Grilling Thick Ribeye Steak

Grilled and sliced, Thick Ribeye Steak cooked to medium rare.

The Best Grilled Steak

I don’t care what your favorite cut of beef is. Whether it’s a T-bone, New York Strip or tenderloin, it don’t really matter much. When it comes to grilling steak, the best steaks are cut thick and they’re cooked slow and low to perfection. That’s the secret. I’ve shown you how to cook a Pan Fried Ribeye Steak that will turn out amazing, every time. Now let me show you how to grill a thick Ribeye Steak or any thick steak for that matter, to perfection.

A raw, thick cut Ribeye Steak, wrapped and price tagged from the grocery store.

Steak Prices

I realize that beef prices are currently sky rocketing across the country but it’s summer time and that means grilling season. That’s why I shared and posted my Cold Noodle Spaghetti Salad with you, last week. Now, I’m going to share the easiest way to grill any thick cut steak and I chose one of my favorite cuts; the Ribeye.

I bought this 20 oz Choice grade steak for $16.61, US. Not accounting for the price fluctuation, this same steak would easily cost any where from $25 dollars, all the way up to $50 bucks in most restaurants around the country. It just depends on where you’re dining. So, already I’m saving money just doing it myself.

Grilled and sliced Thick Cut Ribeye Steak.

Grilling to Perfection

Believe it or not, my neighbor gave me a stainless steel Weber grill. I know… sweet, right? And, no, I don’t live in a ritzy neighborhood. I live in a trailer park and my wife’s friend was upgrading to a bigger grill. The point is, it’s a gas grill but you use what ever you’ve got.

I maintain a temperature just barely under 400° Fahrenheit with the lid down. I run all three burners at the same time, on low, and I put my steaks right in the middle. I time them, 10 minutes per side but I rotate every 5 minutes. meaning I turn the steak 90° every 5 minutes. After 10 minutes, I flip the steak, turn the heat to high on one burner, then I reversed sear an additional minute on each side. I take an internal temperature to make sure I reach my desired temp, then remove from the heat.

Grilling Thick Ribeye Steak video tutorial by PoorMansGourmet

Grilling Thick Ribeye Steak Ingredients:

1 20 oz Ribeye Steak or New York Strip
1 tbsp Canola Oil
Kosher Salt and Pepper to taste

Set all grill burners on their lowest setting and follow the instructions in the video tutorial and I’ll show you exactly how easy it is Grilling Thick Ribeye Steak.

Pan-Fried Ribeye Steak with Butter

16 oz. Pan Fried Ribeye Steak with Garlic, Rosemary and Butter.

The Best Ribeye Steak is Pan-Fried

In my opinion, the ribeye steak reigns supreme when it comes to balancing price and quality. Whether sliced thick or thin, ribeyes are incredibly versatile. They can be aged, smoked, grilled, broiled, pan-fried, and prepared in countless other ways. You can savor each bite as a whole steak or slice it thin for fajitas, quesadillas, sandwiches, stir fry, and a variety of other dishes. After trying ribeye steaks cooked every way imaginable, I firmly believe that pan-frying is, without a doubt, the best method for cooking a whole steak.

Why Pan-Fried Ribeye Steak is a Great Choice

Pan-fried ribeye steak is a great choice because it combines simplicity with incredible flavor. Cooking it in a skillet allows for precise temperature control. This ensures a beautifully seared crust while keeping the inside tender and juicy. The ribeye cut, known for its marbling, delivers a rich, buttery taste that pairs perfectly with the flavors of garlic, herbs, and melted butter. Whether you’re cooking for a special occasion or a quick weeknight meal, pan-frying is a foolproof way to create restaurant-quality steak at home.

Raw ingredients to cook a Ribeye steak; garlic, rosemary and butter.

