Grilled Ribeye Steak
Savor the rich, smoky perfection of a Grilled Ribeye Steak, the ultimate recipe for steak lovers seeking juicy, tender meat with an irresistible charred crust. This quick and easy preparation relies on premium cuts of ribeye complemented by a fragrant olive oil marinade infused with garlic powder, kosher salt, and freshly cracked black pepper. Highlighted by an aromatic touch of grilled rosemary, the steak is cooked to perfection over high heat, creating a caramelized exterior while preserving its buttery center. With just 10 minutes of prep and a short grilling time, this dish is ideal for elevating your summer cookout or a cozy date night dinner. Serve sliced against the grain for maximum tenderness and pair it with your favorite side dishes to complete a restaurant-quality meal straight from your backyard. Perfectly seasoned, flame-kissed, and bursting with savory richness, this Grilled Ribeye Steak recipe is a must-try for any barbecue enthusiast!
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Recipe Information
Ingredients
- 2 pieces (12 oz each) ribeye steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 sprigs fresh rosemary
Instructions
Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes before grilling.
Preheat your grill to high heat. For a gas grill, preheat on high for about 10-15 minutes with the lid closed. For a charcoal grill, arrange the hot coals for direct grilling.
In a small bowl, combine olive oil, kosher salt, black pepper, and garlic powder.
Brush both sides of the ribeye steaks with the olive oil mixture, ensuring they're well-coated.
Place the steaks on the hot grill. Grill on the first side for about 4-5 minutes, depending on the thickness of the steak and preferred level of doneness.
Flip the steaks and grill for another 3-5 minutes. For medium-rare, aim for an internal temperature of around 135°F (57°C); for medium, aim for 145°F (63°C).
Add the fresh rosemary sprigs to the grill during the last minute to infuse the meat with a subtle, woody aroma.
Remove the steaks from the grill and let them rest on a platter, loosely covered with foil, for about 5 minutes. This allows juices to redistribute throughout the meat.
Slice against the grain and serve hot. Optionally, garnished with additional fresh rosemary sprigs.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 181.0 g | 362% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 79 mg | 6% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1986 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
