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Recipe

Ribeye Steak

28 min • 2 to 4 servings •
Andrew Sachs
Sliced medium-rare steak on a plate, seasoned with pepper, with garlic, olive oil, and salt in the background on a kitchen counter.

I am a firm believer in letting the meat speak for itself. Steakhouses that hawk fancy sauces are places that I avoid. If they are famous for their sauce, then I must question why they are covering their meat in the first place. Especially when a great steak is simple meal to grill at home. Here’s how I do it.

Ready

  • Ribeye (ask your butcher to cut even 2” thick steaks)
  • Some good pepper
  • Garlic, pealed and broken to release the oils
  • Smoked salt (regular salt will certainly suffice)

    • Set

  • A grill (charcoal, gas or grill pan)
  • Tongs
  • Paper towel
  • Oil (any variety will suffice)
  • Meat thermometer
  • Trenched cutting board

    • Go!

  • Start by purchasing a steak that is well marbled and evenly cut. Butchers can be lazy and an unevenly cut steak will cook unevenly.
  • Get you grill good and screaming hot.
  • Rub your meat with the broken garlic cloves. All you want is for the meat to absorb some of the oil. Discard the garlic cloves when done.
  • Sprinkle the meat liberally with your favorite crushed peppercorns.
  • Using tongs oil the hot grill with either paper towel and oil. This keeps the meat from sticking to the metal.
  • Flip the steak after about 8 minutes or when the first side is looking done. Cook until 135º F. Basically the meat should be seared on the outside edges and nice and pink in the middle.
  • Let the meat sit for 10 minutes on a trenched cutting board. This is a great time to finish your vegetables, toss your salad and finish your meal. I don’t tent because the meat continues to cook and it will head towards medium instead of medium rare. If you leave the thermometer in you will see that the un-tented meat will continue to cook and hit 140º F before starting to cool which is perfect.
  • Cut into thin slices, sprinkle with salt (preferably smoked salt) and serve.

    • Recommendations

    As a general rule of thumb I plan on about ½ lb of meat per person. So if I am having 6 guests for dinner, I purchase 4 lbs of meat. The extra pound is for leftovers.
    Not everybody likes it the way I do. Here’ the scale to cook to your desired preference.

  • Rare – 125º F to 135º F
  • Medium rare – 135º F to 145º F
  • Medium – 145º F to 150º F
  • Well done – 150º F to 160º F
  • Not worth it – 160º F and above

    • I recommended asking your butcher to cut the steaks 2 inches thick. That way the outside of the steak will sear while the inside cooks to a nice juicy pink perfection.
    Finally, I beg you not to think like a pseudo-health-conscious American and buy a piece of meat with no fat. If your going to splurge you should enjoy yourself. Otherwise eat chicken.

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