Grilled Rib Eye Steaks, marinated and grilled to perfection, you will make this recipe again and again!
Grilled Ribeyes are one of our favorite cuts of steak. They are extremely flavorful and being that they are on the fatty side actually helps to keep it moist and tender.
This steak marinade is simple and easy. It takes an already amazing cut of meat to the next level!
This recipe is perfect for special-occasion meals or when you just want a treat! Rib-eyes were on sale at my grocery store this past week so I picked up a couple and had an epic Saturday meal!
This is my go-to steak marinade. I may be known to whip it out when I want to be extra sweet on Jeremy.
Tips for the perfect steak:
For this marinade, the steaks need a good three hours to soak in all that goodness. So make sure to get these babies prepped well ahead of time.
Let the steaks come to room temperature before grilling. Let them sit out for 30 minutes before cooking, this will make sure an even cook on the inside.
You do not want to throw cold steaks on a hot grill, they just flat-out won’t cook evenly. Plus it will save you a few minutes as well.
Make sure the grill is SUPER hot before placing the steaks on. You want to get a nice sear like the photos here, that’s the flavor bomb!
You need to let the steaks rest for at least 10 minutes before cutting into them. Don’t worry, add a pad of butter on each steak (oh, yeah!), cover with foil and let it rest, it won’t get cold!
Alternatives and Add-Ons:
The recipe below is for one 1-pound bone-in rib-eye. It can easily be doubled, tripled, quadrupled, whatever you need!
Make sure to add a tablespoon of butter on top of each steak, this will melt into all the crevices and make an instant sauce to pour over everything. But, you can take it up a notch and use a compound butter instead, YUM!
This post may contain affiliate links.
Grilled Rib-Eye Steaks Recipe Directions
- Place the steak on a large plate, season with pepper, brown sugar, and salt. Using your hands, rub in the seasonings. Drizzle one side with Worcestershire sauce. Flip over and add the remaining Worchestershire.
- Wrap with plastic wrap, and refrigerate for at least 3 hours, up to overnight.
- Before grilling, set the steak out for 30 minutes so it can come to room temperature.
- Prepare your grill, I highly suggest a charcoal grill. But, alternatively, you can use a gas grill or grill pan on the stove.
- Sear the steak on both sides until cooked to your liking. About 5 minutes on each side. For medium, pull steak off the grill at an internal temperature of 140 degrees.
- Remove from heat, add butter, cover with foil and let rest for 10 minutes. Serve with a garnish of parsley, optional.
Tools used for this recipe:
- Tongs are needed to flip the steak
- A sheet tray, I like to marinate on this or use it to take the steak off the grill
- Meat Thermometer, essential for the perfectly cooked steak
- Grill pan if grilling indoors
More yummy grilled recipes from my favorite bloggers:
Grilled RibEye Steaks
- 1 1- pound bone-in rib-eye steak
- 8 cracks fresh black pepper
- 2 teaspoons light brown sugar
- 1/2 teaspoon Montreal steak seasoning
- 1/2 teaspoon kosher salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsalted butter
- fresh flat leaf parsley chopped fine for garnish, optional
Place the steak on a large plate or sheet tray. Season both sides with the pepper, sugar, Montreal seasoning, and salt. Rub it in with your hands all over until coated evenly.
Sprinkle half of the Worcestershire sauce on one side, flip and add the remaining sauce. Cover with plastic wrap and place in the fridge to marinate for at least 3 hours or overnight.
Before grilling, take out of the fridge 30 minutes in advance to come to room temperature. Prepare grill*, cook the steak over high heat for about 5 minutes on each side, make sure to get a very good char on it. Make sure you have a water bottle handy in case you get flare-ups! For medium, pull steak off the grill when the internal temperature reaches 140 degrees.
Place the butter on top of the steak, cover with foil and let rest 10 minutes. Serve with parsley garnish if desired.
*I recommend a charcoal grill, but a gas grill or indoor grill pan works as well.
Order My Cookbook!