Grilled Ribeye Steak
See it adapt to allergies, servings & swaps.
Per serving 820 kcal · 49g protein · 1g carbs · 68g fat
Ingredients
- 2 ribeye steaks (about 340g / 12 oz each, 1½ inches thick)
- 2 tsp kosher salt
- 1 tsp coarsely ground black pepper
- 1 tbsp neutral oil (grapeseed or avocado)
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- Flaky salt, to finish
Steps
- Take the steaks out of the fridge 40 minutes before cooking. Pat them very dry, then season both sides with the kosher salt and pepper, pressing it in. Let them sit at room temperature while the grill heats — a cold steak sears unevenly.
- Heat a grill to high, about 500°F (260°C). Scrape the grates clean and wipe them with an oiled towel.
- Rub the steaks lightly with the neutral oil. Lay them over the hottest part of the grill and sear 3–4 minutes without moving them, until a dark crust forms and they release cleanly.
- Flip and sear the second side 3–4 minutes. Stand each steak fat-edge down for a minute to render the fat cap.
- Cook to 130–135°F (54–57°C) for medium-rare, checking with an instant thermometer. Pull them about 5°F early — the temperature climbs while they rest. Move them to a cooler part of the grill if the outside is charring too fast.
- Rest the steaks on a warm plate for 5–8 minutes. Top each with a tab of butter and a smashed garlic clove while hot. Finish with flaky salt and slice against the grain.
That is the whole thing.
No technique, no special equipment. This is what every Eatsë dinner looks like — the app suggests it, scales it to your house, and writes the recipe. Two weeks free.
Get Eatsë free
Two weeks free.
A ribeye does not ask for much. Salt, a hot grill, and the patience to leave it alone until a crust forms. Pull it at medium-rare, let it rest, finish it with butter and flaky salt — that is the steakhouse, in six steps, at your own grill.
American, about 25 minutes over the fire, two plates. Serve it with the crispy french fries and you have the whole steakhouse dinner, grocery list already sorted by aisle.
Leftovers
- Store leftover steak in an airtight container in the fridge for up to 3 days.
- Reheat gently in a warm skillet, about 1–2 minutes per side, so it does not overcook — or slice it cold over a salad the next day.
- Save any resting juices and butter; spoon them over the reheated slices.
More from the recipe library — the crispy french fries finish the steakhouse plate, and the grilled sirloin with romesco is a good next make.
This is the kind of dinner Eatsë takes the busywork out of: it scales each recipe to your servings so nothing goes to waste, builds the grocery list by aisle, and suggests the week's meals. You still choose, and you still cook. This one just happened to be too good not to write down.
Dinner, figured out.
Eatsë is free on the App Store. It plans the week, scales every recipe to your house, and builds the grocery list by aisle — you pick and cook.
Download Eatsë free
Two weeks free.