Grilled Ribeye Steak
Enjoy juicy and tender grilled ribeye steak with simple seasoning and a proven two-zone grilling method for perfect results every time, perfect for backyard cooking.
Equipment
- 1 charcoal grill for two-zone grilling setup
- 1 gas grill alternative two-zone grilling
- 1 instant-read meat thermometer to check steak doneness
- 1 grill brush for cleaning grill grates
Ingredients
- 2 ribeye steaks 1 to 1.5 inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
Instructions
- Pat steaks dry with paper towels for a better sear.
- Brush both sides and edges of steaks with olive oil.
- Season steaks generously on all sides with salt, pepper, and garlic powder.
- Allow steaks to come to room temperature for 30 minutes before grilling.
- Prepare charcoal grill by lighting coals until ash-gray and arrange for two heat zones (direct high heat and indirect cooler side).
- Clean grill grates with brush and oil before grilling.
- Alternatively, preheat gas grill with all burners on high for 10–15 minutes, then turn off one side to create two heat zones.
- Place steaks on direct heat side and sear with lid open for 2–3 minutes per side without moving them.
- Move steaks to indirect heat side, close the lid, and continue cooking to desired doneness using a meat thermometer.
- Remove steaks from grill when 5°F below target temperature due to carryover cooking.
- Rest steaks loosely covered with foil for 10 minutes before slicing against the grain.
- Serve whole or sliced with your preferred side dishes.
Notes
- Store leftovers in airtight container refrigerated for 3-4 days.
- Freeze wrapped steaks up to 3 months, thaw overnight before reheating.
- Let steaks rest to retain juices.