Grilled Ribeye Steak Recipe
Make Grilled Ribeye Steak Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steaks & seasoning
Compound butter (optional)
Finishing
Method
Steaks & seasoning
Bring steaks to room temperature
Remove steaks from the refrigerator 45–60 minutes before grilling. Pat both sides dry thoroughly with paper towels to remove surface moisture — this helps with browning.
Season the steaks
Brush both sides of each steak lightly with olive oil (about 1 tablespoon per steak). Sprinkle kosher salt evenly on both sides and the exposed bone edge (about 1 tablespoon per steak total). Follow with black pepper and garlic powder: distribute 1 teaspoon black pepper and 1/2 teaspoon garlic powder per steak, pressing gently so the seasoning adheres.
Preheat the grill
Set up a two-zone fire on a gas or charcoal grill: one side on high heat for searing (aim for 500–600°F / 260–315°C) and the other side at medium or low for indirect finishing (about 300–350°F / 150–175°C). Clean and oil the grates just before cooking.
Grilling
Sear steaks
Place steaks directly over the high-heat zone. Sear with the lid open for 2–3 minutes per side to develop a deep brown crust. For pronounced cross-hatch grill marks, rotate steaks 45° halfway through each side's sear (after ~1–1.5 minutes). Also sear the fat edge for 30–45 seconds to render some fat.
Finish over indirect heat
Move steaks to the cooler side of the grill. Close the lid and cook until internal temperature reaches target doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Use an instant-read thermometer inserted into the thickest part without touching bone. Typical additional time after sear: 4–8 minutes depending on thickness (~1.5–2 inches).
Compound butter (optional)
Make compound butter
While steaks rest, combine softened unsalted butter, parsley, thyme, lemon zest, sea salt, and black pepper in a small bowl. Mix until homogeneous. Optionally form into a log on plastic wrap and chill briefly to firm.
Finishing & resting
Rest the steaks
Transfer steaks to a cutting board or resting rack, tent loosely with foil, and rest 8–12 minutes. This allows juices to redistribute and carryover cooking to finish.