Grilled Ribeye Steak
I don't know about you, but I feel intimidated looking at an expensive cut of meat and wondering if I can prepare it without totally screwing it up. Well, let me tell you that with a few simple instructions and some patience, anyone can perfect the steps for grilling ribeye steak.
One of the most important keys is to not make it too complicated. A nice seasoning blend like our Austin Steak Rub which is hand blended with coarse black pepper, roasted minced garlic, onion flakes, shallots, coarse sea salt, oregano, red pepper flakes and ancho flakes is really all you need to get a flavorful steak. If salt is an issue for you, may we also recommend our Peppercorn Beef Rub or Salt Free Steak Rub. I'm practically mesmerized with our Austin Steak Rub as we use coarser grind of the spices so that it forms a nice flavorful crust on the steak. Your taste buds may not dance but they'll want to.
Looking for the secrets on how to grill a ribeye steak? First make sure your grill is clean and preheated. Our grill has a gauge on the lid that tells how hot it is inside - get to 500 degrees before adding the meat. If you don't have a gauge, let the grill come to temp on high for 10-15 minutes. This step insures that the steak can cook at a high heat and not stick to the grates.
Another key is to use a meat thermometer to test for doneness. Cutting into the steak while it is on the grill releases juices and flavors and can produce a steak that is not cooked evenly through. Once the steak has cooked to the desired doneness, remove the steak from the grill and allow the meat to 'rest' for 5-10 minutes before cutting it. This allows the juices to redistribute in the meat and gives the most flavorful finished dish.
Be patient, follow these tips, don't stress and you too, can have a perfectly cooked, flavorful steak dinner that will 'wow' any dinner guests. The side dish in the picture is a Southern Summer favorite - Copper Pennies and you can find the recipe here.
- 16 oz ribeye, no bone, 1 1/2" to 2" thick (This also could be 2 8oz steaks)
- 1 Tablespoon Austin Steak Rub
- Preheat gas grill to high heat for 10-15 minutes.
- Liberally coat the steak with Austin Steak Rub, pressing the seasoning into the meat and allow to come to room temp.
- Oil the grill by adding oil to a paper towel and rubbing the paper towel on the grill grates. Hold the paper towel with long handled tongs to prevent burns.
- Place the steaks on the hot grill and do not move them.
- Cook uncovered for about 6-8 minutes then flip and cook the other side about 5 more minutes.
- At this time, remove the steak from the heat and test for doneness by inserting a meat thermometer into the thickest part of the meat.
- Rare - 125 degrees to 135 degrees
- Medium Rare - 135 degrees to 145 degrees
- Medium - 145 degrees to 150 degrees
- Well Done - 150 degrees to 160 degrees
- If the steak isn't done and the outside looks good remove the thermometer, reduce the heat on the grill and move the meat to indirect heat until it comes to the correct internal temperature.
- Remove the meat from the grill and let it rest for 5-10 minutes, cut and serve.
Serves: Serves 4
Nutritional Information (per serving):
Protein 20 g
Carbs 0 g
Fat 25 g
Sat Fat 10 g
Trans Fat 0.0 g
Fiber 0 g
Sodium 1205 mg