>\n<li>Medium-rare: 130\u2013135\u00b0F<\/li>\n<li>Medium: 140\u2013145\u00b0F<\/li>\n<li>Medium-well: 150\u2013155\u00b0F<\/li>\n<li>Well-done: 160\u00b0F+<\/li>\n<\/ul>\n<p>The temperature will rise slightly while the steak rests.<\/p>\n<p><strong>7. Rest the steaks<\/strong><br \/>\nTransfer the ribeyes to a plate or cutting board and let them rest for 5\u201310 minutes. This allows the juices to redistribute throughout the meat.<\/p>\n<p><strong>8. Serve<\/strong><br \/>\nSlice against the grain and serve immediately with the garlic-herb butter drizzled over the top.<\/p>\n<h3>\u00a0Serving Suggestions<\/h3>\n<p>Serve your grilled ribeye with:<\/p>\n<ul>\n<li>Garlic mashed potatoes<\/li>\n<li>Grilled vegetables<\/li>\n<li>Crispy roasted potatoes<\/li>\n<li>Creamed spinach<\/li>\n<li>A fresh garden salad<\/li>\n<li>Grilled corn on the cob<\/li>\n<\/ul>\n<h3>\u00a0Tips for the Perfect Ribeye<\/h3>\n<ul>\n<li>Choose steaks with good marbling for maximum flavor and tenderness.<\/li>\n<li>Pat the steaks dry before seasoning.<\/li>\n<li>Don&#8217;t constantly flip or press the steaks while grilling.<\/li>\n<li>A meat thermometer is the easiest way to achieve your preferred doneness.<\/li>\n<li>Always let the steak rest before slicing.<\/li>\n<li>Slice against the grain for the most tender bite.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0Grilled Ribeye Steak Ingredients 2 ribeye steaks, about 1 to 1\u00bd inches thick 1\u00bd tablespoons olive oil 1\u00bd teaspoons kosher&hellip;<\/p>\n","protected":false},"author":2,"featured_media":7349,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/7348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=7348"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/7348\/revisions"}],"predecessor-version":[{"id":7350,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/7348\/revisions\/7350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/7349"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=7348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=7348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=7348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}