Grilled Ribeye Recipe

Course: Dinner

Cuisine: American

Prep Time: 10

Cook Time: 10

Marinade Time: 1

Total Time: 1 20

Servings: people

Calories: 719kcal

Author: Becky Hardin

Grilled Ribeye Steaks are always a hit with friends and family of all ages! The simple, aromatic, and flavorful marinade featuring garlic and rosemary does wonders for the meat. When grilled to your desired level of doneness, you'll love every bite of these tender steaks!

Step-by-step photos can be seen below the recipe card.

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Equipment

Ingredients

¼ cup olive oil
4 cloves garlic minced
1 teaspoon chopped fresh rosemary
2 ribeye steaks
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Combine the olive oil, garlic, and rosemary in a small dish.
¼ cup olive oil, 4 cloves garlic, 1 teaspoon chopped fresh rosemary
Place the steaks in shallow bowl or casserole dish.
2 ribeye steaks
Pour the garlic rosemary mixture over the steak. Use tongs to turn the steak over to coat it well.
Let the steak marinate for at least 1 hour.
30 minutes prior to grilling, bring the steak to room temperature.
Preheat the grill to medium-high heat (400-450°F).
Season the steak well with plenty of salt and a couple pinches of pepper.
1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Grill the steak for about 10 minutes, flipping halfway through for medium rare.
Continue grilling for a couple minutes longer if desired.
Let the steaks rest for 10 minutes before serving.

Notes

For a 1-inch thick ribeye, follow these cooking time guides:
- Rare (135°F): Cook for 4 minutes on the first side and 3-4 minutes on the second side.
- Medium Rare (140°F): Cook for 5 minutes on the first side and 4-5 minutes on the second side.
- Medium (150°F): Cook for 6 minutes on the first side and 4-5 minutes on the second side.
- Medium-Well (155°F): Cook for 7 minutes on the first side and 5-6 minutes on the second side.
- Well Done (165°F): Cook for 8 minutes on the first side and 6-7 minutes on the second side.
- Adjust the cooking time for each side by 1 minute in either direction for each ¼-inch change in thickness.
Trim any excess exterior fat to prevent the steak from catching on fire.
Let the steaks come to room temperature before grilling to avoid tough, unevenly-cooked steak.
Season the meat generously to bring out the natural flavors. Some of the seasoning may fall off during the process of grilling, so be sure to pat it into the meat.
Pull the steaks off the grill about 5°F before your desired level of doneness. They will continue to cook as they rest.
Let the steaks rest for 5-10 minutes after grilling to seal in the juices.
Slice the steaks against the grain.

Storage: Store grilled ribeye in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition