Description
This Grilled Ribeye Steak recipe offers a simple yet flavorful way to prepare a juicy, tender ribeye steak with a perfect medium-rare finish. Seasoned with kosher salt, black pepper, and garlic powder, and cooked over a high-heat grill, this steak is ideal for a quick and satisfying meal, topped optionally with herbed compound butter or bearnaise sauce.
Ingredients
Scale
Steak Ingredients
- 2 (10-ounce) boneless ribeye steaks
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Season the steaks: Bring the ribeye steaks to room temperature. Prepare your grill by heating an outdoor grill or indoor grill pan over high heat. Oil the grill grates with a paper towel dipped in oil to prevent sticking. Pat the steaks dry with a paper towel and then evenly season both sides with kosher salt, ground black pepper, and garlic powder.
- Grill the steaks: Place the steaks on the hot grill and close the lid. Grill the steaks for 3 to 4 minutes on one side, then flip them and cook for another 3 to 4 minutes. Use an instant-read thermometer to check that the internal temperature reaches 130°F (54°C) for medium-rare doneness.
- Rest and serve: Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute. Serve the steaks whole or thinly sliced against the grain. Optionally, top with herbed compound butter or bearnaise sauce for added richness.
Notes
- Storage: Store leftover ribeye steak in an airtight container in the refrigerator for 4 to 5 days to maintain freshness.
- Reheating: For best texture, gently reheat in a skillet over medium-low heat until warmed through. Alternatively, reheat in a 250°F (120°C) oven for 10 to 15 minutes. Microwaving is also possible using a damp paper towel to retain moisture, though it may affect texture.
Keywords: grilled ribeye steak, steak recipe, medium-rare ribeye, boneless ribeye, garlic powder steak seasoning, easy steak recipe