A really good steak just needs a hot grill, some butter, and salt and pepper. That's it! Grilled Ribeye Steaks is my favorite way to cook a good chunk of meat.
Whether you have a gas or charcoal grill, be sure to follow the instructions that came with it. All grills are a little bit different, and all cook a little differently. Keep an eye on the steak as it grills, and remember to always test the final internal temperature with a reliable meat thermometer before you serve the steak.
And steaks should always sit for a while after they come off the grill and before you eat. This lets the juices in the meat redistribute so every bite is juicy and moist.
You can season your steak anyway you'd like. I always buy the best steak I can afford so all it needs is some salt and pepper. But you can add spices, or steak sauce, or even plain old ketchup if you'd like.
- 4 boneless ribeye steaks
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter, cut into pieces
Prepare and preheat the grill. Let the steaks stand at room temperature for about 1 hour, then sprinkle evenly with the salt and pepper.
Lightly oil the grill rack. Place the steaks on the grill and don't move for 4 minutes.
When the steaks will easily release from the grill, it's time to turn them. Turn them using tongs and grill for another 5 to 8 minutes or until desired doneness, at least 145°F.
Remove the steaks from the grill, place on a clean serving platter, and top each steak with some of the butter. Cover the steaks tightly with foil and let stand for 4 minutes, then serve.