Ribeye Steak

The ribeye steak, with its generous marbling and mouthwatering tenderness, is a carnivore’s dream come true. Cooking this prized cut to perfection requires a few key techniques and a deep appreciation for the art of grilling. In this guide, we’ll walk you through how to select, prepare, and cook a ribeye steak that will have your taste buds dancing. Get ready to embark on a sizzling journey into steak excellence.


  • 2 Ribeye steaks (1.5 to 2 inches thick)
  • Salt (preferably kosher or sea salt)
  • Freshly ground black pepper
  • Olive oil or vegetable oil
  • Optional: Garlic cloves, fresh herbs (rosemary or thyme), and butter for basting


Step 1: Selecting the Ribeye Steak

  1. Choose a ribeye steak with good marbling. Marbling refers to the white streaks of fat within the meat, which enhance flavor and tenderness.
  2. Look for steaks that are around 1.5 to 2 inches thick. Thicker steaks are easier to cook to perfection.
  3. Ensure the meat is bright red and avoid any with a grayish tint.

Step 2: Preparing the Ribeye Steak

  1. Take the ribeye steaks out of the refrigerator about 30-60 minutes before cooking. Letting them come to room temperature ensures even cooking.
  2. Pat the steaks dry with paper towels. Moisture on the surface can interfere with achieving a good sear.
  3. Season liberally with salt and freshly ground black pepper on both sides. If you have the time, consider dry brining: sprinkle salt on the steaks and let them sit in the fridge for a few hours or overnight.

Step 3: Preparing the Grill

  1. Preheat your grill to high heat. You’re aiming for temperatures around 450-500°F (232-260°C).
  2. Clean the grates and oil them using a paper towel dipped in vegetable or olive oil. This prevents sticking and helps achieve beautiful grill marks.

Step 4: Grilling the Ribeye Steak

  1. Place the seasoned ribeye steaks on the hot grill.
  2. Sear the steaks for about 3-4 minutes on each side, or until you achieve a nice crust and grill marks. Avoid pressing down on the steaks with a spatula; you want to keep those juices inside.
  3. If you’d like to add extra flavor, you can place a few cloves of garlic, fresh herbs like rosemary or thyme, and a pat of butter on top of each steak during the last few minutes of cooking. Baste the steaks with this mixture for added richness.
  4. For medium-rare, the internal temperature of the steak should be around 130-135°F (54-57°C). Use a meat thermometer to check for doneness.

Step 5: Rest and Serve

  1. Remove the ribeye steaks from the grill and let them rest for about 5-10 minutes. Resting allows the juices to redistribute within the meat, resulting in a juicier steak.
  2. Slice against the grain and serve immediately. You can drizzle any resting juices over the sliced steak for extra flavor.


Mastering the art of cooking a perfect ribeye steak is a culinary accomplishment that’s worth every effort. With the right techniques and a little patience, you can enjoy a juicy, flavorful ribeye steak that’s seared to perfection. Whether it’s a special occasion or just a desire for a delicious meal, savoring a well-cooked ribeye is an experience that will leave you wanting more.

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