Grilled Ribeye Steak
This ribeye steak is simple, family-friendly, and relies on just a couple of items: Coarse salt, coarse black pepper, and a meat thermometer to dial in the perfect internal temperature.
Equipment
- Grill
Ingredients
- 12-14 oz Ribeye
- Salt to taste
- Pepper to taste
Instructions
- Preheat your grill on medium heat with the lid closed until it reaches about 350-400° F
- Prep the steak by patting the ribeye dry with paper towels. Season to taste with salt and pepper on all sides.
- Grill over medium heat by placing the steak on the grill and closing the lid. Grill about 6 minutes on the first side. When the steak releases easily and doesn't stick, it's ready to flip. Flip and continue cooking until the internal temperature reaches 110°F
- Remove the steak and set it aside briefly (this is prepping it for the sear stage)
- Turn the grill up to high heat and let it reach 450°F
- Return the ribeye to the grill and sear 90 seconds per side. Flip once more if needed for grill marks and crust.
- Remove the steak when the internal temperature reaches 125° for medium-rare.
- Let the steak rest for 5-8 minutes to keep the juices locked in. Serve immediately after resting.
Video
Notes
This ribeye was about 1 ¼ inches thick. Cooking times will vary slightly depending on the thickness of your steak, so always use a meat thermometer to cook to the internal temperature for the best result.
Nutrition
Calories: 708kcalProtein: 68gFat: 48gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 23gCholesterol: 208mgSodium: 177mgPotassium: 912mgVitamin A: 51IUCalcium: 24mgIron: 6mg
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