Grilled ribeye steak is a celebration of robust beef flavor. Known for its marbling and tenderness, the ribeye is ideal for quick high-heat cooking that locks in juices and develops a caramelized crust.
Choose a thick-cut ribeye, about 1.5 inches, and allow it to come to room temperature. Season liberally with coarse salt and freshly ground black pepper. Preheat a charcoal or gas grill to high heat. Sear the steak directly over flames for 4–5 minutes per side for medium-rare, flipping only once to achieve optimal crust. Use a meat thermometer to check internal temperature: 130°F–135°F for medium-rare.
While grilling, prepare a compound butter by blending softened butter with minced garlic, fresh parsley, and a touch of lemon zest. Once the steak rests for 5–10 minutes, top it with a generous dollop of garlic butter that melts into every crevice.
Serve with roasted fingerling potatoes, grilled asparagus, or a simple arugula salad. The garlic butter enhances the ribeye’s natural richness, while the smoky grill flavor adds depth. A bold Malbec or Syrah complements the charred, juicy meat beautifully.
