How to Grill a Ribeye Steak: A Step-by-Step Guide

2. Bring the Steak to Room Temperature

Before grilling, let your ribeye steak sit at room temperature for 30-60 minutes.

• This ensures the steak cooks evenly, preventing an overcooked exterior and undercooked interior.

Tip: Pat the steak dry with paper towels to remove excess moisture for a better sear.

3. Preheat Your Grill

A hot grill is key to achieving the perfect sear on your ribeye steak.

• Charcoal Grill: Heat the coals until they are covered with white ash for a high, even heat.
• Gas Grill: Preheat to high heat (500°F) for at least 10-15 minutes.
• Arteflame Grill: Use the center grate for high-heat searing and the flat-top for controlled cooking.

Pro Tip: Clean and oil the grates to prevent sticking and create flawless grill marks.

4. Season Generously

Seasoning highlights the natural flavors of the ribeye.

Classic Ribeye Seasoning:

• Generously coat both sides with kosher salt and freshly cracked black pepper.
• Add garlic powder, smoked paprika, or a dash of cayenne for extra depth.

Tip: Season your ribeye just before grilling to avoid drawing out moisture.

5. Sear the Ribeye Over High Heat

Start by searing the ribeye steak on direct high heat to create a caramelized crust. This is where the Arteflame absolutely shines! Searing at 1,000F!!!

Steps for Searing:

1. Place the steak on the hottest part of the grill.
2. Cook for 2-3 minutes per side without moving it to allow the crust to form.
3. Flip once with tongs and repeat on the other side.

Pro Tip: Avoid pressing down on the steak, as this releases its natural juices.

6. Finish Over Indirect Heat

After searing, move the ribeye to a cooler part of the grill to finish cooking to your desired doneness.

Temperature Guide for Ribeye Doneness:

• Rare: 120°F-125°F (Cool red center)
• Medium Rare: 130°F-135°F (Warm red center)
• Medium: 140°F-145°F (Warm pink center)
• Medium Well: 150°F-155°F (Slightly pink center)
• Well Done: 160°F+ (No pink, fully cooked)

Tip: Use a meat thermometer for accuracy. Insert it into the thickest part of the steak without touching the bone.

7. Let the Ribeye Rest

Resting your ribeye after grilling is essential for juicy results.

• Remove the steak from the grill 5°F before your target temperature, as carryover cooking will finish it.
• Let it rest for 5-10 minutes on a cutting board, loosely tented with foil.

Why Resting Matters: Resting allows the juices to redistribute throughout the steak, ensuring every bite is tender and flavorful.

8. Add Finishing Touches

Elevate your ribeye with simple finishing touches:

• Herb Butter: Add a pat of garlic herb butter as the steak rests for extra richness.
• Fresh Herbs: Garnish with fresh rosemary or thyme for an aromatic touch.
• Flaky Salt: Sprinkle a pinch of flaky sea salt just before serving to enhance flavor.

9. Slice and Serve

For the best texture and flavor, slice the ribeye steak correctly.

• Cut against the grain to shorten the muscle fibers and ensure tenderness.
• Serve immediately with your favorite sides, such as grilled asparagus, baked potatoes, or a crisp salad.

Tips for Perfectly Grilled Ribeye

1. Choose High Heat: A hot grill is essential for searing the crust while keeping the inside juicy.
2. Avoid Over-Flipping: Flip the steak only once to maintain the crust.
3. Use a Meat Thermometer: This ensures your steak is cooked to your desired doneness without guessing.
4. Experiment with Flavors: Try spice rubs, marinades, or basting with butter for unique flavor profiles.

Final Thoughts

Grilling a ribeye steak is all about technique and timing. By starting with a high-quality cut, mastering the sear, and using a meat thermometer to guide doneness, you can create a steak that rivals the best steakhouses. Fire up your grill, follow these steps, and enjoy the rich, smoky flavors of a perfectly grilled ribeye steak.