Grilled Ribeye Steak

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After testing different grill temperatures and timing, this is the grilled ribeye steak recipe I always come back to for a juicy medium-rare!

Prep Time30

Cook Time8

Total Time38

Course: Main Course

Cuisine: American

Keyword: grilled ribeye steak, grilled steak, grilling recipes, ribeye steak recipe

Servings:

Season the steaks. Bring the steaks to room temperature. Heat an outdoor grill or indoor grill pan over high heat. Oil the grill grates with a paper towel dipped in oil. Pat the steaks dry with another paper towel, then season both sides with salt, pepper, and garlic powder.
Grill the steaks. Add the steaks to the grill and close the lid. Grill the steaks for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on an instant read thermometer, for medium-rare.
Rest and serve. Let the steaks rest for 5 minutes, then serve whole or thinly sliced against the grain. If you’d like, you can top with my herbed compound butter or bearnaise sauce.

Storage: Store leftover ribeye steak in an airtight container in the refrigerator for 4 to 5 days.
Reheating: For the best texture, reheat gently in a skillet over medium-low heat until warmed through. You can also reheat it in a 250°F (120°C) oven for 10 to 15 minutes. I'll also microwave it at times for convenience, but with a damp paper towel over it to retain moisture.