Description

This recipe provides a scientifically precise method for achieving the perfect Grilled Ribeye Steak, balancing intense beefy flavors with the principles of thermodynamics and protein denaturation.

Ingredients

Scale

2 steaks (1.5 inches thick) Ribeye Steak
1.5 teaspoons Kosher Salt
1 teaspoon Coarse Black Pepper
1 tablespoon Avocado Oil
1 tablespoon Unsalted Butter
1 sprig Fresh Rosemary

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Instructions

Temper the Meat: Remove your Grilled Ribeye Steak from the refrigerator at least 45 minutes before cooking
Salt Early: Pat the steaks completely dry with paper towels. Apply kosher salt to all sides
Preheat the Grill: Set your grill to high heat and clean the grates thoroughly
Apply Oil and Pepper: Lightly coat the steaks with avocado oil and apply black pepper
The Initial Sear: Place the steaks on the hottest part of the grill and sear for approximately 3 to 4 minutes
The Flip and Zone Cooking: Flip the steaks and move to a cooler part of the grill if necessary
Check Internal Temperature: Remove the steak from the grill when it hits 130°F (54°C) for medium-rare
The Rest: Let the steak rest for 10 minutes with a knob of butter and fresh rosemary

Notes

Ensure the steak is at room temperature before cooking for even heat distribution.

Always pat the steak dry before seasoning for a proper sear.

Prep Time: 45 mins
Cook Time: 10 mins
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 steak
Calories: 450 kcal
Sugar: 0g
Sodium: 450mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 40g
Cholesterol: 120mg