There’s nothing more classic to come from the grill than a thick-cut, perfectly cooked bone-in ribeye steak with a secret slather of flavor.
“Which one do you like best? This one. Or this one?”
I put my family through this photo editing process at least once a week. But given that this is 100% my husband’s recipe/passion/craving-every-single-week, consulting him on which photo to lead this post was part of the process.
“Definitely the one on the grill,” he replied. Really? But it’s not on a plate. It’s not all styled out. It’s not my usual style of pic.
“Exactly. It’s a big, beautiful ribeye grilled to perfection on a grill. Isn’t that what you want to show?”
Yes. Yes it is. Why do I always overthink it?
This grilled steak is the epitome of summer. Big. Juicy. And it serves a crowd. Or if you’re my husband, serves enough for dinner and leaves some for a breakfast burrito in the morning.
He’s smart that way.
Ribeyes are my man’s go-to steak. They’re rich. They’re buttery. And it’s all thanks to serious ribbons of marbeling through the beef to create the ultimate decadence of any steak you can slice a knife through.
My husband moved his killer indoor steak-making-technique outdoors with this ribeye. And there are several factors that come into play.
About the recipe
While not inexpensive, a rib eye steak’s flavor is worth the price. Always choose a bone-in steak. The bone adds flavor to the meat, and a thicker steak will always produce a meatier, more tender and flavorful steak. Sometimes he’ll choose an aged steak, sometimes a prime. Either way, it’s more about HOW he cooks than WHAT he cooks.
Let the ribeye come to room temperature before grilling. It allows the steak to come to an even temperature all at once for a perfectly cooked steak.
Contrary to what some may think, steaks need only a healthy dose of kosher salt and freshly ground pepper. The simplest seasonings hold the key and underseasoning is one of the most common mistakes a home cook can make.
Cook your steak on a hot grill, flipping occasionally to create an exterior sear until a thermometer (this one is our favorite) registers 130–135º for medium rare and 135–140º for medium. Be sure to allow the steak to rest for about 10 minutes after grilling, and before slicing, to seal in the juices.
And here comes the juicy secret…
After cooking, my husband slathers a tablespoon or two of butter to the steak to add another layer of juicy flavor and fat for the ultimate bite. The melted butter seeps into the meat and sends the point home that this is one lip-smacking steak.
A thick steak like this one will provide more than a one-person portion. Slice the steak thinly and serve at the table with sautéed mushrooms and the steak’s own juices if desired.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
How to Grill the Best Ribeye Steak
Ingredients
- 24 ounce bone-in ribeye steak
- kosher salt
- freshly ground black pepper
- 2 tablespoons unsalted butter
Instructions
- Sprinkle the steak liberally kosher salt and freshly ground black pepper, making sure all sides of the steak are covered. Wrap in plastic wrap and place in the refrigerator for 12 hours or overnight.
- Remove the steak from the fridge and allow to come to room temperature before grilling.
- Bring a grill or charcoals to high heat and add the steak to the grates. Grill for about 10 minutes per side, rotating every few minutes to achieve grill marks. Move the steak to a cooler part of the grill (or if using gas turn off one side) and cook for 20-25 minutes or until the steak registers 135 degrees F for medium rare, turning occasionally as it cooks.
- Remove from the grill to a platter and slather with butter. Tent the steak with aluminum foil and let rest for 10 minutes. Slice and serve with sautéed mushrooms if desired.
Because There Might Be Leftovers
This is one meaty portion, and makes plenty to cook once and enjoy twice. Here are a few ideas on how to extend your steak love through the rest of the week.
Steak and Blue Cheese Pasta
Blue cheese is whisked into a light sauce to velvety coat every carb lovers favorite pasta.
Get the recipe | Port and Fin
French Dip Sandwiches by Ree
Ree shows how to make her own ribeye juicy and delish, but you can certainly use leftovers in these sandwiches too.
Get the recipe | The Pioneer Woman Cooks
Grilled Steak Lettuce Tacos
Carb free lettuce subs in for tortillas and shells for a simple take on these easy to make Mexican classic.
Get the recipe | Skinnytaste
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Tom @ Raise Your Garden says
Yup, it really is all about how you cook the steak. My mother-in-law (a complicated woman) just discovered that most of the homegrown restaurants here buy their steaks at BJ’s!!!!! Not some fancy meat store. And yup, it’s all how it’s cook which is why a steak out is 50 bucks. I tend to overseason according to wife
Kari says
Yum! I am such a steak fan. This looks amazing!
Kari
http://www.sweetteasweetie.com
Jordan Leigh says
Guuuurl I don’t even eat red meat but I am drooling. The crust on that!!! I was shocked the first time I heard to flip your steak multiple times while cooking. I’ve always heard the whole “DONT TOUCH THE MEAT” I will have to give my dad these tips on the fourth. I’m gonna sound like a genius
heidi says
You should go the extra step Jordan and make it for him. Your dad will be one happy man.
