How long to grill rib eye steak

At least an hour before cooking, remove your steak from the fridge to start to come to room temperature. An hour before cooking, brush the steak all over with a very thin layer of olive oil. Season it generously on all sides with salt.

When you're ready to cook, prepare a barbecue for direct heat cooking. Charcoal is preferred; however gas also works.

To do this, light a chimney full of charcoal. Once red hot, pour the coals onto one side of the grate, on top of a few more pieces of unlit charcoal – the extra charcoal is to ensure there is enough fuel for the full cooking duration, as well as to elevate the hot coals closer to the grill grate.

Replace the grill grate. Ensure the bottom and top dampers are fully open and leave the grill to preheat for 5-10 minutes.

Once you're ready to cook, place the rib eye on the grill, directly over the hot coals. Immediately place the lid on the BBQ. This will ensure you can cook at a very high heat while choking off enough oxygen to prevent flare-ups. It also ensures the smoke will circulate within the grill, to give the steak a delicious smoky flavour.

After 5 minutes, remove the lid, flip the rib eye using a pair of long tongs, then quickly replace the lid. Cook for a further 5 minutes, then flip again, repeating this process a further 2 times for a total of 20 minutes cooking time. At any time, if things are getting too hot, or it is flaring up move the steak to the indirect side of the grill for a few minutes for things to settle down.

After 20 minutes, your rib eye will be very close to medium rare, and should have a delicious crust on both sides. Use a thermometer to check the internal temperature – it should read approximately 48C – 50C when inserted in the thickest part of the steak. Set the steak aside on a plate to rest for 10 minutes, with the thermometer left in it. As it rests, the temperature will continue to rise, and after 10 minutes should read 53-54C for medium rare. An extra 5 minutes of cooking time will bring it to 57-58C for medium.

Once rested, remove the thermometer. Use a sharp carving knife to remove the bone. Carve the rib eye into thick slices, and place on a warmed serving plate. Season with an extra sprinkle of course sea salt, and a drizzle of olive oil.

Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!

Whoa. Just whoa.

Say hello to the most beautiful ribeye you have ever laid your eyes on. Perfectly crusted with foaming warm butter infused with smashed garlic cloves and fresh thyme + rosemary sprigs.

It is truly a thing of beauty.

So skip the expensive steakhouse this Valentine’s Day. Skip the lines and the crowded tables. This ribeye has your name written ALL OVER IT.

All you need is a few ingredients, a good quality ribeye steak, and a cast iron skillet.

And with a few simple tips, like frequent turning of the steak to get that gorgeous steak crust without overcooking the steak to well done, you’ll have absolutely no problems topping that steakhouse down the street.

Serve with wine. Serve with potatoes. Serve with salad. Serve with lobster. Or serve alone.

It is all good.

How to Cook a Ribeye Steak

Yield: 3 - 4 servings

Prep: 25 minutes

Cook: 20 minutes

Total: 45 minutes

Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!

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Ingredients

• 1 24-ounce bone-in ribeye steak, 2-inch-thick, at room temperature
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

• Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.

• Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.

• Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.

• Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.

• Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.

  How long do you cook a ribeye on each side?

  Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

  How long do I grill a ribeye steak for medium?

  For medium doneness, cook a grilled ribeye steak to 140 degrees for about 7 to 10 minutes on each side.

  How do you grill a ribeye steak on a gas grill?

  Place ribeye steaks on the grill Cook over direct heat for 4-5 minutes on each side for medium rare. Wonder why you need a two-zone setup? If your steaks are close to being done, you can move them over to the cold side of the grill. Use a meat thermometer to determine if you've cooked steaks the way you like them.

  How long do you grill thin ribeye steaks?

  How Long Should You Cook a Ribeye Steak? Cooked over high heat, a thick ribeye steak (1.5 to 2 inches thick) will cook in approximately 10 minutes, about 5 minutes on each side. A thin ribeye steak (1.5 inches or less) will cook in approximately 6 minutes, about 3 minutes on each side.