There’s something undeniably satisfying about a sizzling steak cooked to medium-rare perfection. This grilled ribeye recipe brings the bold flavors of a steakhouse right into your backyard. With its juicy interior, flame-kissed crust, and beautifully seasoned exterior, it’s a no-fuss approach to an impressive meal.
Ingredients Breakdown
Choosing the right cut is the foundation of a great steak. Ribeye steaks are prized for their rich marbling, tenderness, and deep flavor. New York strip offers a firmer texture with a robust, slightly leaner bite. Filet mignon, while smaller and milder in flavor, offers unmatched tenderness and is perfect for those who prefer a melt-in-your-mouth feel.
Thickness is just as important as the cut. A steak that’s 1¼ to 1½ inches thick allows for proper searing on the outside while retaining a juicy center. Anything thinner runs the risk of overcooking before you achieve that perfect crust.
When it comes to oil, canola is neutral and ideal for high-heat cooking. Extra-virgin olive oil, while adding a subtle fruity note, should be used cautiously on very high heat due to its lower smoke point. Either option will help you achieve a beautiful sear and prevent sticking.
Kosher salt and freshly cracked black pepper are essential. Their coarse texture adheres well to the meat and enhances the natural flavors without overpowering. Proper seasoning is a small step that makes a significant difference.
Step-by-Step Preparation Guide
Allowing the steak to come to room temperature before grilling ensures even cooking throughout. Cold meat on a hot grill leads to uneven doneness—warm edges and a cool center. A 20-minute rest on the counter is all it takes.
Preheat your grill to high heat, aiming for at least 450–500°F. Whether you’re using gas or charcoal, ensure the grill grates are clean and hot. A charcoal grill adds a smoky depth, while gas provides more control and consistency.
Lightly brush both sides of the steak with oil. Then generously season with kosher salt and black pepper. Make sure the seasoning covers all surfaces, including the sides of the steak.
Place the steaks directly over the heat source. Avoid pressing or moving them too soon. Allow them to cook undisturbed for 4 to 5 minutes to develop a flavorful golden crust. Flip them once, and continue grilling based on your preferred doneness:
Medium-rare: 3–5 more minutes (135°F internal temp)
Medium: 5–7 more minutes (140°F)
Medium-well: 8–10 more minutes (150°F)
After removing the steaks from the grill, transfer to a cutting board or serving platter and loosely tent with foil. Let them rest for at least 5 minutes. This critical pause allows the juices to redistribute, ensuring every slice is moist and tender.
Recipe Tips & Frequently Asked Questions
How to prevent flare-ups on a high-heat grill
Trim any excess fat from the steak and avoid too much oil. Keep a cooler zone on your grill as a backup.
Tips for perfect grill marks every time
Place the steak at a 45-degree angle to the grates. After 2 minutes, rotate it 90 degrees for crosshatch marks before flipping.
Why you should avoid over-flipping the steak
Let the steak sear undisturbed on each side. Flipping only once allows the crust to develop and retains more moisture.
Using a thermometer vs. the touch test for doneness
A meat thermometer ensures accuracy. Insert it into the thickest part of the steak and avoid touching bone or fat for a true reading.
Can I cook these steaks on a stovetop if I don’t have a grill?
Yes. Use a cast iron skillet over high heat. Sear each side and finish in a 400°F oven until the desired temperature is reached.
Should I marinate the steaks beforehand?
Marinating isn’t necessary for high-quality cuts like ribeye or strip. A dry rub or simple seasoning is often best.
How do I slice the steak to keep it tender?
Slice against the grain into thin strips. This shortens the muscle fibers, giving each bite a tender texture.
Can I use bone-in steaks with this same method?
Absolutely. Just allow a bit more cooking time, as bone-in steaks take longer to heat through.
What to Serve With This Recipe
For hearty sides, baked potatoes loaded with butter and sour cream are always a favorite. Creamed spinach or truffle fries add decadence and richness to match the steak’s bold flavor.
Lighter pairings like grilled asparagus, tomato and basil salad, or arugula with lemon vinaigrette help cut through the richness and bring balance to the plate.
A flavorful sauce can enhance the overall experience. Herb compound butter, horseradish cream, or a classic béarnaise sauce all offer exciting contrasts without overshadowing the steak.
When it comes to drinks, bold red wines like Cabernet Sauvignon or Syrah are perfect companions. A chilled craft IPA or bourbon cocktail can also complement the deep, smoky char of a grilled steak.
Creative Variations
Try adding a dry rub of smoked paprika, garlic powder, and brown sugar before grilling for a sweet and spicy crust.
Finish the steak with a slice of homemade compound butter—think garlic, herbs, or blue cheese—for an extra layer of richness.
For thicker cuts, try the reverse sear method: cook the steak slowly over low indirect heat, then finish with a hard sear for an edge-to-edge pink center and a caramelized crust.
Switch up the seasoning with flavored salts or garlic salt to infuse extra layers of complexity with minimal effort.
Mastering the art of grilled steak is both satisfying and surprisingly simple. With the right cut, proper seasoning, and a hot grill, you can create a meal that rivals any steakhouse. Whether you’re entertaining guests or enjoying a weekend treat, this medium-rare ribeye recipe is a reliable go-to for unforgettable flavor and perfectly tender results.
Ingredients
2 tablespoons canola oil or extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 boneless rib-eye steaks or New York strip steaks, each 1¼ to 1½ inches thick (approximately 12 ounces), or filet mignons (8 to 10 ounces each), trimmed
Instructions
Remove the steaks from the refrigerator about 20 minutes before cooking. Leave them loosely covered and allow them to come to room temperature. This step promotes even cooking and a better sear.
Preheat your grill to high heat. While the grill is heating, brush both sides of the steaks with oil. Season generously with kosher salt and freshly ground pepper, ensuring the seasoning adheres well to the surface of the meat.
Place the steaks on the hot grill grates. Cook for 4 to 5 minutes without moving, allowing a golden-brown crust and slight char to develop. Flip the steaks and continue grilling:
For medium-rare, cook for an additional 3 to 5 minutes (until internal temperature reaches 135°F)
For medium, grill 5 to 7 minutes more (140°F)
For medium-well, extend cooking to 8 to 10 minutes (150°F)
Once done, transfer the steaks to a cutting board or serving platter. Loosely tent with foil and let rest for 5 minutes. This rest period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak when sliced.
Grilled Medium Rare Ribeye Steak Recipe
Ingredients
- 2 tablespoons canola oil or extra-virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 boneless rib-eye steaks or New York strip steaks each 1¼ to 1½ inches thick (approximately 12 ounces), or filet mignons (8 to 10 ounces each), trimmed
Instructions
- Remove the steaks from the refrigerator about 20 minutes before cooking. Leave them loosely covered and allow them to come to room temperature. This step promotes even cooking and a better sear.
- Preheat your grill to high heat. While the grill is heating, brush both sides of the steaks with oil. Season generously with kosher salt and freshly ground pepper, ensuring the seasoning adheres well to the surface of the meat.
- Place the steaks on the hot grill grates. Cook for 4 to 5 minutes without moving, allowing a golden-brown crust and slight char to develop. Flip the steaks and continue grilling:
- For medium-rare, cook for an additional 3 to 5 minutes (until internal temperature reaches 135°F)
- For medium, grill 5 to 7 minutes more (140°F)
- For medium-well, extend cooking to 8 to 10 minutes (150°F)
- Once done, transfer the steaks to a cutting board or serving platter. Loosely tent with foil and let rest for 5 minutes. This rest period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak when sliced.
