Fire up your grill and get ready to make our time-tested Grilled Ribeye Steak Recipe! If you’re intimidated by grilling steaks – or want to improve your grilling prowess – you’ve come to the right place. Over the years, my home gourmet mom perfected the “art of the grill” and identified the optimal mix of seasonings and cooking method to deliver tender, juicy, super flavorful grilled steaks. In addition to her tried-and-true technique, I’ve also included the recipe for a tangy Dijon, Caper, Green Onion Sauce to serve on the side.
Raised in a home where most summer meals came off of the grill, I learned to love grilled foods. Steaks, pork chops, chicken – mom grilled it all to perfection. Once I started using her grilling tips and tricks, I discovered that grilling is actually easy!
What’s the best steak to grill?
My favorite cut of meat to grill is ribeye, which basically is cut from the same primal rib section of a cow as a prime rib roast. It’s got lots of fat marbling, which makes it more tender and flavorful when cooked. Plus, marbling also keeps it from drying out.
I also recommend buying top quality ribeye, which will be labeled “prime.”
If you’re interested in ordering steaks online, check out these recommendations from Carnivore Style on the best mail order steak companies.
How to grill tender ribeye steak
To me, the best grilled steak is tender and juicy on the inside, a bit charred (or well marked with grill lines) outside. It should be cooked medium-rare to medium – pinky-red or dark pink in color internally. Here are the key tips mom shared with me:
- Take steaks out of the refrigerator at least 30 minutes before grilling.
Make sure steaks are at room temperature (out of the refrigerator for at least 30 minutes).
- Prep steaks.
Always season both sides of the steaks with kosher salt and fresh ground pepper. Maybe add some garlic powder, onion powder and/or paprika (to your taste).
- Preheat grill, then grease.
Turn grill on high heat. When hot, grease the grill grate. (I dip a paper towel in canola oil and, using long tongs, carefully rub it over the top of the grate.)
- Grill steaks.
Add steaks and cook for around 4 to 5 minutes (depending on thickness of steaks) on the first side.
- Flip steaks.
Turn steak over and continue cooking. (It’s best to only flip steaks over once, so cook them a bit longer on the first side.)
- Use a thermometer to determine doneness.
Cook steaks until an instant read thermometer inserted in the thickest part of the steak reaches your desired temperature (for me, around 135 to 140 degrees), around another 3 minutes. Timing depends on the thickness of your steaks.
- Let rest before serving.
Always take steaks off the grill and let them sit at room temperature for around 10 minutes before serving.
What to serve with this Grilled Ribeye Steak Recipe
In addition to the Dijon, Caper, Green Onion Sauce, there are many, many side dishes that go perfectly with grilled steaks. Here are my favorites:
- Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon
- Grilled Corn, Zucchini and Tomato Salad
- Southern Corn Pudding
- Corn and Prosciutto Salad
- Quick and Easy Sautéed Asparagus
- Prosciutto Wrapped Asparagus
- Broccoli with Bacon and Walnuts
- Dorothy’s Potato Salad
- Golden Potatoes – a.k.a. Twice Baked Potato Casserole
- Grilled Potato Packets
- Mashed Potatoes with Parsley and Chives
- Anise Bread
- Herb Quick Bread
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Grilled Ribeye Steak Recipe
Fire up your grill and get ready to make our time-tested Grilled Ribeye Steak Recipe! If you’re intimidated by grilling steaks – or want to improve your grilling prowess – you’ve come to the right place. Over the years, my home gourmet mom perfected the “art of the grill” and identified the optimal mix of seasonings and cooking method to deliver tender, juicy, super flavorful grilled steaks. In addition to her tried-and-true technique, I’ve the recipe for a tangy Dijon, Caper, Green Onion Sauce to serve on the side is also included.
- Prep Time: 5 mins
- resting time: 10 mins
- Cook Time: 8 mins
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Ingredients
Grilled Ribeye Steaks
- Canola or vegetable oil, for greasing the grill grates
- 6 prime ribeye steaks (around 8 ounces each and 3/4-inch thick)
- 1/2 cup extra virgin olive oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
Dijon, Caper, Green Onion Sauce
- 2 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- 4 green onions, chopped (white, light green and some of the dark green portion)
- 1/2 cup capers, drained
- Kosher salt, to taste
- Fresh ground pepper, to taste
Instructions
Grilled Ribeye Steaks
- Bring steaks to room temperature (at least 30 minutes out of the refrigerator, up to 1 hour).
- Season both sides of the steaks with kosher salt and fresh ground pepper.
- Preheat a grill on high (around 425 to 450 degrees).
- When hot, grease the grill grate. (I dip a paper towel in canola oil and, using long tongs, carefully rub it over the top of the grate.)
- Add steaks and cook for around 4 to 5 minutes (depending on thickness of steaks).
- Turn steaks over and continue cooking until an instant read thermometer inserted in the thickest part of the steak reaches your desired temperature (for me, around 135 to 140 degrees), around another 3 minutes. Timing depends on the thickness of your steaks.
- Remove steaks from grill and let sit at room temperature for 10 minutes before serving.
Dijon, Caper, Green Onion Sauce
- While the steaks are resting, whisk together the oil, vinegar and Dijon mustard in a small mixing bowl. Stir in the onions and capers. Season to taste with salt and pepper.
- Spoon sauce over cooked steaks or pass on the side.
Notes
Make ahead: Sauce can be made several hours ahead, covered and kept at room temperature.
- Category: main dish, grilling, meats
- Method: grilling
- Cuisine: american
Keywords: steak, how to, grilling
