Father’s Day Grilled Ribeye Steak

There’s something about the smell of a grilled ribeye steak wafting through the air that makes every father feel like a king. Imagine succulent marbled meat sizzling on the grill, juices bubbling up as they dance around the seasoning – it’s enough to make any dad weak in the knees. Now throw in some char marks that look like art straight from a culinary museum and you have a masterpiece worthy of Father’s Day.

For those of us who grew up watching our dads manning the grill like it was their throne, this is more than just a meal; it’s an experience drenched in nostalgia. Remember those summer afternoons spent hovering around the grill, trying to steal bites before anyone noticed? Well, let’s recreate that moment with this mouthwatering Father’s Day Grilled Ribeye Steak recipe that’ll leave everyone at your table drooling.

I remember one Father’s Day when I decided to take charge of the grill. Let’s just say my dad’s reaction was worth every ounce of smoke that threatened to engulf us! The first bite was met with silence – not the kind where you’re worried someone hates your food but rather that blissful moment when taste buds do a happy dance.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ribeye Steak: Choose a well-marbled ribeye for optimal flavor and tenderness; it makes all the difference.
• Olive Oil: A good drizzle helps keep the steak moist while adding richness; opt for extra virgin for best results.
• Salt: Use kosher salt for excellent seasoning; it enhances the steak’s natural flavors without overpowering them.
• Black Pepper: Freshly cracked black pepper adds a warm kick; adjust according to your spice tolerance.
• Garlic Powder: This adds depth without overpowering; it complements the beef beautifully.
• Fresh Rosemary or Thyme: Fresh herbs elevate the flavor profile; they bring a bright note to rich meat.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prep Your Grill: Start by preheating your grill to medium-high heat (around 450°F or 232°C). This temperature ensures nice sear marks while keeping your steak juicy.

Season Your Ribeye: Pat your ribeye dry with paper towels. Rub olive oil over both sides and season generously with salt, black pepper, and garlic powder. Don’t be shy – flavor is key!

Add Fresh Herbs: Sprinkle finely chopped rosemary or thyme on both sides of the steak. These fresh herbs will add an aromatic touch that pairs wonderfully with beef.

Grill Time!: Place your ribeye on the hot grill and close the lid. Grill for about 4-5 minutes per side for medium-rare perfection. Use tongs to flip; never pierce!

Check Temperature : For best results, use an instant-read thermometer. Aim for 130°F (54°C) for medium-rare or adjust based on preference.

Rest Before Serving: Remove from grill and let rest for 5-10 minutes before slicing into it. This allows juices to redistribute throughout the meat – trust me, it’s worth waiting!

Cooking can be intimidating if you’re new to it or feel you lack skills in front of a grill. But honestly? With this simple yet delicious recipe in hand, you’ll find grilling becomes second nature! Enjoy every moment as you serve up this savory delight on Father’s Day – I promise your dad will thank you with every juicy bite!

Perfecting the Cooking Process

Start by preheating your grill to high heat while seasoning the steak. Sear each side for about 4-5 minutes, then reduce heat for even cooking. Timing is everything here, so keep an eye on that meat!

Add Your Touch

Feel free to swap out seasonings! Try garlic powder or fresh herbs like rosemary for extra flavor depth. You can also add a spicy kick with crushed red pepper flakes if you’re feeling adventurous.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. For reheating, gently warm on low heat in a skillet to maintain tenderness without drying out.

I still remember the first Father’s Day I grilled ribeye steaks. My dad claimed they were better than any restaurant, which totally made my day!

FAQ

What is the best seasoning for Father’s Day Grilled Ribeye Steak?

Kosher salt and freshly ground black pepper work wonders for enhancing natural flavors.

How long should I rest my ribeye steak after grilling?

Rest your steak for at least 5-10 minutes before slicing to lock in juices.

Can I cook ribeye steak in an oven instead of grilling?

Absolutely! Sear it first on the stovetop, then finish cooking in a preheated oven at 400°F.

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📖 Recipe Card

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Father’s Day Grilled Ribeye Steak

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• Author: Sophie
• Total Time: 20 minutes
• Yield: Serves 2

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Description

Treat Dad to a perfectly grilled ribeye steak, seasoned to perfection and bursting with flavor. This simple recipe ensures a memorable meal he’ll love.

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Ingredients

Scale 1x2x3x

• 1 ribeye steak (1 inch thick, about 12 oz)
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tbsp fresh rosemary or thyme, finely chopped

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Instructions

1. Preheat your grill to medium-high heat (about 450°F).
2. Pat the ribeye dry with paper towels. Rub both sides with olive oil and season generously with salt, black pepper, and garlic powder.
3. Sprinkle fresh herbs on both sides of the steak for added flavor.
4. Place the steak on the hot grill and close the lid. Grill for 4-5 minutes per side for medium-rare.
5. Use an instant-read thermometer to check for doneness; aim for 130°F (54°C).
6. Remove the steak from the grill and let it rest for 5-10 minutes before slicing.

Notes

•  Allow the ribeye to come to room temperature before grilling for even cooking.
•  For extra flavor, consider adding crushed red pepper flakes or trying different herbs.
• Leftovers can be stored in an airtight container in the fridge for up to three days.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 ribeye steak (340g)
• Calories: 680
• Sugar: 0g
• Sodium: 860mg
• Fat: 50g
• Saturated Fat: 20g
• Unsaturated Fat: 28g
• Trans Fat: 0g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 63g
• Cholesterol: 140mg