Best Grilled Ribeye Recipes

GRILLED RIBEYE STEAKS

Steps:

• In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

GRILLED RIBEYE

Steps:

• At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat. Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder. Place seasoned steaks on grill. Grill to your desired degree of doneness. Make quarter turns to get diamond marks. Remove steaks from grill. Plate each steak and enjoy! Degrees of Doneness: Rare: 95-105 degrees. Cool red center. Medium Rare: 115-125 degrees. Warm red center with a hint of pink. Medium: 130-140 degrees. Warm pink center. Medium Well: 150-160 degrees. Some pink in the center. Well: 165-175 degrees. No pink, cooked all the way through.

GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE

Steps:

• Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min.
• Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min. until sauce thickens; turn off heat. Once cooled, puree sauce in blender. Serve chops with spoonful of sauce.

MARINATED GRILLED RIBEYE STEAKS

Steps:

• In a shallow dish, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). May be frozen for up to 3 months.

GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE

Steps:

• In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

GREEK GRILLED RIBEYE STEAKS

Steps:

• Combine salt, pepper, and oregano in a small bowl. Whisk together the oil and wine and add to spices. Rub steaks on both sides with the mixture and place in a single layer in a shallow pan. Cover and marinate for at least one hour before cooking. (Steaks can be covered and marinated for up to 24 hours.).
• Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
• Grill to taste over hot coals or Medium heat on a gas grill and brush with oil and lemon mixture a couple of times while cooking.
• Serve with lemon wedges on the side.

RIBEYE STEAKS GRILLED INDOORS

Steps:

• 1. Remove steaks from refrigerator about 30 minutes prior to cooking. Prick with a fork on both sides and liberally sprinkle Adolph's Meat Tenderizer. Cover and set aside.
• 2. Preheat smokeless grill to 450 degrees. When temperature is reached, brush steaks on both sides with oil. Place steaks on the grill and sprinkle with a few drops of Liquid Smoke, brush to spread evenly. Sprinkle with salt and pepper to taste. Please note that you may not need to add much salt, if any because the Adolph's meat tenderizer contains salt.
• 3. For medium to medium well: Cook 5 to 7 minutes and turn steaks. At this time, I brush on a few more drops of Liquid Smoke. Cook for 3 to 5 minutes. Remove from grill and put on a serving platter. Tent with aluminum foil and let rest for 5 minutes before serving.

GRILLED PEPPERED RIBEYE STEAKS

Steps:

• In a large bowl, combine the oil and seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°.) Baste occasionally with seasoning mixture. Let stand for 3-5 minutes before serving.

GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE

Steps:

• Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min., before serving.
• Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min., until sauce thickens; turn off heat. Once cooled, purée sauce in blender.
• Serve chops with spoonful of sauce.

BLACK PEPPER-CRUSTED GRILLED RIBEYE WITH BLUE CHEESE-PECAN BUTTER

Steps:

• Toast pecans: Heat oven to 350 degrees, spread pecans over a shallow baking pan, and cook, checking frequently, until golden brown (5-10 minutes). Allow to cool. Combine butter, blue cheese, pecans, and lemon juice in a small bowl and mix well. Pile butter mixture onto a piece of wax paper or plastic wrap, form it into a rough cylinder, and wrap it up. Refrigerate until firm. (This butter will keep in refrigerator for a week, or frozen for several months.) Build a fire in (or preheat) your grill. When coals are all ignited, flames have died down, and temperature is hot (when you can hold your hand 5 inches above the grill grid for 1-2 seconds), you're ready to cook. Combine black pepper, salt, and red pepper flakes in a small bowl and mix well. Rub steaks all over with oil and coat generously with spice mixture, pressing gently to be sure it adheres. Put steaks on grill over the hottest part of the fire and cook, turning once, until very well seared - about 6-8 minutes per side for rare. To check for doneness, poke steaks with your finger to test their firmness (the firmer it is, the more done); if you're unsure, make a small cut in the thickest part of one steak to be sure it is just slightly less done than you like it. While steaks are cooking, cut chilled blue cheese butter in 1/4-inch slices, As soon as steaks come off grill, top each steak with a slice or two of butter, so it starts to melt as you serve steaks.

GRILLED RIBEYE STEAK WITH SPICY A1 SAUCE

Steps:

• Place the steak onto a dish and rub the steaks with McCormick's Montreal Brand steak seasoning on all side and let rest for 30 minutes.
• Heat and lightly oil the grill pan and place over a high heat for about 5 minutes and place the Ribeye steak and grill until medium rare. At no time move the Ribeye steaks. Let the steaks rest before serving.

GRILLED RIBEYE STEAKS AND POTATOES WITH SMOKY PAPRIKA RUB

Steps:

• Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside.
• Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.
• Place steaks on grill over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, covered, 10 -14 minutes (over medium heat on preheated gas grill, 9 - 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
• Grill potatoes 14 - 17 minutes (over medium heat on preheated gas grill, 13 -15 minutes) or until tender, turning occasionally.
• Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.
• Sour Cream and Onion Sauce: Combine sour cream and green onion. Sprinkle with smoked or Spanish paprika, as desired.

