Ribeye Steak Recipe

Marinate the Steak (Optional)

In a bowl, combine soy sauce, Worcestershire sauce, and honey to create the marinade. Place the ribeye steaks in a resealable bag or shallow dish, pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Season the Steak

If not marinating, pat the ribeye steaks dry with paper towels. Drizzle olive oil over both sides of the steaks and season generously with salt, black pepper, garlic powder, and rosemary.

Preheat the Grill

Preheat your grill to high heat, approximately 450-500°F (232-260°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.

Grill the Steaks

Place the seasoned ribeye steaks on the hot grill. Grill for about 4-5 minutes on the first side for medium-rare, or until a nice sear develops. Flip the steaks and grill for an additional 4-5 minutes on the other side.

Check for Doneness

Use a meat thermometer to check the internal temperature: 130-135°F (54-57°C) for medium-rare, 135-145°F (57-63°C) for medium. Adjust grilling time as necessary based on your preferred doneness.

Once the steaks have reached your desired doneness, remove them from the grill and place them on a cutting board. Cover loosely with aluminum foil and allow them to rest for 5-10 minutes. This helps the juices redistribute throughout the meat.

Slice the ribeye steaks against the grain and serve immediately. Enjoy with your favorite sides!