Grilled Ribeye Steak Recipe

Grilled Ribeye Steak Recipe (Only 2 Ingredients)

WEBJun 30, 2021 · Medium: 160°F (6 minutes on the first side, 4-5 minutes on the second side) Well Done: 170°F (8 minutes on the first side, 6-7 …

Rating: 4.8/5(684)
1. Remove Ribeye Steaks from the fridge and trim off any extra fat.
2. Generously season all sides of the Ribeyes with salt and pepper.
3. Set grill to medium heat. Once its preheated, grill both sides according to your doneness preference as measured by a meat thermometer (see Steak Temperature & Doneness Guide above).
4. Let Ribeyes rest for 10-15 minutes before slicing in. Enjoy alongside your favorite side dishes.

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Grilled Ribeye With Soy Butter Glaze The Woks of Life

WEBJul 25, 2015 · Mix the melted butter together with the low sodium soy sauce in a small bowl. When the grill is heated, put the steak on the …

1. If you're using a frozen steak, make sure that it's thoroughly thawed prior to cooking. Rinse the steak under cold water and pat dry with paper towels. Sprinkle on all sides with salt and pepper, to taste. Heat your grill to the max heat--that means at least three of the burners on full blast high, and keeping the lid closed for a good 5-10 minutes.
2. Mix the melted butter together with the soy sauce in a small bowl. When the grill is heated, put the steak on the grill, letting it brown for about 1-2 minutes. You can close the grill lid to let the heat build up and get some nice caramelization on the edges of the steak. After 1-2 minutes, turn the steak 45 degrees to get those pretty grill marks. Let cook again for 1-2 minutes. Flip the steak and repeat the above steps for the other side.
3. When the steak is pretty well-browned on both sides, use your tongs lift up the steak and brown the edges. Thick cut steaks need TLC on the edges too! Now for the soy-butter glaze. Liberally brush the steak with the soy-butter mixture using a heat-proof basting brush. Flip the steak and brush the other side. You may want to wear an oven mitt for this process, as the butter may cause some fairly strong flame-ups. The glaze will make the steak perfectly caramelized and charred on the outside! Those grill marks we worked on earlier add the perfect uniformity of char and color!
4. Liberally glaze the steak continuously until it's cooked to your preferred doneness--rare, medium-rare, medium, etc; this translates to grilling the steak for an additional 3-5 minutes for medium-rare, 5-7 minutes for medium, or 8-10 minutes for medium-well, though this does depend on steak thickness. A better test for doneness is to poke the steak gently with the tongs. The squishier it is, the rarer your steak will be. More firm means more well-done. Simple right?

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