Let’s be honest. The reason you don’t grill steaks for your husband (or wife, as the case may be) is because you’re afraid you’ll ruin them. You say it’s because of the cost, but we all know the truth–you just don’t want to mess it up and be sad that you screwed-up that beautiful slab of meat. But I have a solution for you. Oh, yes, this is the most tried-and-true recipe in my house (well, except for fried chicken, but we’re getting to that), that has been used for at least 2 generations if not 3 (though I doubt my mom’s family had regular ribeye steaks). This, my lovelies, is How to Grill Ribeye Steak to Perfection, guaranteed. Follow this recipe and you will NOT be sorry.
I totally hope you make these for your family. You see, my hubby isn’t a huge steak guy. And so, I don’t induldge very often, because it’s just me eating a steak–and he’s having a salad. Then I feel all bad…and kind of like a huge carnivore eating in front of a bird. So, I avoid that weirdness and just eat salads with him most of the time. So, it will make me feel good knowing that you, my lovelies are out there grilling ribeye steaks left and right.
The trick is to, well, follow the recipe. but, really, when you buy your steaks, make sure you’re not getting them too thick or too thin. That’s a big deal. Too thin and they’ll be crispy hockey pucks, no matter how long you cook them. Too thick and they’ll be too cooked on the outside and not enough in the middle. Bad juju all the way around, yeah. So, if you want to grill ribeye steak, you have to but them in that “sweet spot” of 1 1/2 inches to 2 inches thick. Otherwise, it won’t matter how much butter you put on it…LOL!
How to Grill Ribeye Steak to Perfection
This, my lovelies, is How to Grill Ribeye Steak to Perfection, guaranteed. Follow this recipe and you will NOT be sorry.
- 4-1 1/2 to 2 - inch thick ribeye steaks from your local grocer, bonus points if they're fresh
- 1 tspn salt
- 1 tspn pepper
- 1 minced garlic clove
- 2 pads of butter pre-cooking
- 1 pinch parsley
- 4 sprigs fresh rosemary, optional
- 4 pads of butter just prior to serving
- Pre-heat grill on high to a minimum of 400-degrees.
- Rinse steaks in lukewarm water and drain on a plate.
- DO NOT CUT OFF THE FAT. If you do, the steak fairy will come in the night and slap you. And she's strong, so it'll hurt. Just don't do it.
- Rub 1/2 pad of butter on each steak.
- Sprinkle top side with salt, pepper, garlic and parsley.
- Place steaks on grill, sprinkled-side down.
- Put rosemary sprig on top of each steak.
- Turn the grill down to low.
- Close the lid.
- Do not open the grill for 8 minutes. Tie your hands if you have to.
- Flip steaks at 8 minutes whether you think it's time to or not.
- Close lid as fast as possible to keep the heat inside.
- At 8 minutes, cut your thinnest steak a little toward the center. If it's still bleeding, that's rare and you should probably eat it that way, but most people don't. Most people like their steaks a little pink in the middle, but not bleeding...that's up to you though. If it's cooked the way you like, pull them off (trust me, one minute too long and you'll be sorry--that steak fairy again).
- Remove steaks from the grill, turn the grill off, top the steaks with a pad of butter each, and allow the steaks to rest for 10 minutes.
- Serve immediately with a side of baked potato, crunchy asparagus and a bottle of wine. Trust me. LOL!
So, lemme know your steaks turn out! Drop me a comment while you’ve got ’em out on the grill or after you’ve let them melt on your excited little tongue. Just remember, to Grill Ribeye Steak to Perfection, you have to satisfy the steak-fairy and get ’em the right thickness. Heh.