Pan-Fried Ribeye Steak Formula

The ingredients in this Ribeye Steak recipe are very simplified and there’s a real basic formula that can be applied to any size of steak: Salt, fat, sear and bake. It’s that simple and each step breaks down like this:

Salt = Seasoning, kosher Salt & Pepper + Seasoned Salt
Fat = Olive oil and Butter
Sear = Medium heat, 1 minute per 1/2 inch of Steak thickness Example: 1 inch steaks get 2 minute’s of sear per side
Bake: 350 degrees Fahrenheit for 5 to 7 minutes

Seared Ribeye Steak with olive oil, garlic, Rosemary and butter.

Step-by-Step Guide to Cooking Ribeye Steak with Butter

It’s important to let your Pan-Fried Ribeye Steak get to room temperature before cooking it. A cold steak will not turn out the same. Assuming the meat was refrigerated, a cold cooked steak will be more rare in the middle. So, give it at least a good half hour to a full hour on the counter.

Salt: Salt and Pepper all sides of the steak; top, bottom and the sides including the fat cap. I like to add Seasoned salt as well and I use kosher salt, not table.

Fat & Sear: Pan fry and sear over medium heat with olive oil, fresh garlic and rosemary. Then throw the butter in after the first and ONLY flip of the steak. Baste the steak with the melted butter for extra flavor. Sear for the remaining time and then remove from the burner.

Bake: Searing the steak is an essential first step as it creates a flavorful crust while rendering the fat. Moreover, adding seasoning, garlic, and rosemary further enhances the ribeye with bold, aromatic flavors. Afterward, baking ensures even heat distribution, which significantly affects the meat’s “rarity” in the final moments of cooking. For example, baking a 1-inch steak for 5 to 7 minutes typically results in a perfect medium-rare once rested. Nevertheless, since medium-rare preferences vary, it is important to adjust timing carefully. Additionally, every extra 30 seconds of baking moves the steak closer to well-done. Finally, avoid baking for more than 10 minutes unless you prefer your steak overcooked.

Pan Fried Ribeye Steak Ingredients:

1 16 oz Ribeye Steak
1 tbsp Olive Oil
1 tbsp Butter
1 Sprig Rosemary
4 Cloves Garlic
Kosher salt, pepper and seasoned salt to taste.

Pan fry and sear, both sides of your steak, over medium heat. Then bake at 350° Fahrenheit. Follow the instructions in the video tutorial and I’ll show you exactly how I make the best Pan-Fried Ribeye Steak.

More Steak Recipes

Grilled Tomahawk Ribeye, Top Sirloin Picanha Steak, Grilling Thick Steak, Ribeye Chicken Fried Steak, Steak & Cheese Sandwich, Beef Steak Rancheros.

Recommendations

Ribeye Steaks, Olive Oil, Butter, Garlic Cloves, Fresh Herbs, Frying Pans, Tongs, Meat Rack, Knives, Cutting Boards, grills.

Tri Tip with Chimichurri Sauce

The Best Tri Tip

If you’re looking for an easy yet amazing Tri Tip recipe, you’ve come to the right place. This steak is marinated with a rub seasoning, I use on my Texas Style Brisket, with one other secret ingredient that will surprise you. Plus, it’s topped off with a Chimichurri Sauce that is, out of this world, incredible. So you get one of the most tender and juicy beef steaks, that is seasoned and seared on the grill and baked to perfection, with one of the best meat condiments ever created.

Cooking a Tri Tip Perfectly

One of the main secrets to a great Tri Tip is locking in the juice with a sear and cooking low and slow. That means paying real close attention to the internal temperature while it grills, smokes or bakes. In this recipe I use both the grill and the oven to get the temperature I want. And since my personal tastes fall into the “medium rare” category, my target temp is around 130 degrees Fahrenheit. Using an external meat thermometer helps meat get there perfectly because I can monitor the temp, outside of the oven, with out disturbing the cooking process by opening and closing the door. And this can be done with grills and smokers as well. So once you’ve decided your preferred cooking method of choice, you can set it and forget it.

Tri Tip Ingredients

1 Trip Tip Steak 3 to 4 lbs.
Salt and Pepper to taste

Brisket Rub
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Mix 3 parts Brisket Rub with 1 part Coffee grains.
Click Here for Chimichurri recipe.

Follow the instructions in the Tri Tip video tutorial.