The PERFECT Grilled Ribeye

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It’s more than halfway through summer, so I’m not quite as enthusiastic about grilling every meal like I was in June. So I usually use the grill for those REALLY special grilled meals. And tonight, it’s a thickly sliced Angus Ribeye Steak.

My local Price Chopper has an awesome selection of Angus beef. If you don’t see what you like in the aisle, you can always go over to the butcher’s counter and select a more custom cut of meat there. Better yet, tell them exactly what you want, and they will cut one for you to your liking. That’s what I did when I picked out this beautifully marbled steak. I like mine with a large rib-eye cap – or technically named the spinalis dorsi (it’s left side of the steak below). Quite simply, it is the most succulent piece of meat on the cow.

Now THAT is a nice steak. This steak recipe will be easy, but probably different than how you might have cooked steak in the past. To cook a thick steak to perfection, it takes a much longer time than usual, and I will break some steak grilling rules you’ve probably followed for years.

1. Heavily season with salt and pepper several hours ahead of time.
2. Do not get it to room temperature – take it directly from the fridge and place it on the grill.
3. For most of the time, cook over indirect heat.
4. Flip the steak as often as you’d like. I flip mine about every 3 minutes.
5. Measure the temperature with an instant read thermometer.
6. With a cast iron skillet in the grill – finish with butter over heat as hot as you can get your grill.
7. Let it rest for at least 5 minutes.
8. Enjoy it with a nice drink!

In the winter, I might drink a red wine with a nice steak. But in the summer, hand me an IPA. Today, I paired the steak with a Blue Moon White IPA. If you get a nice crust and caramelization going on the steak, the hops of the beer provide a great contrast. If you’re not into the hoppiness of IPA’s, the Blue Moon Belgian White pairs very well too.

My local Price Chopper has an awesome selection of beer. So I had no problem locating the Blue Moon brews I was looking for.

A steak this size works great to split with someone else. Lauren and I made a nice lunch out of this one 🙂

The PERFECT Grilled Ribeye for 2

Juicy, salty, perfectly done all the way through. That's how a rib-eye should be. I've cooked probably a hundred ribeye's over the years, and for a thick cut steak, this method of grilling is the BEST!

Print Pin Rate

Prep Time: 1 hour hour

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 2 -3

Author: Lauren Cobello

Ingredients

• Thick cut rib-eye steak 1 1/2 inches thick
• Salt
• Pepper
• 4 Tbsp butter

Instructions

• Season steak with salt and pepper and place the steak in the refrigerator uncovered for at least an hour.
• Preheat grill to medium on one side.
• Place steak on the side of the grill that is not directly heated, and place a cast iron skillet over the direct flames.
• Flip every 3 minutes, and remove the steak once it has reached a temperature 20 degrees less than desired (e.g. medium is about 135, so remove the steak once it reaches 115).
• Increase heat to high on all burners.
• Place butter in skillet and let is melt for about 5 minutes.
• Place steak on the skillet, and cook for 1 minute on each side.
• Let it rest for 5 minutes.

For more recipe ideas, check out Price Chopper’s Pinterest Board for new ideas!

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!