Last updated on August 24th, 2021
This grilled ribeye steak recipe is one of my favorite indulgences. What can I say? I’m a meat and potatoes kind of gal. I love my veggies and try to be as flexitarian as possible but…
Tips & Tricks for working with this Grilled Ribeye Steak Recipe
The first trick is selecting the right cut of ribeye steak for grilling. Choose a fresh, thick-cut ribeye steak, at least 1 1/2 to 2-inches thick. If you’re in the United States – get grass fed, pasture raised or USDA if possible.
Preheat your grill. Whether it’s gas, charcoal or otherwise fueled, you’re going to want those grill grates hot before tossing your meat onto them.
Once you’ve selected your steak, you’re going to want to season it for the grill. Don’t hold back! Much of the seasoning you put on the meat is going to fall right off as soon as you place it on the grill, so season to your heart’s content.
Here in Albuquerque we are fortunate to have a fantastic local spice company called albukirkyseasonings.com who creates a number of special spice blends and rubs. They are our go-to and can ship anywhere in the US. Disclaimer: This is not a sponsored post – my family loves them and if you’re a fan of red or green chile flavors rubbed into your beef (our favorite) from New Mexico – they’ve got you covered.
Toss your steaks onto the grill, turn (or stoke) your flame down to medium.. Close the lid to your grill and walk away. Don’t touch them, poke them or manhandle them. Let them cook for at least ten minutes on one side.
After the ten minutes are up, open the lid to your grill and turn over the steaks. Cook for about five more minutes before you start checking their internal temperature for doneness.
The USDA Guidelines on Safe Minimum Internal Temperature state that steaks are done at an internal temperature of 145 degrees.
By letting your meat cook undisturbed, and only flipping once, allowing to come up to proper temperature, you can ensure you have the perfect grilled ribeye, every time you cook.
After you have let the steak rest for at least 3 minutes – if not longer, be sure to enjoy!
Once your meat is done it will look perfect just like this.