Description
Savor the rich marbling and tender texture of grilled ribeye with this simple, precision-driven recipe. The high-heat sear creates a savory crust, while melted fat bastes the steak for a juicy, indulgent result.
Ingredients
4 ribeye steaks (1 inch thick, USDA Prime or Choice)
2 tablespoons olive oil
1 teaspoon black pepper (freshly ground preferred)
1 teaspoon garlic powder (or fresh garlic)
2 tablespoons unsalted butter
Salt to taste (flake sea salt optional)
Instructions
Pat steaks dry with paper towels
Season both sides with salt, pepper, and garlic powder
Drizzle olive oil on both sides
Heat cast iron griddle over high heat for 5 minutes
Place steaks on the hot griddle; cook 3-4 minutes per side for medium-rare
Add butter during last 1-2 minutes of cooking
Use a meat thermometer to check doneness
Let steaks rest 5-10 minutes before serving
Notes
Use a meat thermometer for perfect doneness: 130°F (54°C) for medium-rare
Let steaks rest to retain juices
For fresh garlic, thinly slice and add directly to the griddle with the steak
- Prep Time: 10
- Cook Time: 8
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 520
- Sugar: 0g
- Sodium: 250mg
- Fat: 40g
- Saturated Fat: 15g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 130mg