How to Grill Ribeye Steak

Grilled Ribeye with garlic butter on top.

5 from 1 vote

How to Grill Ribeye Steak

Celebrate the holiday season with a standout centerpiece: grilled ribeye steak. Imagine the aroma of a ribeye sizzling on the grill, infusing your backyard with warmth and festivity. This recipe is easy to follow and ensures that your steak is cooked to perfection.

Prep Time30

Cook Time8

Course: Main Coarse

Cuisine: American

Servings: steaks

Calories: 894kcal

Author: Love Keil

Equipment

Ingredients

For the Steak

2 ribeye steaks 2 inch thickness, room temperature
2 tablespoons steak seasoning or to taste

Garlic Butter

½ cup butter salted, room temperature
2 cloves garlic finely chopped or minced
½ teaspoon thyme fresh, finely chopped
½ teaspoon rosemary fresh, finely chopped
2 teaspoon parsley fresh, finely chopped
sea salt & pepper to taste

Instructions

Grilling Steak

Preheat an outdoor grill to the highest temperature setting (500-650°F). Grease the grill grates with avocado spray.
Generously season the steaks with steak seasoning, using about 1 tablespoon per steak, or to taste. Ensure to coat the top, bottom, and all sides evenly.
Sear the steaks on the grill for 3 to 4 minutes on each side, allowing the flames to char the edges. Grill until your desired doneness is reached; I prefer to grill them until the internal temperature reaches 130°F.
Let the steaks rest for 5 to 10 minutes after grilling.
Before slicing and serving, spoon 1 to 2 tablespoons of garlic butter onto each steak. Enjoy!

How to Make Garlic Butter

In a bowl, mix together the butter, minced garlic, parsley, rosemary, thyme, salt, and pepper until well combined.

Notes

For the best 2-inch ribeye steak:

Use a well-marbled ribeye for maximum flavor and juiciness. Let it sit at room temperature for 30-60 minutes before grilling.
Preheat your grill to 500-650°F and grease the grates with oil. Sear the steak for 3-4 minutes on one side without moving it, then flip it just once.
Check the internal temperature with a meat thermometer—130°F for medium-rare, 140°F for medium.

Nutrition