The Gourmet Bon Vivant
Grilled ribeye is pure carnivorous bliss, with its juicy, tender meat and the irresistible smoky char from the grill. It's the ultimate indulgence that satisfies all your meaty cravings!
Ribeye steak comes from the rib section of a cow, specifically from the rib primal cut. This area sits between the chuck (shoulder) and the loin, and it's home to some seriously delectable meat. The ribeye is cut from the rib roast or prime rib, which consists of several ribs with the bone intact.
When it comes to taste, ribeye steak is a true superstar. The magic lies in its generous marbling—the streaks of fat that run through the meat. This marbling not only adds a luxurious, buttery texture to the steak but also infuses it with flavor. As the steak cooks, the fat melts and bastes the meat, creating an incredibly rich and moist result.
The most important ingredient is the steak. We're going to let the flavor and tenderness shine through on it's own!
The key to that crust is making sure the outside of the steak is as dry as possible to start with - so pat it with paper towel.
Don't be shy with the salt and pepper here. It's so important to bring out the overall flavor of the steak itself.
3-4 minutes per side, medium high heat for a medium rare steak. Make sure you use a meat thermometer!
Depending on how you like you're steak done, refer to the chart above. We highly recommend a meat thermometer!
When the steak as seared for 2 minutes, give it a 90 degree turn.
Flip and finish cooking!
Slice it up and serve, you're good to go!
Decadent and delicious, you can make it right in the same pan you made the steak in!
4 ingredients, and 5 minutes in the oven is all you need for this simple recipe.
The best way to elevate mashed potatoes!
You can't go wrong with this steakhouse fav!
Creamy Brie Mac & Cheese