Grilled Ribeye SteakAdding a little rosemary and garlic bring out the ribeye's natural flavors creating an unforgettable grilled steak
One of our favorite ways to cook ribeye steaks is on the grill, seasoned with rosemary, garlic, and a touch of lemon juice.
This classic combination elevates the steak’s natural flavors, adding rosemary’s distinctive aroma and character along with a touch of citrus from the lemon juice to brighten everything up.
What makes this grilled ribeye steak so delicious is how the tender, well-marbled cut, absorbs the flavors from the rosemary and garlic along with the heat and smoke from the grill.
The combination of ingredients in this dish was inspired by the classic Italian dish Bistecca alla Fiorentina, which is traditionally made with a porterhouse.
What is A Ribeye Steak
A ribeye, or rib eye as it is sometimes written, comes from the rib section of a cow, usually between ribs six and twelve.
What makes this cut so desirable is that it comes from a part of the upper rib cage that isn’t used very much, producing a tender and flavorful cut with lots of marbling.
Ribeye is somewhat of an outlier among cuts of beef; typically, the more tender a cut is the less flavorful it is. Ribeye bucks this trend by being among the most flavorful and tender cuts you can get from a cow.
Think about the difference between the delicate flavor and texture of beef tenderloin compared to the full-bodied taste and texture of flank steak and how tough the flank steak can be if it’s not cooked right and cut across the grain.
In the states, ribeye is usually served off the bone, which is different than some other parts of the world where it is served on the bone. In addition to being served as a steak, ribeye is often cut thin and grilled for sandwiches.
How to Grill A Ribeye
The two most popular ways to cook ribeyes are on the grill or roasting them in the oven. What we like about grilling is how the fire caramelizes the outside and lets a slightly smokey flavor seep into the steak.
Learning to grill ribeyes is relatively easy as long as you keep a couple of things in mind.
The first is to watch for flare-ups, the marbling is one of the things that make this cut so flavorful, it can also lead to pretty spectacular flames if a steak is left unattended for too long.
The second is don’t try and cook the whole thing in two minutes over high heat. We recommend grilling pretty much every cut of steak over medium heat to make sure it cooks evenly all the way through.
Also, there’s no reason to go through the bother of searing a steak over a super hot grill and then reducing the heat. As long as the grill has been preheated long enough for it to come up to temperature, it will do a fine job of searing the steak.
One of the best ways to enhance the steak’s flavor is to grill it using a hardwood lump charcoal, such as mesquite or hickory. It’s the next best thing to cooking steaks over a campfire — which you can learn to do here. They’re also delicious grilled on a gas grill.
A tip with this recipe is to add a couple of sprigs of rosemary to the charcoal right before you start grilling the steaks. The smoke from the rosemary sprigs will bring out the flavors in the seasoning and make the whole area around the grill smell amazing.
A Quick Time and Temperature Guide for Grilling Steaks
One of the most frequent questions people ask is how long too grill steaks. What we’ve found through years of testing is 8 to 10 minutes per side on medium heat is the right amount of time to grill a ribeye or similar cut to a beautiful medium-rare.
We’re usually cooking steaks 1 to 1-1/2 inches thick that weighs around a pound. Thinner steaks and hotter grills will cook faster — just as thicker cuts and lower temperatures take longer to cook.
An advantage to using medium heat when grilling steaks is it provides a larger window of time to get the steak to turn out just right compared to scorching hot grills.
There are two ways to tell if a steak has finished cooking. The first is to press your finger into the steak; it should feel slightly firm with a little bounce for medium-rare. The second is to use a digital thermometer. We recommend and use this instant read digital thermometer from Oxo.
If you’re using a thermometer, remember to take the steak off the grill when it’s a few degrees under your preferred temperature to give it some time to come up to temperature while it rests.
Here’s a quick guide for how done a steak is based on internal temperature. The guide is based on the internal temperature for the thickest part of the steak after it has rested. A general rule of thumb is to take a steak off the grill when its internal temp is 3 to 5 degrees under your preferred final temperature and to let the steak rest for at least three minutes.
Rare – 130℉ to 139℉
Medium Rare – 140℉ to 145℉
Medium – 146℉ to 160℉
Well Done – 160℉ to 170℉
Hockey Puck – 170℉ plus
As an FYI – The USDA recommends that a steak reach a minimum internal temperature of 145℉ before it’s removed from the heat and to let it rest for at least 2 minutes.
Serving Grilled Steak
The addition of rosemary and lemon juice open up all sorts of options when you’re serving this recipe for dinner. The Tuscan flavors give this steak just enough Italian to make it a lovely companion to a nice herb risotto along with some grilled asparagus.
We recommend slicing the steak along the bias before serving. As delicious as it is, no one needs to eat a whole pound of steak for dinner. Serving the steak sliced gives it an elegant appearance and helps it go further, which means you can eat steak more often.
To help bring the steak’s flavors to life sprinkle a little salt on it and give it a squeeze of fresh lemon juice right before serving.
- 1 lb ribeye
- 2 tsp rosemary, minced
- 1 clove garlic, minced
- 1 tsp lemon juice
- 1 tsp olive oil
- 1 tsp salt, divided
- 1/2 tsp pepper
- 1/2 lemon, sliced in quarters
- In a small bowl, combine the minced rosemary, garlic, lemon juice, olive oil, 1/2 tsp of salt, and pepper.
- Rub the steak with the seasoning mixture, making sure to coat the entire thing.
- It helps to preheat the grill before adding the steak. Grill the steak on medium heat for 8 to 10 minutes per side, depending on thickness. For steaks thinner than 3/4 of inch reduce the cooking time by a couple of minutes per side.
- Take the steak off when it's firm to the touch but still has some springiness. Let the steak rest for 3 minutes when it comes off the grill.
- Slice the steak on the bias, squeeze on a little lemon juice and sprinkle the rest of the salt over the top right before serving.
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