There’s nothing quite like the sizzle of a perfectly grilled ribeye steak, its smoky aroma filling the air as it cooks to juicy perfection. This recipe delivers a steak that’s tender, flavorful, and beautifully charred, with a marinade that infuses every bite with bold, savory notes. In just 10 minutes on the grill, you’ll achieve a caramelized crust and a melt-in-your-mouth interior that’s worth every second of the 4-hour marination.
Packed with 46 grams of protein and rich in savory umami flavors, this ribeye is a feast for the senses. The balance of buttery fat and robust seasoning creates a dish that’s indulgent yet satisfying, perfect for a special dinner or a weekend treat. Serve it up and watch it disappear!
What You’ll Need for Grilled Ribeye Steak
- 3 Tablespoons avocado oil (or substitute with olive oil)
- 2 Tablespoons Worcestershire sauce (adds a savory umami flavor)
- 2 Teaspoons sea salt (adjust to taste)
- 1 teaspoon ground black pepper (freshly ground works best)
- 1 teaspoon garlic powder (or use 2 minced garlic cloves for a fresher taste)
- 2 bone-in ribeye steaks (about 10 oz each, room temperature before grilling)
How to Grill the Perfect Ribeye Steak
- Prepare the marinade: In a small bowl, whisk together the avocado oil, Worcestershire sauce, sea salt, black pepper, and garlic powder until well combined.
- Marinate the steaks: Rub the marinade evenly over both sides of the ribeye steaks. Place the steaks in a Ziplock bag, seal tightly, and refrigerate for at least 4 hours (or overnight for maximum flavor).
- Bring steaks to room temperature: Remove the steaks from the refrigerator 20 minutes before grilling to ensure even cooking.
- Preheat the grill: Heat your grill to high heat (about 450°F to 500°F) for optimal searing.
- Grill the steaks: Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare (internal temperature of 135°F). Adjust time for your preferred doneness: 6-7 minutes per side for medium (145°F).
- Rest the steaks: Transfer the grilled steaks to a plate or cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute for a tender, juicy bite.
- Serve and enjoy: Slice against the grain and serve immediately. Pair with your favorite sides!
Perfect Pairings: Sauce and Topping Ideas
Elevate your grilled ribeye steak with a flavorful sauce or topping. Try a classic chimichurri made with fresh parsley, garlic, olive oil, and red wine vinegar for a zesty kick. For a creamy option, whip up a blue cheese butter by mixing softened butter with crumbled blue cheese and a pinch of salt. If you’re feeling adventurous, top your steak with caramelized onions or sautéed mushrooms for a rich, savory finish.
Serve It Right: Presentation and Sides
Pair your ribeye steak with sides that complement its bold flavor. A simple garlic mashed potato or grilled asparagus makes for a classic combination. For a lighter option, serve with a fresh arugula salad tossed in lemon vinaigrette. Don’t forget a crusty baguette to soak up any juices or sauces!
Time-Saving Tips for Busy Cooks
Short on time? Skip the marinade and use a dry rub instead—just mix sea salt, black pepper, and garlic powder, then rub it directly onto the steaks. Let them sit at room temperature for 20 minutes before grilling. Alternatively, marinate the steaks in the morning and grill them in the evening for a quick, flavorful dinner.
Grill Like a Pro: Equipment Guidance
For the best results, use a cast-iron grill pan or an outdoor grill preheated to high heat. If using a gas grill, ensure the grates are clean and lightly oiled to prevent sticking. A meat thermometer is also handy to check for doneness—aim for 130°F (54°C) for medium-rare.
Leftovers Made Easy: Storage and Reheating
Store leftover steak in an airtight container in the fridge for up to 3 days. To reheat, slice the steak thinly and warm it in a skillet over medium heat with a splash of beef broth or water to keep it moist. Avoid microwaving, as it can dry out the meat.
Grilled Ribeye Steak
Ingredients
- 3 Tablespoons avocado oil
- 2 Tablespoons Worcestershire sauce
- 2 Teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 bone-in ribeye steaks, (about 10 oz each)
Instructions
- Whisk together the avocado oil, Worcestershire sauce, sea salt, ground black pepper, and garlic powder and rub it over both sides of the ribeye steaks. Seal the steaks in a Ziplock bag and refrigerate at least 4 hours (preferably overnight).
- Remove the steak from the refrigerator 20 minutes before grilling. Preheat the grill to high heat.
- Grill the steak for 4-5 minutes on either side for a medium rare steak.
- Transfer the steak to a plate or cutting board and let rest for 5-10 minutes before serving.