Grilled Ribeye Steak with Simple Steakhouse Seasoning
Grilled ribeye steak seasoned with a simple steakhouse-style blend and cooked over high heat for a juicy interior and well-browned exterior. Designed for outdoor grilling with minimal preparation.
Equipment
- Outdoor Grill
- Grill tongs
- Instant-read thermometer
Ingredients
Grilled Ribeye
- 2 ribeye steaks 1 to 1 1/4 inches thick
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Remove the ribeye steaks from the refrigerator about 20 minutes before grilling so they can warm slightly. Pat the steaks dry with paper towels to remove surface moisture, which helps create better grill marks.
- Brush both sides of the steaks lightly with olive oil. In a small bowl, mix the kosher salt, black pepper, garlic powder, and onion powder. Sprinkle the seasoning evenly over both sides of the steaks and press gently so it adheres.
- Preheat the grill to high heat, aiming for 450°F to 500°F. Clean the grill grates thoroughly and lightly oil them to prevent sticking.
- Place the steaks directly over the hottest part of the grill. Close the lid and cook without moving the steaks for 4 to 5 minutes so grill marks can form and the fat begins to render.
- Flip the steaks using tongs and close the lid again. Grill for another 4 to 5 minutes. If flare-ups occur, move the steaks briefly to a cooler zone until the flames subside.
- Check the internal temperature by inserting an instant-read thermometer into the thickest part of the steak. Remove the steaks at 125°F for rare, 130 to 135°F for medium-rare, or 140°F for medium.
- Transfer the steaks to a plate or cutting board and let them rest for at least 5 minutes. Resting allows the juices to redistribute and improves tenderness.
- Serve the grilled ribeye steaks whole or sliced against the grain. No additional seasoning is needed before serving.
Notes
Always rest grilled steaks before slicing. Use a thermometer instead of timing alone for consistent doneness.