If you are a meat lover, you will like this perfect grilled ribeye steak! Today my husband is in the kitchen (more precisely in the back yard). Yes, you heard me right, my husband is an excellent cook! This recipe is one of the best dishes that he creates on the grill. You can never go wrong with this juicy and tender ribeye steak. Balanced combination of lemon and paper with steak seasoning creates an unforgettable taste.
We love cooking together and host dinner parties in our house. Usually, while my husband is preparing the grill and cooks ribeye steak, I have enough time to make a side dish that can be anything you like. Our favorites are green beans and mashed potatoes, grilled asparagus and white rice or just a big bowl of fresh vegetables salad. Add to this butter garlic shrimp or lobster and your in paradise.
The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from the rib section. The term rib eye steak is used for a rib steak with the bone removed. The term “cowboy ribeye” or “cowboy cut” is often used in American restaurants for a bone-in rib eye. In our family, we prefer bone-in ribeye steak but there is no significant different.
The secret to making the best grilled ribeye steak is bringing the meat to room temperature before grilling it. A few hours on the counter should do the job. Than just follow the process.
Ingredients:
Bone-in ribeye steak
1 teaspoon lemon and paper seasoning
1 teaspoon steak seasoning (we use a Weber salt free steak seasoning)
½ teaspoon salt
Step 1
In a small bowl mix together all seasoning ingredients and coat the ribeye steak on both sides and set aside.
Step 2
My husband likes to use a Weber chimney charcoal starter. It’s quickest and easiest way to light a fire. Simply load up the space on the bottom with a few paper towels or couple pieces of newspaper, pile coals in from the top, then light the paper.
Step 3
After about 20 minutes you will see the top coals covered with gray ash. Now it’s time to pour the coals onto the charcoal grate, and arrange them on one side. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Don’t forget to clean the grilling grate.
Step 4
Place the ribeye steak on the grill and cook for 5 minutes. Turn the meat and cook for another 5 minutes (times will change depending on the thickness of your steak).
Step 5
Very important step. Place grilled steak on a plate and cover with aluminum foil. Don’t open the aluminum foil for about 15 minutes. This way the meat will rest and accumulate all the juices inside.
Step 6
Serve the ribeye steak with your favorite side dishes.
Enjoy!
Notes:
For better result, bone-in ribeye steak should be at least one inch thick, that’s about one pound. Boneless steaks can be used as well, it should be about 12 ounces.
To get medium rare grilled steak remove the meat from grill at 135 degrees Fahrenheit.
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- Bone-in ribeye steak
- 1 teaspoon lemon and paper seasoning
- 1 teaspoon steak seasoning (we use a Weber salt free steak seasoning)
- ½ teaspoon salt
- In a small bowl mix together all seasoning ingredients and coat the ribeye steak on both sides and set aside.
- My husband likes to use a Weber chimney charcoal starter. It’s quickest and easiest way to light a fire. Simply load up the space on the bottom with a few paper towels or couple pieces of newspaper, pile coals in from the top, then light the paper.
- After about 20 minutes you will see the top coals covered with gray ash. Now it’s time to pour the coals onto the charcoal grate, and arrange them on one side. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Don’t forget to clean the grilling grate.
- Place the ribeye steak on the grill and cook for 5 minutes. Turn the meat and cook for another 5 minutes (times will change depending on the thickness of your steak).
- Very important step. Place grilled steak on a plate and cover with aluminum foil. Don’t open the aluminum foil for about 15 minutes. This way the meat will rest and accumulate all the juices inside.
- Serve the ribeye steak with your favorite side dishes.
- For better result, bone-in ribeye steak should be at least one inch thick, that’s about one pound. Boneless steaks can be used as well, it should be about 12 ounces.
- To get medium rare grilled steak remove the meat from grill at 135 degrees Fahrenheit.
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