American BBQ & Grill · Free recipe
Grilled Ribeye Steak
A thick, well-marbled ribeye grilled to a perfect crust with a juicy pink center. Seasoned simply and finished with garlic butter, this is steakhouse quality at home.
Step 1
Take the steaks out of the fridge 40 minutes before cooking so they come to room temperature, which helps them cook evenly.
Step 2
Pat the steaks completely dry with paper towels; a dry surface is the secret to a good crust.
Step 3
Season both sides generously with salt and pepper, pressing it into the meat.
Step 4
Rub a light coat of vegetable oil over each steak.
Step 5
Heat your grill to high, about 500 degrees Fahrenheit, and clean the grates well.
Step 6
Lay the steaks on the hottest part of the grill and cook for 3 to 4 minutes without moving them, so a dark crust forms.
Step 7
Flip the steaks once and cook another 3 to 4 minutes on the second side.
Step 8
For a nice cross-hatch, you can rotate each steak 90 degrees halfway through each side.
Step 9
Check the internal temperature: pull them off at 130 degrees Fahrenheit for medium-rare or 140 degrees Fahrenheit for medium.
Step 10
Move the steaks to a plate or a cooler part of the grill. Top each with butter, smashed garlic, and thyme, letting the butter melt over them.
Step 11
Rest the steaks for 5 to 8 minutes, loosely tented with foil. Resting keeps the juices inside when you cut.
Step 12
Slice against the grain or serve whole, spooning the melted garlic butter over the top.
Tips from the test kitchen
- Use a meat thermometer; the temperature is far more reliable than guessing by time.
- Do not skip the rest; cutting too soon lets all the juice spill out.
