Curious how to cook up the most perfect-looking piece of ribeye steak on the outside that will also taste just as exceptional on the inside? Try our instructions for ‘How to Grill The Perfect Ribeye’ and you will have nothing left on your plate once you’re done eating. Chef Teri’s methods for grillin’ up the perfect ribeye are ones that you will be using again and again!
Large pinch of salt
Large pinch of cracked black pepper
Small splash of vegetable oil
1 clove garlic, grated
Sprinkle of rosemary
Sprinkle of parsley
Begin by placing the ribeye on a plate and patting both sides dry with paper towels.
Season each side with salt, cracked black pepper, a small splash of vegetable oil, 1 clove of grated garlic, and a sprinkle of rosemary. Set aside until room temperature.
Pat off any excess oil then place the ribeye on a heated grill. After a couple of minutes, rotate the meat slightly to achieve crosshatch sear marks.
Remove the steak from the grill once the second side has also been cooked and the meat has reached an internal temperature of 125 degrees Fahrenheit at its center.
Once the steak has cooled, slice out and remove some of the fat from the cooked steak, if necessary, and then cut the rest of the meat into slices and fan out the sliced pieces on a plate.
Garnish with a sprinkle of parsley and serve!