Restaurants›Wunsche Bros. Cafe & Saloon›Grilled Ribeye Recipe

Grilled Ribeye Recipe

Inspired by Wunsche Bros. Cafe & Saloon
Time1h 30m
Serves2

Make Grilled Ribeye 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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Steak

Compound herb butter (optional, for finishing)

To serve

Method

Steak

1

Bring to room temperature

Remove ribeye steaks from the refrigerator 45–60 minutes before grilling. Pat dry on both sides with paper towels to remove excess moisture.

2

Season

Rub both sides of each steak with olive oil. Evenly sprinkle kosher salt, freshly ground black pepper and garlic powder over both sides and along the edges. Press seasonings lightly into the meat so they adhere.

3

Preheat grill

Set up grill for two-zone cooking: high direct heat (500–550°F / 260–290°C) on one side and medium/indirect heat on the other. If using a cast-iron pan on the stovetop, preheat it over high heat until very hot.

4

Sear

Place steaks directly over the high heat. Sear 2.5–3 minutes per side with the lid open to develop a deep brown crust. If steaks are thick (1.5–2 in), also sear the edge for 30–45 seconds while holding with tongs to render fat.

5

Finish to temperature

After searing, move steaks to the cooler side of the grill (indirect heat). Close lid and cook until internal temperature reaches your target: 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. For 1–1.5 inch ribeyes expect 4–8 minutes on indirect heat depending on target. Use an instant-read thermometer inserted into the thickest part, avoiding bone.

6

Rest

Transfer steaks to a cutting board or plate and tent loosely with foil. Rest 8–10 minutes (10–15 minutes for thicker steaks). Resting allows juices to redistribute and carryover cooking to finish.

Compound herb butter (optional)

7

While steaks rest, combine softened unsalted butter, chopped parsley, chives, lemon zest, minced garlic, salt and black pepper in a small bowl. Mix thoroughly until uniform. Taste and adjust seasoning. Spoon butter onto a piece of plastic wrap, form into a log if desired, and chill briefly, or leave softened to melt over hot steaks.

To serve

8

Slice steaks against the grain into 1/4–1/2 inch slices or serve whole. Top each steak with a pat (about 1–2 tbs) of compound herb butter so it melts over the meat. Serve immediately with lemon wedges on the side if desired.