Name: Al Mamlaka Social Dinings Rare Grill Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 pieces beef ribeye steak (1.25–1.5 inches thick), boneless; 2 tbs olive oil; 1 tbs soy sauce; 1 tsp Worcestershire sauce; 2 cloves garlic, minced; 1 tsp freshly ground black pepper; 2 tsp coarse kosher salt; 2 tbs unsalted butter; 1 tbs fresh parsley, finely chopped; 0.5 tsp lemon zest; 1 tbs neutral high-smoke-point oil (canola or grapeseed) for grates; 0.5 tsp coarse sea salt or finishing salt

Method

Prep and Marinate

Bring steaks to temperature

Remove steaks from refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat both sides dry with paper towels.

Combine olive oil, soy sauce, Worcestershire sauce, minced garlic, and black pepper in a small bowl. Brush or rub the mixture evenly onto both sides of each steak. Let rest at room temperature for 20–30 minutes. Do not add the kosher salt yet.

Grill Setup and Searing

Preheat a gas or charcoal grill to very high heat (500–600°F / 260–315°C) with one side set as a direct high-heat zone. If using a grill pan or cast-iron skillet indoors, preheat it until smoking hot over high heat.

Oil the grill grates: fold a paper towel, dip in the high-smoke-point oil, and using tongs, rub the oiled towel over the grates to prevent sticking.

Sear the steaks

Place steaks directly over the hottest part of the grill. Sear without moving for 90 seconds to 2 minutes per side to develop a deep brown crust. Using tongs, rotate 45 degrees halfway through each side’s sear if you want crosshatched grill marks (optional).

After both faces are well seared, move the steaks to a slightly cooler part of the grill (indirect heat) or reduce heat to medium-high. For rare doneness target an internal temperature of 120–125°F (49–52°C). Insert an instant-read thermometer into the thickest part and check after 1–2 minutes on the indirect side. Depending on thickness, you may need 1–3 additional minutes per side.

Seasoning and Resting

When the thermometer reads 120–125°F (49–52°C), remove steaks from the grill. Immediately sprinkle the coarse kosher salt evenly over both sides. Let rest on a cutting board loosely tented with foil for 8–10 minutes; carryover heat will rise a few degrees and redistribute juices.

Optional finishing butter

While steaks rest, melt the unsalted butter in a small pan or microwave, stir in chopped parsley and lemon zest. Spoon a little finishing butter over each steak just before serving.

After resting, slice the steaks across the grain and taste for seasoning. Sprinkle finishing sea salt if desired and serve immediately.

Notes and Tips

For an extremely rare center (blue-rare), shorten the indirect-rest time and remove steaks at 115–120°F (46–49°C). For medium-rare, aim for 130–135°F (54–57°C). Use an instant-read thermometer for consistent results.

If using a thick bone-in steak, add 1–3 minutes to indirect grilling time and rely on thermometer readings rather than time alone.