Grilled Ribeye Steak

Grilled Ribeye Steak might be just the main course you are searching for. This recipe makes 2 servings with 1153 calories, 92g of protein, and 87g of fat each. For $10.38 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe from Nutmeg Nanny has 505 fans. The Fourth Of July will be even more special with this recipe. Head to the store and pick up unsalted butter, ribeye steak, steak seasoning, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. With a spoonacular score of 97%, this dish is outstanding. Similar recipes include Grilled Ribeye Steak , Grilled Bison Ribeye Steak, and Grilled Ribeye Steak with Gorgonzola Butter.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

About an hour before grilling take the steaks out of the fridge and cover both sides of the steak with butter. I like to use 1 tablespoon butter per side. Cover the top and bottom of the steak with seasoning. I really like to cover my steak in spice but the exact amount is up to you. Let the steak rest for about an hour on the counter.After an hour of resting start preheating the grill on high heat. Once the grill is nice and hot add the steak and be prepared for some flair ups. The butter will drip down into the grill so some flames will happen. Drop the heat to medium and cook for about 5 minutes until the steak is dark brown on the bottom and you see nice grill marks. Flip the steak and cook for another 5 minutes until you see those beautiful grill marks. Check the steak for doneness (you can use a thermometer) or by touching the meat. Rare: 120 degreesMedium Rare: 130 degreesMedium: 140 degreesMedium Well: 150 degreesWell: 160 degrees (please don't do this to your steak...sigh)Remove the steak from the grill and let the meat rest for at least 5 minutes before cutting into the meat. Also, keep in mind that the steak will rise in temperature for a bit of time after removing from the grill. Note: I use a gas grill. I realize charcoal is better BUT where I live I cannot have a charcoal grill so we have gas. You win some you lose some.

 

Step by step:

1. About an hour before grilling take the steaks out of the fridge and cover both sides of the steak with butter. I like to use 1 tablespoon butter per side. Cover the top and bottom of the steak with seasoning. I really like to cover my steak in spice but the exact amount is up to you.

2. Let the steak rest for about an hour on the counter.After an hour of resting start preheating the grill on high heat. Once the grill is nice and hot add the steak and be prepared for some flair ups. The butter will drip down into the grill so some flames will happen. Drop the heat to medium and cook for about 5 minutes until the steak is dark brown on the bottom and you see nice grill marks. Flip the steak and cook for another 5 minutes until you see those beautiful grill marks. Check the steak for doneness (you can use a thermometer) or by touching the meat. Rare: 120 degrees

3. Medium Rare: 130 degrees

4. Medium: 140 degrees

5. Medium Well: 150 degrees

6. Well: 160 degrees (please don't do this to your steak...sigh)

7. Remove the steak from the grill and let the meat rest for at least 5 minutes before cutting into the meat. Also, keep in mind that the steak will rise in temperature for a bit of time after removing from the grill. Note: I use a gas grill. I realize charcoal is better BUT where I live I cannot have a charcoal grill so we have gas. You win some you lose some.

Nutrition Information:

covered percent of daily need