How do I grill a ribeye steak?

To grill ribeye steaks, season the steaks all over with salt and pepper and let sit for 45 minutes to 1 hour at room temperature. Grill on high (above 450 degrees) until browned and crusty underneath, 4 to 5 minutes. (Cover the grill if using a gas grill.) Flip and cook until the steak is done to your liking (see the temperatures that follow). If the steak flares up, move it to a cooler part of the grill until the flames subside. Rest the steak on a cutting board for 5 to 10 minutes after grilling, then slice against the grain and serve.

What are the cooking temperatures of steak?

Stick an instant-read thermometer into the steak to check its internal temperature for doneness. For medium-rare, it should register 120 to 125 degrees. For medium, it should register 130 to 135 degrees. The internal temperature of the steak will continue to rise as it rests off the heat.

What is a ribeye steak?

Rib-eye steaks come from the cow’s ribs, which are high on their backs, near the forequarter, or front, of the animal. Because that muscle isn’t worked very hard, it’s marbled with lots of fat, which makes the meat especially tender when cooked. This primal cut, the whole section of ribs with meat, includes the subprimal cuts of boneless and bone-in rib-eye steaks, beef back ribs, prime rib roasts and short ribs.

What is the best way to season steak?

Steak should be seasoned all over generously with salt for 45 to 60 minutes before cooking. It should stand at room temperature during that time.

Rib-Eye Steak

Name: Rib-Eye Steak
Prep time: 2 min
Cook time: 16 min
Total time: 1 h
Yield: 3 to 4 servings
Ingredients: 2 (12- to 16-ounce) boneless rib-eye steaks, at least 1-inch thick, patted dry; Salt and black pepper; 2 teaspoons neutral oil (such as grapeseed); 2 tablespoons unsalted butter; 1 shallot, thinly sliced (optional); 3 thyme sprigs or 2 rosemary sprigs (optional)

By Ali Slagle

Updated Feb. 10, 2024

Total Time: About 1 hour
Prep Time: 2 minutes
Cook Time: 16 minutes, plus at least 45 minutes to bring to room temperature
Rating: 4(360)
Comments: Read comments

For crusty, juicy and flavorful rib-eye steaks, pat them dry for better searing and season liberally with salt and pepper before cooking in a cast-iron skillet (which retains heat), then flip the steaks often for fast, evenly cooked steaks. Finally, baste them with butter and, if you like, aromatics like shallots or fresh herbs, to deepen their deliciousness. This method also works for sirloin or strip steaks of the same size. Serve with an arugula salad, green beans or twice-baked potatoes. (For grilling instructions, see Tip.)

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Ingredients

Yield:3 to 4 servings

2(12- to 16-ounce) boneless rib-eye steaks, at least 1-inch thick, patted dry
Salt and black pepper
2teaspoons neutral oil (such as grapeseed)
2tablespoons unsalted butter
1shallot, thinly sliced (optional)
3thyme sprigs or 2 rosemary sprigs (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Season the steaks all over with salt and pepper and let sit for 45 minutes to 1 hour at room temperature. (You can season and refrigerate the steaks uncovered up to 24 hours ahead.)
Step 2
Pat the steaks dry once again. Heat a 12-inch cast-iron skillet over medium-high until just smoking, about 2 minutes. Add the oil and swirl the pan to coat the bottom. Add the steak and cook, flipping every minute, until crusty and browned, 4 to 6 minutes total. If your steaks have fat caps, use tongs to stack the steaks, grab both and sear the fat caps until crisp, about 1 minute. Return the steaks to the skillet.
Step 3
Reduce heat to medium-low and add the butter, and shallot and thyme, if using. Once the butter is mostly melted, tilt the pan and use a large spoon to baste the steak with the pan drippings for 1 minute. Flip the steaks. Continue to baste and flip every minute until the steak registers an internal temperature of 120 to 125 degrees for medium-rare or 130 to 135 degrees for medium, 4 to 6 minutes. Transfer meat to a plate, pour over the pan drippings, and let rest for 5 to 10 minutes. Slice against the grain and serve.

Tip

To grill the steaks, season according to Step 1 and heat a grill to high (above 450 degrees). Grill until browned and crusty underneath, 4 to 5 minutes. (Cover the grill if using a gas grill.) Flip and cook until the steak registers an internal temperature of 120 to 125 degrees for medium-rare or 130 to 135 degrees for medium, 3 to 7 minutes. If the steak is flaring up, move to a cooler part of the grill. Rest for 5 to 10 minutes, then slice against the grain and serve.

FAQS

To grill ribeye steaks, season the steaks all over with salt and pepper and let sit for 45 minutes to 1 hour at room temperature. Grill on high (above 450 degrees) until browned and crusty underneath, 4 to 5 minutes. (Cover the grill if using a gas grill.) Flip and cook until the steak is done to your liking (see the temperatures that follow). If the steak flares up, move it to a cooler part of the grill until the flames subside. Rest the steak on a cutting board for 5 to 10 minutes after grilling, then slice against the grain and serve.
Rib-eye steaks come from the cow’s ribs, which are high on their backs, near the forequarter, or front, of the animal. Because that muscle isn’t worked very hard, it’s marbled with lots of fat, which makes the meat especially tender when cooked. This primal cut, the whole section of ribs with meat, includes the subprimal cuts of boneless and bone-in rib-eye steaks, beef back ribs, prime rib roasts and short ribs.

Ratings

4 out of 5

360 user ratings

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Comments

Ltf1 year ago

Most important step is step 1 and is the least followed. Room temperature.

Johnson Flucker1 year ago

For the baste phase: Consider pulling the 'barked' steaks from the pan and the pan from the heat. To the pan, add some water (careful, here) to cool same. THEN, return beef to pan along with the butter and aromatics for the baste, as described. This allows a baste of butter that is NOT burned quite black! Bon appetit!

Jim Jasmin1 year ago

I follow the same preparations steps above but use a Weber charcoal grill. I start with 2-3 minutes per side over hot part of coals. Then pull the steaks back just to the edge of the hot coals and flip every once per minute, rotating on each flip. Never cover the grill. Keep checking internal temperature until just before medium rare, pull off, and let rest inside for 10 minutes. Outsides get a deep caramelized crust and insides are bright pink from edge to edge with just tiniest gray band.

Robert1 week ago

room temperature is correct. salting before cooking is useless. putting it into a pan is a complete fail for people who do not know how to use an oven or grill.

LarryAt27N8 months ago

I just made a rib steak (nicely-marbled, from Fresh Market) and followed the recipe until step 3. Going with a different NYTimes recipe, I moved the steak to a 380F preheated over for about eight minutes, where it finished cooking. This is often known as restaurant style, because so many steak restaurants cook this way. It was medium-rare wonderful! (Note; I did check progress with an instant-read digital thermometer.

Paul D1 year ago

I think if you just added the butter with pan juices and basted your steak and followed your own method, you'd have the same result. Best advice in this recipe is patting meat dry before cooking. Leaves out critical steps such as cooking room temperature meat, not from fridge Adding pepper at the start will inevitably burn. Flipping every minute might well work on a cast iron skillit but if you want colour on your steak, should be avoided;allow the chemistry to ahppen and turn once is best.

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