My Best Rib Eye Steak Recipe - Cooking a great steak really isn't difficult and doesn't require any fancy ingredients, just a quality cut of meat!
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I think I've
complained told you before that we have poor ventilation in our kitchen. It's the one down fall of our home (in my opinion). Anyway, because of the lack of ventilation, I don't cook steaks indoors. Here's what happens if I decide to sear a steak in the house: Things get too smoky then the smoke detectors go off and the kids get all riled up and all hell breaks loose.
Oh and did I mention I don't grill in the winter? Nope, I'm not going out there in the snow and wind. So, you can imagine once summer rolls around, we are craving some good steaks!
My ultimate favorite cut of steak is rib eye. My husband's fave is a Porterhouse and I splurge every now and then for one of those, but rib eye is a bit more practical for us.
First thing you need to do to have the perfect grilled rib eye is get a quality piece of meat. We have a great butcher shop nearby and that is the only place I'll purchase my steaks. A good rib eye should have marbling throughout. I also like to buy one that is thick, probably about 1.5 inches, at least!
Okay, so now that you've got yourself a good one, take it out of the refrigerator about an hour before you're going to cook it. You want it to come close to room temperature. Obviously, if your house is crazy hot, don't leave it out too long though, we don't want bacteria, just room temperature.
We only have a gas grill so I preheat my grill to medium/high heat. While my grill is heating up I rub the steaks with a little olive oil and lots of salt and pepper. Place your rib eye on the grill and let it chill out for about 6 minutes. Don't touch it. The only reason to move it is if there are tons of flames and you're afraid of too much charring, then you have my permission to grab tons and move it. After 6 minutes, flip that baby over and cook it another 6 minutes. After that it should be somewhere between rare and medium/rare.
If you are one of those crazies who like steak cooked more than that (why though, why would you want to ruin perfectly good steak by overcooking it?), just stick an instant read thermometer in it and cook it until it's at the temp you want.
Please! Please! Please! Allow your steak to rest 5 minutes minutes before cutting into it. I prefer leaving it alone somewhere between 7-10 minutes.
One thing you can do while the steak is resting is plop a pat of this Lemon Basil Compound Butter on top! It should melt and spread out over the steak while it's resting. If you don't want to make my compound butter just use a pat of regular butter. Butter to finish a steak is THE BEST. Trust me on this, it will be the perfect addition to your steak. No steak sauce needed here!
Well, that's it folks, this is My Best Rib Eye Steak Recipe. What is your go to steak recipe?
My Best Rib Eye Steak Recipe
- Boneless Rib Eye Steak 1.5 - 2 inches thick
- Olive Oil
- Kosher salt
- Freshly Cracked Black Pepper
- Lemon Basil Compound Butter Recipe Here
- Remove steak(s) from refrigerator about an hour prior to cooking.
- Preheat gas grill to medium/high heat.
- Rub olive oil on meat and season liberally with salt and pepper. Flip over and do the same with the other side.
- Place steak(s) on grill. You should expect some flames from the oil/fat but if there is too much, you can move steak around a bit; otherwise leave it in place. Cook about 6 minutes, flip over with tongs and cook another 6 minutes. This should get you a medium/rare center. If you want it cooked more leave on a few more minutes and check temperature with an instant read thermometer.
- Using tongs, remove steak from grill. Top steak(s) with a pat of compound butter.
- Allow steak to rest 5-10 minutes prior to serving/cutting.