BBQ & Grill Free recipe

Grilled Ribeye

There is a reason Grilled Ribeye shows up on repeat in this kitchen: a thick, juicy ribeye seared to a perfect crust. A hot, well-oiled grate is the key to getting real color without sticking.

Prep: 5 min Cook: 10 min Additional: 10 min Total: 25 min

25Minutes

2Servings

4.5Rating

MediumLevel

Why you'll love this recipe

Ready in about 25 minutes from start to finish.
The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 2 servings

2 ribeye steaks (1.25 inches thick)
2 tsp coarse salt
1 tsp black pepper
2 tbsp oil
3 tbsp butter
3 cloves garlic, smashed
2 sprigs thyme

Estimated Nutrition (per serving)

215Calories

21gFat

2gCarbs

6gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Take the steaks out 40 minutes before cooking so they come to room temperature. Pat them very dry and season generously with salt and pepper.
Step 2
Heat the oil in a cast-iron skillet over high until it just begins to smoke.
Step 3
Lay the steaks away from you and sear undisturbed 3 minutes until a deep crust forms, then flip.
Step 4
Add the butter, garlic, and thyme. Tilt the pan and spoon the foaming butter over the steaks for 2 to 3 minutes.
Step 5
For medium-rare, cook to an internal temperature of 130 degrees F; for medium, 140 degrees F.
Step 6
Rest the steaks on a board 5 to 10 minutes before slicing so the juices stay in.

Cook's tips

Let the meat rest a few minutes off the heat before cutting so the juices redistribute instead of running out onto the board.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking