RIB EYE STEAK MARINADE RECIPES: Grilled Rib Eye Steak Recipe

Grilled Rib Eye Steak Recipe



Why Rib Eye Is the King of the Grill

A rib eye is naturally rich in fat marbling, giving it:

  • Big, beefy flavor

  • Tender texture

  • Self-basting juiciness on the grill

This recipe honors the cut by using simple seasonings, flame-kissed heat, and a brief rest to lock in juices.

INGREDIENTS

Steak

  • 2 rib eye steaks, 1¼–1½ inches thick (bone-in or boneless)

  • 1–2 tbsp olive oil

  • 1½–2 tsp kosher salt

  • 1 tsp coarse black pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Optional: pinch of smoked paprika

  • Optional: fresh rosemary or thyme sprigs (for basting)

Compound Butter (Optional but Amazing)

  • 4 tbsp softened unsalted butter

  • 1 tbsp chopped fresh parsley

  • 1 small garlic clove, minced

  • Pinch of salt + pepper

  • Splash of lemon juice (optional)

Mix and refrigerate.

STEP-BY-STEP INSTRUCTIONS

1. Prep the Steaks

  1. Pat steaks dry with paper towels (very important for crust).

  2. Pre-season with olive oil, salt, pepper, garlic powder, and onion powder.

  3. Let them rest at room temperature 25–30 minutes before grilling to cook evenly.

Pro Tip: Salt 45 minutes ahead for even deeper flavor—this dry brines the meat.

2. Preheat the Grill

You want very hot heat.

Gas Grill:

  • Preheat on HIGH for 10–15 minutes (500–550°F / 260–290°C).

  • Clean and oil the grates.

Charcoal Grill:

  • Build a two-zone fire: one side blazing hot for searing, the other cooler for finishing.

  • When coals are white-hot and glowing, it’s ready.

3. Grill the Rib Eye

FOR CLASSIC SEAR (Most Common Method)

  1. Place steak directly over high heat.

  2. Sear 3–4 minutes without moving.

  3. Flip and sear the other side 3–4 minutes.

  4. Move to cooler side of grill (indirect heat) to finish cooking.

Estimated Times By Doneness

  • Rare: 120–125°F (49–52°C) → ~6–7 minutes total

  • Medium-rare: 130–135°F (54–57°C) → ~7–9 minutes

  • Medium: 140–145°F (60–63°C) → ~9–11 minutes

  • Medium-well: 150–155°F (65–68°C) → 12+ minutes

Use an instant-read thermometer for accuracy.

Optional Flavor: Herb Basting

During the last 2 minutes:

  • Add a pat of butter + rosemary/thyme onto each steak.

  • Let it melt and drip into the flames for smoky, herbal aroma.

4. Reverse Sear Option (For Thick Cuts 1¾–2 Inches)

  1. Cook steak indirectly first at 250–275°F (120–135°C) until internal temp hits:

    • 115°F for medium-rare

  2. Move over high heat and sear each side 1–2 minutes for a crust.

This method gives the most even pink center and amazing tenderness.

5. Rest the Steak

Remove from grill and rest 5–10 minutes loosely tented with foil.

Why?
Resting lets internal juices redistribute so the steak stays juicy when sliced.

6. Slice & Serve

  • Top with compound butter.

  • Slice against the grain if serving carved.

  • Serve with grilled vegetables, baked potatoes, chimichurri, or garlic bread.

EXPERT TIPS FOR PERFECT RIB EYE

1. Dry the Steak Thoroughly

Moisture prevents browning—dry surfaces crisp and char beautifully.

2. Don’t Over-Season

Rib eye is flavorful; salt + pepper + a little garlic powder is plenty.

3. Use Tongs, Not a Fork

Piercing the meat lets juices escape.

4. Proper Grill Marks

Place steak at 2 o’clock angle → After 2 minutes, rotate to 10 o’clock → Flip and repeat.

5. Manage Flare-Ups

Rib eye’s fat can ignite flames:

  • Move steak to cooler zone if needed.

  • Keep lid closed during flare-ups.

STORAGE & REHEATING

  • Fridge: Up to 3 days

  • Freeze: Up to 2 months

  • Best Reheat: In a 250°F (120°C) oven for 10–12 minutes, then quick 30-second sear if desired.

OTHER RECIPES

A nice rib eye steak recipe to try !
Ingredients:

# 2 beef rib eye steaks, about 8-12 ounces each (look for natural or organic beef)
# 1/4 cup A-1 Steak Sauce
# 1/4 cup Balsamic Vinaigrette Dressing
# 1 garlic clove, minced
# 1/2 teaspoon dried oregano leaves

Instructions:

# In a mixing bowl, combine the steak sauce, dressing, garlic and oregano (Save 1/8 cup of the mixture)
# Put the rib eye steaks in a large resealable plastic bag
# Pour remaining 3/8 cup of the marinade over steaks and seal the bag
# Place in refrigerator for al least 30 minutes to marinate
# Turn on your grill to medium-high heat
# Remove rib eye steaks from bag and marinade and discard the marinade
# Place the rib eye steaks on your grill and cook about 4 - 5 minutes on each side or until medium doneness (160 degrees F will be medium doneness)
# Serve drizzled with the saved 1/8 cup marinade mixture

Serve this grilled rib eye steak with some grilled vegetables and a salad of mixed greens with my Balsamic Vinaigrette Dressing ..delicious indeed...enjoy it !

VIDEO:


Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)