Enjoy a flavorful and tender ribeye steak prepared in the classic American style. With the right marinade, precise grilling, and simple techniques, you can achieve a steakhouse-quality meal at home.
Ingredients
For the Steak:
500g ribeye steak (well-marbled and fresh)
2 teaspoons olive oil
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon white vinegar
1/2 teaspoon spice mix (black pepper, cumin, garlic powder)
1/2 teaspoon salt
2 garlic cloves, minced
Instructions
1. Prepare the Steak
Pat the ribeye steak dry with paper towels to remove surface moisture. Drying the meat ensures a perfect sear during cooking.
2. Make the Marinade
Combine olive oil, soy sauce, Worcestershire sauce, white vinegar, spice mix, salt, and minced garlic in a medium bowl. Stir until well blended.
3. Marinate the Steak
Coat the ribeye steak thoroughly with the marinade. Massage the marinade into the meat to enhance the flavor. Place the steak in a bowl or resealable bag, cover, and refrigerate for at least 1 hour. For best results, marinate overnight.
4. Preheat the Grill
Heat your grill to medium-high (375–450°F or 190–230°C). Allow the grill to preheat for about 5 minutes to ensure even cooking.
5. Grill the Steak
Remove the steak from the marinade and let the excess drip off. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare. Use a meat thermometer to check the internal temperature (130–135°F or 54–57°C for medium-rare). Adjust cooking time based on your desired doneness (refer to the doneness guide below).
6. Rest the Steak
Transfer the steak to a plate or cutting board. Cover loosely with foil and let it rest for 5–7 minutes. Resting helps redistribute the juices, ensuring a tender, juicy steak.
7. Serve and Enjoy
Slice the steak against the grain for maximum tenderness. Serve hot with your favorite sides like mashed potatoes, grilled vegetables, or a fresh salad.
Steak Doneness Guide
Adjust the cooking time to suit your preferred steak doneness:
Rare: 120–125°F (49–52°C) | Cool, red center | 2-3 minutes per side
Medium-Rare: 130–135°F (54–57°C) | Warm, red center | 4-5 minutes per side
Medium: 140–145°F (60–63°C) | Pink center | 6-7 minutes per side
Medium-Well: 150–155°F (65–68°C) | Slightly pink center | 8-9 minutes per side
Well-Done: 160°F+ (71°C+) | Fully cooked, no pink | 10+ minutes per side
Variations of Steak Cuts
1. Ribeye Steak:
Richly marbled, tender, and flavorful, ribeye is ideal for grilling and offers a juicy bite.
2. Sirloin Steak:
Lean and firm, this cut is perfect for those who prefer a balance between tenderness and lower fat content.
3. Filet Mignon:
Known for its buttery texture, this cut is tender with minimal fat, making it a luxurious choice.
4. T-Bone Steak:
Combines two cuts in one: tenderloin on one side and strip steak on the other. A great option for those wanting variety.
Suggested Side Dishes
Mashed Potatoes: A creamy and comforting classic.
Grilled Vegetables: Zucchini, bell peppers, and asparagus add a pop of color and nutrition.
Green Salad: A crisp salad with vinaigrette balances the richness of the steak.
Garlic Bread: Perfect for soaking up steak juices.
Tips for Success
Choose Quality Meat: Select ribeye with good marbling for maximum flavor.
Don’t Overcook: Use a thermometer to ensure perfect doneness.
Clean Your Grill: A clean grill prevents sticking and creates beautiful grill marks.
Let It Rest: Always rest your steak after cooking for optimal juiciness and tenderness.
By following this method, you’ll create a juicy, flavorful ribeye steak that rivals any steakhouse. Whether for a special dinner or a weekend treat, this recipe delivers a delicious experience every time.
