1 stick of butter (8 tablespoons), room temperature
1 bulb of garlic
extra virgin olive oil
sprinkle of kosher salt
freshly cracked black pepper
1-2 teaspoons fresh thyme, chopped
Takes ,
serves 4.
Instructions
Prepare the compound butter: Preheat oven to 350°F. Trim away the very tips of the head of garlic. Drizzle with oil and sprinkle with salt and pepper. Wrap loosely with foil, transfer to oven and bake for 1 hour. Remove from oven and let sit for 30 minutes. Squeeze garlic cloves into a small bowl containing the butter. Combine using a fork, spoon or small spatula. Add thyme and season with salt and pepper. Cover until use.
Prepare the steaks: Place steaks onto a sheet pan or platter and bring to room temperature an hour before preparing them. Place peppercorns onto cutting board and roughly chop. Rub steaks lightly with oil then sprinkle with salt and chopped peppercorns.
Grill the steak: Preheat barbecue at least 15 minutes before grilling. Turn one side of the grill to moderate-high for direct grilling. Grill temperature should be at 500°F.
Working quickly, place steaks down on grill and immediately close lid. Cook for 1 minute. Flip the steaks over and cook for an additional minute again, with the lid down. Flip the steaks a third time, turning them 90 degrees to create crosshatch grill marks - cook for an additional minute again. Flip once more, again rotating the steaks 90 degrees to create the crosshatch pattern and yes, cook for an additional minute again. Total grill time = 4 minutes!.
Rest: Remove steaks from grill, transfer to a clean platter and cover with foil. Leave to rest for 5 minutes.
To serve: Place a dollop of compound butter on each steak. Serve immediately.
The Best Grilled Ribeye Steaks
Ingredients
For the steaks:
4 10 oz. ribeye steaks
extra virgin olive oil
black peppercorns
kosher salt
For the roasted garlic compound butter:
1 stick of butter (8 tablespoons), room temperature
1 bulb of garlic
extra virgin olive oil
sprinkle of kosher salt
freshly cracked black pepper
1-2 teaspoons fresh thyme, chopped
Directions
Prepare the compound butter: Preheat oven to 350°F. Trim away the very tips of the head of garlic. Drizzle with oil and sprinkle with salt and pepper. Wrap loosely with foil, transfer to oven and bake for 1 hour. Remove from oven and let sit for 30 minutes. Squeeze garlic cloves into a small bowl containing the butter. Combine using a fork, spoon or small spatula. Add thyme and season with salt and pepper. Cover until use.
Prepare the steaks: Place steaks onto a sheet pan or platter and bring to room temperature an hour before preparing them. Place peppercorns onto cutting board and roughly chop. Rub steaks lightly with oil then sprinkle with salt and chopped peppercorns.
Grill the steak: Preheat barbecue at least 15 minutes before grilling. Turn one side of the grill to moderate-high for direct grilling. Grill temperature should be at 500°F.
Working quickly, place steaks down on grill and immediately close lid. Cook for 1 minute. Flip the steaks over and cook for an additional minute again, with the lid down. Flip the steaks a third time, turning them 90 degrees to create crosshatch grill marks - cook for an additional minute again. Flip once more, again rotating the steaks 90 degrees to create the crosshatch pattern and yes, cook for an additional minute again. Total grill time = 4 minutes!.
Rest: Remove steaks from grill, transfer to a clean platter and cover with foil. Leave to rest for 5 minutes.
To serve: Place a dollop of compound butter on each steak. Serve immediately.
The Best Grilled Ribeye Steaks
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Simple seasoning partnered with a flavoured buttery finish, it’s our step-by-step guide on how to perfectly cook GRILLED RIBEYE STEAKS!
These are the best GRILLED RIBEYE STEAKS, perfect every time.
We’ve all been there; the person who normally mans the barbecue asks you to pinch hit and cook the main course. This time it’s steaks. The first time this happened to me I froze on the spot, “But I’m no good at cooking steaks!” Thankfully, after that mediocre first attempt, I’ve since learned a number of key things to make perfect GRILLED RIBEYE STEAKS! Trust me, follow this step-by-step guide and you’ll be the master of your grill and steak recipes in no time.
We’re thinking this post will end up like our CHICKEN PICCATA SHEET PAN DINNER, our GRILLED BEEF TENDERLOIN, and our BEST HOT DOGS – top-ranked. We know it’s because the recipes are essential and work perfectly every time, just like these GRILLED RIBEYE STEAKS. First bite and you’re going to be, “My goodness, it’s like butter!”
Please remember to bookmark this page and SHARE it with friends, either by forwarding this LINK or PIN it to a favourite Pinterest board. Everyone will thank you for this kindness, as will we – it’s nice to share!
Here are our proven tips on how to make this GRILLED RIBEYE STEAK recipe:
All you need are ribeye steaks and a few flavor enhancers.
