16 Ounce Boneless Ribeye Recipe
Make 16 Ounce Boneless Ribeye Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing (optional)
Resting & Serving
Method
Steak
- 1
Bring to temperature
Remove the 16 oz boneless ribeye from the refrigerator 45–60 minutes before grilling and leave it uncovered on a rack in the fridge or on the counter (if ambient temperature is cool). The aim is to bring the center closer to room temperature for even cooking.
- 2
Pat dry and oil
Pat the steak thoroughly dry on all sides with paper towels. Rub the neutral oil evenly over both sides and the edges—this promotes crust formation and prevents sticking.
- 3
Season
Generously season both sides and the edges with kosher salt and freshly ground black pepper. Press the seasonings lightly into the meat so they adhere. For best flavor, season at least 30 minutes before grilling; if you seasoned earlier when bringing to temperature, proceed to preheat the grill.
- 4
Preheat wood fire grill
Prepare the wood fire grill for high direct heat. Build a medium-hot fire using hardwoods like oak, hickory, or fruitwood; allow coals to develop a thin layer of white ash and maintain a strong bed of embers. Aim for grill grate temperatures around 500–600°F (260–315°C). Position one side of the grill with fewer coals to create a cooler zone for resting if needed.
- 5
- 6
Flip and finish
Flip the steak and sear the second side 2.5–3 minutes. If the exterior is charring too quickly before desired doneness, move the steak to the cooler side of the grill and close the lid (if available) or hold it just off direct heat to continue cooking. Target internal temperatures using an instant-read thermometer: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. For a 16 oz ribeye, expect medium-rare in roughly 6–9 minutes total over high heat depending on thickness and grill intensity.
Finishing (optional)
- 7
Baste with butter
In the last 1–2 minutes of cooking, place the unsalted butter, smashed garlic clove, and herb sprig on top of the steak (or move steak to cooler zone and add them on a small foil tray). Allow the butter to melt and aromatics to perfume the meat. Spoon melted butter over the steak once or twice.
Resting & Serving
- 8
Rest
Remove the steak from the grill and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes (for a 16 oz ribeye) so juices redistribute. Do not slice while piping hot or you will lose juices.
- 9
Slice and finish
If desired, slice the ribeye against the grain into 1/4–1/2 inch thick slices. Sprinkle a light pinch of flaky sea salt and chopped parsley over the meat before serving. Serve immediately.