BBQ Ribeye Steak

Name: BBQ Ribeye Steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 steak
Ingredients: Ribeye steaks*; sea salt; black pepper; garlic powder

User Reviews

4.3

18 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
1 steak
Calories
544 kcal
Course
Main Course
Cuisine
American

BBQ Ribeye Steak

Tyler Espinosa

Report

How to grill ribeye steak to perfection! A few simple steps is all it takes to achieve the most amazing ribeye every time.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

Ribeye steaks*
sea salt
black pepper
garlic powder

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Bring the steaks out of the refrigerator 10 to 20 minutes ahead of time to bring them to room temperature. If you don't have time to do this, no sweat.
Remove the ribeye steaks from their packaging and pat any excess moisture off with paper towels.
Transfer the steaks to a large plate or baking sheet and sprinkle both sides liberally with kosher salt, black pepper, and garlic powder.
Scrape any food particles off of the grill grates using a wire grill brush.
Preheat your gas grill to high heat. Set the grill temperature to 500 degrees Fahrenheit if you have the option. For a charcoal grill, fire up your coals in a coal chimney then transfer them to one part of your grill so that you have the option for direct heat and indirect heat.
Place steaks over direct heat on the preheated grill. Sear the steaks for 2 to 3 minutes per side, or until the outside of the steaks has visible grill marks. Be sure to use tongs designed for barbecuing to ensure they are long enough to create distance between you and the hot flame.
For crispy fat around the edges, sear the sides of the steak.
Use a meat thermometer to check the temperature of the steaks. For medium-rare, cook to 125 to 130 degrees Fahrenheit, for medium grill to 135 to 140 degrees Fahrenheit. Remember that meat continues to cook after you remove it from its heat source. Don’t be afraid to take the steaks off the grill a few degrees early so that the final temperature is your perfect desired doneness after it sits.
Let the steaks rest for at least 10 minutes before slicing into them so that the juices have a chance to distribute evenly throughout the meat.
Serve ribeye steaks with your choice of side dishes, and enjoy!

Notes

*Pick up thick boneless ribeye steaks or bone-in ribeye steaks that are 1 inch or thicker. Generally, ribeye steaks are about 1 pound each.
Dry Brine Ribeye Steak:
If you have the time, dry brine the ribeyes ahead of time. To do so, simply sprinkle both sides of the steaks with sea salt, place them on a plate or baking sheet, and refrigerate for at least 15 minutes, ideally 1 to 3 hours and up to 24 hours.
When you're ready to grill the steaks, sprinkle them with black pepper and garlic powder and proceed as normal. You can also dry brine the steaks in seasonings or a dry rub.
Final Cooking Temperatures for Ribeye Steak:
Rare: 115-120 degrees Fahrenheit
Medium Rare: 125-130 degrees Fahrenheit
Medium: 135-140 degrees Fahrenheit
Medium Well: 145-150 degrees Fahrenheit
Well Done: 150-155 degrees Fahrenheit

Nutrition Information

Show Details

Serving 1/2 pound Calories 544kcal (27%) Protein 42g (84%) Fat 46g (71%) Saturated Fat 18g (90%) Polyunsaturated Fat 15g Cholesterol 180mg (60%) Sodium 110mg (5%)