Ribeye Steaks on the Grill

Introduction

Nothing beats a perfectly grilled ribeye steak, and with the Arteflame grill, you can achieve an incredible sear while locking in all the rich, juicy flavors. This recipe will guide you through the best techniques for grilling ribeye, ensuring a beautifully caramelized crust and tender, flavorful meat. By using the reverse sear method, you'll get steakhouse-quality results every time. Whether you're hosting a backyard BBQ or just craving the perfect steak, this recipe will show you how to make mouthwatering ribeye steaks that impress every time.

Ingredients

• 1Lb. Ribeye Steaks (1/2 to 1 per person / use your judgment)
• Head Country Marinade
• Butcher BBQ Phosphate TR
• Slap Yo' Daddy BBQ Beef Championship Rub
• Accent Flavor Enhancer
• Butter
• Rosemary twigs bundled together into a small brush (for basting on the butter)

(The ingredients above can be substituted with what you have at home already. The results will be just about identical, so just use what you have.)

Instructions

1. Put some aluminum foil on a cookie sheet and lay the steaks on it (for easy clean-up).
2. Pour some marinade on the steaks and rub it on evenly, coating the steaks.
3. Sprinkle them lightly with Butcher Phosphate, Accent, and the rub. Pat them down, lightly pushing the seasoning into the steaks.
4. Turn the steaks over and repeat. Cover them with aluminum foil and put them in the fridge for 45 - 60 minutes to allow the ingredients to penetrate the meat.
5. Melt the butter in a small dish to make it easy to apply with the rosemary brush. This will be used for basting the steaks when searing.
6. Fire up your grill and prepare it for cooking. Ensure the center grill grate is hot for the final sear.
7. Use the "reverse sear" technique: Cook the steaks first, then finish with a sear.
8. Add some cooking oil to the grill surface and place the steaks directly on it.
9. Turn them periodically to cook and brown evenly until the internal temperature reaches 105°F - 110°F.
10. Move the steaks onto the grill grate for the final sear.
11. Turn the steaks over every minute or so and baste them with the melted butter each time.
12. As soon as the internal temperature approaches 120°F, remove them from the heat (they will climb to a perfect 130°F while resting).
13. Let them rest for at least 5 minutes.
14. Enjoy!

Tips

• For enhanced flavor, let the steaks marinate longer if time allows.
• Use a meat thermometer to ensure precise doneness.
• Let the steaks rest to retain their juices before slicing.

Variations

• Swap the rub with your favorite steak seasoning blend.
• Experiment with different marinades such as Worcestershire sauce or balsamic-based options.
• Try adding garlic to the melted butter for extra richness.

Best pairings

• Mashed potatoes with garlic butter
• Grilled asparagus or roasted Brussels sprouts
• Red wine, such as a bold Cabernet Sauvignon
• Fresh garden salad with a balsamic vinaigrette

Conclusion

This ribeye steak recipe delivers a perfectly grilled, juicy result with a smoky, flavorful crust. Whether you're cooking for yourself or impressing guests, these techniques will ensure a mouthwatering steak every time. Enjoy the process, experiment with flavors, and savor every bite!