Alexis Grunlinger says
Heidi, this is an amazing post. We’ll be using your recipe to grill ribeye this weekend. I love all the great ideas and recipes you’ve shared here!! I’ve shared a link to your great post with my own readers today as part of my Friday’s Favorite Five. Thanks again – I love your blog! DecoratedMantel.com
Gary says
That is Amazing I have been grilling since 1980s and I grill the same way you just described people invite me to BBQs all time and when I get there they say oh Gary would you mind Grilling for us, and I all ways do. no I’m not a famous chef, but it does my heart so good to know that after all these years I have been cooking the way a well know chef does, the only thing I do a little different, if any is every time I turn my meat I base it with the butter, plenty, Heidi do me a favor the next time you grill chicken cook your chicken the same way you do your steak, but turn the chicken often and base it in Butter only and let me know what you think
Cynetta says
Typical 21st perversion, millennial or Californian weirdness – overcooked steak!!! YUK!!!
George says
Lovely steak. very artistic
Alida @ Simply Delicious says
Oh my gosh, that looks amazing! The crust on that steak has me drooling!
Laura | Tutti Dolci says
Now that is one good looking ribeye! And that side of mushrooms is a must!
Steve C says
Your husband was right – there’s just something about a steak that makes it look even more juicy on a grill than even on a plate. Of course, the pic with the mushrooms comes in a very close second!
I’ll have to try adding the butter before serving. I doubt there would be any leftovers to try the other recipes!
sarah says
It turned out great! We will be making it. It was a dish the whole family loves.
Rachel says
This steak looks amazing, even when it’s still on the grill! I’ll definitely have to try this recipe out. Thank you for sharing this.
Robert says
Butter is better! A friend made mashed potatoes with more butter in it than I’ve ever seen and the flavor was wow! Now this steak with butter slatthered on. I did it at the end per the recipe, maybe next time I’ll try it earlier when it’s almost done. That roasted chicken idea sounds interesting. 5 stars!!
Lora A. Hayes says
Grill is one of the Best testy recipe to me .
Sherry says
More than one person? Not in my neck of the woods. Looks fantastic
Ron Michels says
10 minutes per side is WAY too long to cook a steak unless it’s 2.5″ thick or if you want it well done. I have found that 5 minutes per side will have your steak medium rare.
E. Warren says
Why do so many Steak eaters get upset when we cook our
Steak like we want it, medium, medium well or even well.
It is the way we like it? You can make it sound fancy by “rare” but it is “raw”.
BTW, I cook mine to medium well and have never had a guest turn it down.
E. Warren says
BTW#2-That Rib Eye looks absolutely awesome.
Earl
Amanda Padilla says
Ur so right!
Amin Oteifa says
That’s exactly what I was thinking. I cook an entire whole beef Tenderloin 10 per side so this seems way too much for a Ribeye. Furthermore, she keeps it on indirect heat for another 25 min. That’s shoe leather well done. 5 per side sounds about right. Thanks for calling it out.
Al says
What makes it $50 steak is a good cut and a generous scoop of butter.
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Why says
This is the most retarded website I have ever seen.
Lee says
You must be used to seeing some pretty crappy websites.
CATHERINE says
If you feel that way then just be quiet an move along! So many people love this site. You’re so rude!
Ashley @ Foodie Crush says
Thanks Catherine!
Betty Hopper says
Di you use rib eye steak for prime rib?
I did not see the recipe for prime rib
Heidi says
Hi Betty, this is a recipe for ribeye steak, not prime rib.
Katiena says
Exactly but we followed a link to get a prime rib recipe to substitute out for turkey at Thanksgiving to get sent to a recipe for rib eye steak instead.
So that’s why he asked the question he did.
Linda says
Exactly right! Love my steaks but this was the link they used for Prime rib. Definitely a booboo
HoosierMama says
I’ve never been brave enough to grill a 1.5lb steak, but now that it is warming up I got two from the butcher so I can try your recipe out. I cannot wait to see how they turn out!
Dolores Good says
Is there a separate recipe for the sauted mushrooms?
Dolores Good
Chris Linck says
I was confused by this cook…Cooking a ribeye on high heat, say 425-450, does not require 25-30 minutes unless you like shoe leather..
Cook the steak for 6 minutes at 450, then turn it once and cook for another 6 minutes. Measure your temp..When it reaches 135…TAKE IT OFF..period. Let it rest under foil for 5-10 minutes [the longer it rests the more it cooks] Med Rare is 140 and no good cut of beef should ever be cooked longer you want the flavor.
None of this flipping the steak constantly and long periods on the grill. That’s nuts and I’ve been making great steaks since I was 8 years old grilling with my father.