Perfect Grilled Ribeye Steak
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
2 servings
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Calories
708 kcal
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Course
Main Course
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Cuisine
American
Perfect Grilled Ribeye Steak
Description
Perfect Grilled Ribeye Steak focuses on ribeye steaks seasoned with a Greek spice blend and a seasoned salt mix. The steaks are rested before grilling, grilled on both sides with rotations to generate crosshatch patterns, then finished over indirect heat to reach the desired internal temperature. Resting the steak for at least ten minutes after cooking lets the juices redistribute, making the meat tender and evenly cooked. Specific internal temperature targets guide doneness, ranging from rare to well-done.
The grilling method highlights the ribeye's marbling, ensuring a charred exterior with a juicy interior. Using a combination of direct and indirect heat helps develop a flavorful crust without overcooking. Crosshatch marks not only add visual appeal but also indicate even heat exposure during grilling.
This recipe suits anyone wanting a classic grilled ribeye with straightforward seasoning and precise grilling techniques. The recommended seasoning and temperature chart help achieve preferred doneness while preserving the steak’s natural flavor and texture.
Ingredients
- 24 ounces ribeye steak two steaks 12-ounces each if boneless; 16-ounces each if bone-in, plural
- 2 tablespoons seasoned salt Jane's Crazy Mixed Up Salt
- 2 tablespoons Cavender's Greek seasoning
Instructions
- If the steaks have been refrigerated, let them stand at room temperature for at least 30 minutes (an hour is better).
- Sprinkle both sides lightly with the Greek seasoning and a bit more generously with the seasoning salt. Let the steaks rest while you prepare the grill.
- Start a charcoal or gas grill for medium to medium-high heat.
- Place the prepared steaks on the grill. Cook for about 3 minutes on the first side.
- Flip and cook for 3 minutes on the second side.
- Flip the steaks back to the first side, rotating 90 degrees to create crosshatch grill marks. Cook 3 minutes and turn, rotating again for the second set of marks.
- After the final flip, move the steaks to a part of the grill with indirect heat (not over direct flame) and begin testing for temperature.
- When the steaks are about 5-10 degrees from your desired final internal temperature, remove them from the grill and let them rest, lightly covered, for at least 10 minutes before serving.
- See the chart below for temperatures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 708kcal | 35% |
| Protein | 68g | 136% |
| Fat | 48g | 74% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 208mg | 69% |
| Sodium | 7153mg | 298% |
| Potassium | 913mg | 19% |
| Vitamin A | 51IU | 1% |
| Calcium | 28mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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