Grilled Ribeye Steaks
These juicy, phenomenal Grilled Ribeye Steaks taste as if they came straight from your favorite steakhouse!
Juicy and tender Grilled Ribeye Steaks are perfect for summer date nights or family dinners. Marinated overnight in the best steak marinade you’ve ever tasted, these steaks are sure to leave a lasting impression.
THE PERFECT GRILLING RECIPE
You just can’t beat that fresh grilled flavor on your favorite steak. Sure you can cook a steak in a pan, but if the option is there I highly recommend throwing these bad boys on the grill to reach their full potential.
You can also never go wrong with delicious Grilled Ribs or Grilled Honey Lime Kitchen!
OTHER RECIPES TO SERVE WITH GRILLED RIBEYE STEAKS
- Grilled Corn on the Cob – Before you go throwing that corn on the grill, take a look at this recipe!
- Crock Pot Baked Potatoes – The ultimate steakhouse side, in the comfort on your own home!
- Easy Wedge Salad – This is my favorite salad and if you love blue cheese, I know you’ll love it too!
INGREDIENTS
Steaks: You’ll need two ribeye steaks that are about 8-12 ounces each. If you’d like to use thicker/large steaks, you can. They’ll just need to cook a little longer.
Marinade: This Steak Marinade is all you need for the perfect grilled ribeye.
Finishing Touches: Salt and pepper to taste. You can also add butter and fresh herbs for serving.
HOW TO MAKE GRILLED RIBEYE STEAKS
STEP ONE: Start by marinating the steaks in advance. Place the ribeyes in a zip lock bag or container with the Steak Marinade. Allow them to marinate in the fridge for at least 12 hours. For thicker steaks, allow them to marinate for up to 24 hours.
STEP TWO: Remove the steaks from the fridge about 30-60 minutes prior to cooking them to let them come to room temperature. Brush the grill lightly with oil and allow it to preheat for 10-15 minutes until the oil starts to smoke. Shake off excess marinade and place the steaks on the grill over direct heat. Cook the steaks for 1 1/2 to 2 minutes and then flip them over and cook for another 1 1/2 to 2 minutes on the opposite side.
STEP THREE: Move the Grilled Ribeye Steaks to a place of indirect heat on the grill and let them come to the desired doneness. For reference, medium-rare is about 135 degrees F. Once removed, allow the steaks to rest for 5-10 minutes before cutting to allow the juices time to settle.
TIPS FOR SUCCESS
- You can also use a cast-iron pan with a heavy bottom instead of a grill. Allow it to heat up until it is very hot and then add some oil before adding the steaks.
- Sear the steaks for about 2 minutes on each side per 1-inch of thickness.
- Don’t trim the fat off of the steak before cooking. You can always trim it off after.
- You can dress up your steaks once they’re rested with some butter, finishing salt, sea salt, and/or chopped herbs on top.
WHY IS IT CALLED RIBEYE STEAK?
The ribeye is the best portion of meat that comes from the outer side of the rib of a cow. A ribeye is a boneless cut from the center portion, the “eye” of the rib steak. Ribeye steaks are characteristically tender and juicy thanks to all the marbling. This is the same cut of meat used for a Prime Rib roast.
HOW IS A RIBEYE BEST COOKED?
Ribeye steaks have a higher fat content so the best cook for a ribeye is medium-rare or medium. This longer cooking time allows for time for the marbled fat to melt leaving a tender and juicy steak that is full of flavor.
OTHER GREAT GRILLING RECIPES
- Brown Sugar Pineapple Chicken
- Grilled Parmesan Garlic Bread
- Hawaiian Grilled Salmon Filets
- BBQ Grilled Chicken Legs
- Grilled Ranch Potatoes
- Surf and Turf Kabobs
Grilled Rib Eye Steaks
Ingredients
- 2 ribeye steaks 8-12 ounces each
- Steak marinade (see note)
- Salt & pepper
Instructions
- Place the steaks into a gallon-size food storage bag with steak marinade. Seal the bag and store it in the fridge for at least 12 hours. (Very thick steaks can marinate for up to 24 hours.)
- Take the steaks out of the fridge 30 minutes before cooking to let them come up to room temperature. (This helps the steaks cook more evenly.) Shake off any excess marinade and discard the bag. Season both sides of each steak with salt and pepper.
On the Grill
- Brush the grill with some olive oil and preheat to hot until the oil starts to smoke.
- Place the steak onto the grill on direct heat and cook for 90 seconds to 2 minutes. Then flip the steak over and cook for another 90 seconds to 2 minutes. (You want to cook the steak for 2 minutes per 1-inch thickness.)
- Move the steaks to indirect heat and cook until done to your liking, checking the temp with a meat thermometer. (see note)
- Remove the steaks from the grill and transfer them to a cutting board or platter. Cover loosely with foil and let rest for 5-10 minutes before serving.
On the Stovetop
- Place a cast-iron grill pan, cast-iron skillet, or heavy-bottomed pan over high heat.
- Place the steak into the pan and cook for 90-seconds to 2 minutes on each side. Turn the heat to medium and cook until your desired doneness is reached using a meat thermometer to check the internal temperature.
- Remove the steaks from the grill and transfer them to a cutting board or platter. Cover loosely with foil and let rest for 5-10 minutes before serving.
Notes
- If you prefer not to marinate your steaks, season them generously with salt and pepper and cook as directed.
- Steak Doneness by temperature:
- Rare > 125 degrees F
- Medium-Rare > 135 degrees F
- Medium > 145 degrees F
- Medium Well > 150 degrees F
- Well > 160 degrees F