GRILLED RIBEYE PORK CHOPS W/ EASY SPICY BBQ SAUCE

Steps:

• Preheat the grill over medium high heat and brush with olive oil. Season the chops with a generous amount of salt and pepper on both sides. Place pork on the grill for 8-9 minutes, turning once halfway through, until cooked to an internal temperature of 145 degrees F. Remove pork from the grill, tent it with foil; let it rest for 3 minutes. To make the mashed potatoes, add potatoes to a pot with water, over high heat and boil for 15 minutes. Drain the water and add the heavy cream. Mash the potatoes until smooth. Stir in the chopped chives, salt and pepper. To make the Spicy BBQ Sauce, heat the oil in a pot over medium heat. Sauté the onion until soft and add ketchup, brown sugar, Worcestershire, vinegar, and cayenne. Simmer for 15 minutes so the sauce thickens and turn off heat. Once cooled, puree the sauce in a blender. Serve the chops alongside the potatoes and a spoonful of BBQ sauce. 4 servings (1 serving: 1 chop, 1/2 cup mashed potatoes and 2 tablespoons sauce)

GRILLED RIBEYE STEAK WITH ONION BLUE CHEESE SAUCE FROM THE PIONEER WOMAN COOKS RECIPE - (4.3/5)

Steps:

• Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare. Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

GRILLED RIBEYE W/ BLUE CHEESE GARLIC BUTTER

Steps:

• Mix together butter, garlic and blue cheese. Set aside. Grill steaks to desired doneness. Top warm steaks w/ butter and serve immed.

HERB-GRILLED AUSTRALIAN LAMB RIBEYE

Steps:

• Blanch rosemary, marjoram and parsley in salted boiling water and immediately submerge in ice water. Pat the herbs dry and set aside. Place the remaining ingredients (except for the lamb) in a saute pan and simmer for 4 minutes on high or until fragrant. Place all ingredients in a blender and puree until smooth. Marinate the Australian lamb ribeye for 4 to 6 hours. Grill the lamb for 4 minutes on each side and allow 2 minutes for the meat to rest before serving. Enjoy!

PERFECT GRILLED RIBEYE

Steps:

• 1. The perfect steak is not hard to make. Many of my friends have wondered how I make it so well, so now I will let the secret out. There is no secret to making a perfect steak, It's one of the easiest things to grill and get it right each and every time... Start out by getting your steaks out of the fridge and letting your meat come to room temp (this goes for any meat heading to the grill) I will let mine set out for no less then 1.5 hours (don't go over 2 hours) Season and let be, when it's been at least 1 hour turn your grill on high (I use gas so that is what my time is going by) let it get hot (I say no less than 10 minutes) at this time my grill is 400 + deg. Place your steak on the grill and set a timer for 6 minutes DO NOT I REPEAT DO NOT TOUCH THE STEAK LEAVE IT ALONE dont move it don't poke it stab it just leave it be, when the timer goes off turn the steak and set timer for 4 - 5 minutes at this point you will have a perfectly cooked medium rare beautiful ribeye (if you don't do medium rare you may cook it a little longer but I'm not responsible & can not promise a good outcome lol (but to be honest even though I should not say it out loud a well done steak should not look, smell, or taste like burned shoe leather it is possible to make a well done steak without making it a crispy mess)Once you have removed your steak from the grill let it rest for 5 minutes (trust me it's worth the wait) because then the juice will stay in the meat and not run all over your plate. Now set back and enjoy your masterpiece...

GRILLED RIBEYE

Steps:

• When friends from Boston come to visit, you know what sights they need to see: you in the backyard, a sizzling ribeye on the grill. For the perfect sear, take the advice of Louis Lambert, who grew up in a West Texas ranching family that routinely stored its sides of beef in a meat locker in downtown Odessa. The owner-chef of five restaurants in Austin and Fort Worth, Lambert rhapsodizes easily about the "big, juicy, velvety mouthfeel" of a ribeye. He insists you buy choice grade or better-"the best you can afford"-and is adamant about marbling. (Ask for a steak that's at least an inch thick so you can char the outside and still have a rosy, tender inside.) Pat the meat dry with paper towels, rub olive oil and cracked pepper into it, and let it come to room temperature. Heat your grill using wood or high-quality charcoal, and before you throw the steak on, put some coarse salt on it. "For a medium-rare steak, get a good sear on both sides, then finish it in a very hot oven for five to ten minutes," says Lambert. Don't forget the cardinal rules: Flip with tongs (never a fork), and let the steak rest for five minutes before cutting into it. On the side, says Lambert, serve potato gratin and a "big, sloppy salad."

GRILLED RIBEYE SANDWICH SPREAD

Steps:

• Grind meat finely in the food processor.
• Stir in all other ingredients, adjusting quantities to taste. Be sure to add enough salt and pepper.
• Keep refrigerated until you need it. Spread on toasted wheat bread or serve as a salad on a piece of Romaine lettuce.