Ribeye Steak

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I am a firm believer in letting the meat speak for itself. Steakhouses that hawk fancy sauces are places that I avoid. If they are famous for their sauce, then I must question why they are covering their meat in the first place. Especially when a great steak is simple meal to grill at home. Here’s how I do it.


  • Ribeye (ask your butcher to cut even 2” thick steaks)
  • Some good pepper
  • Garlic, pealed and broken to release the oils
  • Smoked salt (regular salt will certainly suffice)


  • A grill (charcoal, gas or grill pan)
  • Tongs
  • Paper towel
  • Oil (any variety will suffice)
  • Meat thermometer
  • Trenched cutting board


  1. Start by purchasing a steak that is well marbled and evenly cut. Butchers can be lazy and an unevenly cut steak will cook unevenly.
  2. Get you grill good and screaming hot.
  3. Rub your meat with the broken garlic cloves. All you want is for the meat to absorb some of the oil. Discard the garlic cloves when done.
  4. Sprinkle the meat liberally with your favorite crushed peppercorns.
  5. Using tongs oil the hot grill with either paper towel and oil. This keeps the meat from sticking to the metal.
  6. Flip the steak after about 8 minutes or when the first side is looking done. Cook until 135º F. Basically the meat should be seared on the outside edges and nice and pink in the middle.
  7. Let the meat sit for 10 minutes on a trenched cutting board. This is a great time to finish your vegetables, toss your salad and finish your meal. I don’t tent because the meat continues to cook and it will head towards medium instead of medium rare. If you leave the thermometer in you will see that the un-tented meat will continue to cook and hit 140º F before starting to cool which is perfect.
  8. Cut into thin slices, sprinkle with salt (preferably smoked salt) and serve.

What you should know

As a general rule of thumb I plan on about ½ lb of meat per person. So if I am having 6 guests for dinner, I purchase 4 lbs of meat. The extra pound is for leftovers.

Not everybody likes it the way I do. Here’ the scale to cook to your desired preference.

  • Rare - 125º F to 135º F
  • Medium rare - 135º F to 145º F
  • Medium - 145º F to 150º F
  • Well done - 150º F to 160º F
  • Not worth it - 160º F and above

I recommended asking your butcher to cut the steaks 2 inches thick. That way the outside of the steak will sear while the inside cooks to a nice juicy pink perfection.

Finally, I beg you not to think like a pseudo-health-conscious American and buy a piece of meat with no fat. If your going to splurge you should enjoy yourself. Otherwise eat chicken.

Re: Ribeye Steak

Andrew, I love this recipe. I agree whole-heartedly with your method of cooking steaks and the simplicity you employ. I don’t agree though about your assertion that a good sauce hides a poor cut. I have had some fantastic sauces with my steak over time, although (I suspect like you) I still prefer mine bare!

I would also add a note of comfort to those without a charcol grill. The ridged pans widely available can fry up an excellent steak. Oil the meat, not the pan and make sure it is really hot before laying your meat on it.

Oh, and if you can get hold of English mustard powder and make up a little to go with your steak, so much the better.

Re: Ribeye Steak

I think I need to qualify my last comment a little with regard to sauces. A sauce needs to be made fresh and it needs to be appropriate for the cut of meat you are eating. Why hide the delicacy of a fillet mignon with an overpowering, spciy sauce for instance.

The only sauce in a jar I would ever put on meat would be ketchup on a burger!

Re: Ribeye Steak

Re: Ribeye Steak

Andrew, your recipe is right up my alley! Ribeye has been our favorite steak since I can remember. I often broil in the oven, especially since my brother sent me a 12” cast iron skillet. (He mailed it from 2000 miles away.) The cast iron cooks more evenly and imbues minerals which enhance taste and nutritional value.

As for sauce on a steak, sometimes it can add to the meal. I love garlic sauteed in an olive oil and red wine reduction, melted goat cheese, or I a favorite… good old A1 Steak Sauce.

Re: Ribeye Steak

Cast Iron Ribeye! That sounds perfect for a rainy day. Do you preheat the skillet in the oven so that it cooks from above an below of put it in cold?

Re: Ribeye Steak

Actually, I just put the steaks in, stick them under the broiler and go! Turn them over when they start to brown, then take them out when they’re perfect. Place chopped garlic and/or mushrooms under the steaks for added flavor and a terrific topping.

Note: The cast iron skillet must be properly oiled and seasoned with peanut oil after each use to keep the pan in good condition and food from sticking.

Re: Ribeye Steak

Okay. I’m sold and will try your version this weekend. I season my cast iron with sesame oil because I really like the flavor. For more about seasoning pans look here.

Re: Ribeye Steak

I adore this stuff! I really love it. Perfect summertime dinner.

Re: Ribeye Steak

Try grilling ribeye with apple wood. The combo is amazing. The apple wood smoke infuses the meat with a wonderful flavor.

Re: Ribeye Steak

This is a great suggestion Gareth. I think it is safe to say that most any of the various wood chips for grilling will add an excellent flavor.

Re: Ribeye Steak