This is my favorite cut of steak to throw on the grill, no matter what time of year it is, nothing beats a thick, juicy ribeye steak!
Best Grilled Steak!
Rated 5.0 stars by 1 users
Category
Steak/Dinner
Cuisine
American
Prep Time
30 minutes
Cook Time
20 minutes
The ribeye is the most marbled, flavorful cut of steak off the entire cow. Great steak recipes start with choosing a well marbled piece of meat. Look for small striations of fat running through the entire steak within the grain, avoid steaks that are mostly red with little to no fat. The end result is highly impacted by the grade of the meat you start with. This recipe is extremely easy to follow and will produce one of the most flavorful, juicy, tender steaks you will ever try. This one is sure to impress your friends!
Author:Will Collier
Ingredients
-
2 boneless Ribeye Steaks (at least 1 inch thick)
-
DB180 Beef Brine
-
DB180 Grill All
-
DB180 Steak & Beef
-
1/2 stick unsalted butter
-
1 teaspoon minced garlic
Directions
Fire up the grill to 500° and set up for two zone cooking (one side 500° with direct heat, the other side significantly cooler with indirect heat) If cooking with charcoal, move all of the lit coals to one side of the grill, leaving one side with no coal for the "cool side", if using a gas grill only light half of the burners to high temp and either leave the other side off or set to low.
Apply a medium coat of DB180 Beef Brine on all sides of each steak and let sit at room temperature for 30 minutes
Thoroughly rinse brine off both steaks with water and pat dry with paper towels
Apply light coat of DB180 Grill All to all sides
Apply light coat of DB180 Steak & Beef to all sides
In a small pan, combine melted butter and minced garlic
Lay steak on grates over direct heat at a 90° angle, close lid and wait 2 minutes. After 2 minutes rotate steak 90° and close lid for another 2 minutes. Flip the steak and place at a 90° angle over direct heat. baste cooked side of steak with garlic butter, close lid and cook for 2 minutes. Rotate steak 90° and cook for 2 more minutes.
After 2 minutes flip steak onto cool side of grill and baste with garlic butter. Start checking internal temperature with a digital meat thermometer (Thermapen is my preference, you can shop the most accurate, fast reading meat thermometers by following the link on my main menu).
Continue checking the internal temp until steak reaches desired doneness. For medium rare, pull steak off grill at 130°, for medium pull steak off grill at 140°, for well done close the lid of the grill and wait 15 minutes until the internal temperature reads 165° or more. Rest steak for 5 minutes before slicing against the grain!
Recipe Note
This steak goes amazing with my chimichurri recipe!