INGREDIENTS
This pic of the ingredients includes everything you’ll need to make both the steaks and the roasted bulb of garlic for the compound butter (more about that butter in a bit). The key takeaway from this is that we didn’t use a traditional spice rub because we wanted the flavour of the grilled meat to be more pronounced. The simplicity of just salt and pepper is often preferred, plus it allows you to dress up the finished steaks before serving, as we did here.
Ask your butcher to help select steaks with a bit of marbling.
RIBEYE STEAKS
We used 10 oz. ribeye steaks for this story because we found a thicker 1½-inch thick steak retains more juice and cooks up more tender. If you’d rather use thinner steaks of less weight, just reduce the grill time slightly to ensure you don’t overcook them. Ideally, a trusted butcher will be able to guide you. Make sure they give you steaks with lots of marbling. Marbled steaks have way more flavour.
We recommend a simple seasoning with premium smoked salt and pepper.
SEASONING
Prepping the steaks for the grill could not be easier, but there are two things you’ll want to remember. First, bring your steaks to room temperature before you begin to ensure they cook evenly. Second thing, please follow our instructions to rub the steaks with peppercorns chopped up by hand. They have a chunkier profile and impart a welcome peppery spice to the meat.
Flipping the steaks and turning them on the grill will achieve those classic grill marks.
GRILLING
You might remember how we cooked TURKEY BURGERS on indirect heat or how we did those EASY GRILLED PORK CHOPS using both direct and indirect heat. For these GRILLED RIBEYE STEAKS, we’re going direct heat all the way. Preheat your gas grill or light the charcoals in your charcoal grill giving them a chance to heat for 15 minutes, getting that temperature up and steady at 500°F. Last thing, you’ll need to work efficiently and quickly to sear the steak on the hot grill grates. The cover of the grill will go up and down a number of times. Don’t dilly-dally, time is of the essence!
Have a meat thermometer handy to test doneness and don’t forget to cover the grilled steaks giving them a chance to rest.
STEAK DONENESS
After making this recipe a few times, we expect you’ll end up like a grill chef where you’ll simply push a finger down into the steak and know whether it’s done or not. The firmer the flesh, the more done it is. You can check accurately using a probe thermometer; I’ll list links to purchase down below. Here’s a guide on internal temperature to test doneness.
Rare: 125°F / 52°C
Medium-rare: 135°F / 57°F
Medium: 145°F / 63°F
Medium-well: 155°F / 68°F
Well done: 165°F / 74°F
Last thing, and we can’t stress this enough, it’s really important to take your steaks off the grill, cover them with foil and let them rest for five minutes. This ensures a juicy and tender steak. It’s your “like butter” guarantee.
Serving the grilled ribeye steaks with a flavorful compound butter will add tons of flavour.
COMPOUND BUTTER
A few years back we started recommending compound butters as simple flavour enhancers for grilled poultry, meats and seafood. The concept involves taking butter and flavouring it with veggies, herbs, cheese and/or spices. For this garlic butter recipe we blended a stick of butter with a ROASTED BULB OF GARLIC, some chopped thyme, and salt and pepper. My goodness, scooping a dollop of the compound butter onto the still-warm steaks and then having it melt as the steaks go to plate – turns into an instant butter sauce, amazing!
1 stick of butter (8 tablespoons), room temperature
1 bulb of garlic
extra virgin olive oil
sprinkle of kosher salt
freshly cracked black pepper
1-2 teaspoons fresh thyme, chopped
Directions
Prepare the compound butter: Preheat oven to 350°F. Trim away the very tips of the head of garlic. Drizzle with oil and sprinkle with salt and pepper. Wrap loosely with foil, transfer to oven and bake for 1 hour. Remove from oven and let sit for 30 minutes. Squeeze garlic cloves into a small bowl containing the butter. Combine using a fork, spoon or small spatula. Add thyme and season with salt and pepper. Cover until use.
Prepare the steaks: Place steaks onto a sheet pan or platter and bring to room temperature an hour before preparing them. Place peppercorns onto cutting board and roughly chop. Rub steaks lightly with oil then sprinkle with salt and chopped peppercorns.
Grill the steak: Preheat barbecue at least 15 minutes before grilling. Turn one side of the grill to moderate-high for direct grilling. Grill temperature should be at 500°F.
Working quickly, place steaks down on grill and immediately close lid. Cook for 1 minute. Flip the steaks over and cook for an additional minute again, with the lid down. Flip the steaks a third time, turning them 90 degrees to create crosshatch grill marks - cook for an additional minute again. Flip once more, again rotating the steaks 90 degrees to create the crosshatch pattern and yes, cook for an additional minute again. Total grill time = 4 minutes!.
Rest: Remove steaks from grill, transfer to a clean platter and cover with foil. Leave to rest for 5 minutes.
To serve: Place a dollop of compound butter on each steak. Serve immediately.
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