Grilled Ribeye Steak Recipe for Father’s Day

In the heart of summer, when the sun sets just right and the scent of sizzling meat fills the air, nothing screams “Dad’s day” louder than a perfectly grilled ribeye steak. Picture this: tender, juicy meat seared to perfection with a smoky crust that has your neighbors drooling over the fence. That’s right; we’re talking about a Father’s Day Grilled Ribeye Steak that will elevate your BBQ game and perhaps earn you a few cool points with Dad.

Remember those childhood days when Dad would fire up the grill? You’d be his little sous-chef, sneaking tastes of the marinade and dreaming about that first bite. Now it’s your turn to take the reins! This Father’s Day, impress him with a masterpiece worthy of his grill master title. Trust me; he’ll be reminiscing about your culinary skills for years to come.

I vividly recall one Father’s Day when I attempted my first solo grilled ribeye steak. The look on Dad’s face was priceless as he took his first bite—priceless until I realized I had accidentally seasoned it like a bag of potato chips!

Essential Ingredients

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

• Ribeye Steak: Look for well-marbled cuts; they provide incredible flavor and juiciness during grilling.
• Olive Oil: A light drizzle adds richness and helps the seasoning stick beautifully to the meat.
• Garlic Powder: This aromatic spice enhances the beefy flavor without overwhelming it; choose fresh if you prefer.
• Salt and Pepper: Essential for bringing out all those amazing flavors; don’t skimp on quality!
• Fresh Rosemary or Thyme: Use these herbs for an aromatic twist; they add an amazing depth of flavor.

For the Marinade:

• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors and helps tenderize the meat.
• Worcestershire Sauce: A splash adds umami goodness while balancing out all those savory notes.

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

Let’s Make it together

Grilling a ribeye is an art form that requires patience and precision. Don’t worry; I’ll walk you through every step as if we were standing side by side at your grill.

Prep Your Grill: Preheat your grill to high heat (about 450°F or 232°C). Make sure your grates are clean—nobody wants leftover burger bits crashing their steak party.

Season Your Steak: Pat your ribeye dry using paper towels. Rub both sides generously with olive oil, then sprinkle on garlic powder, salt, pepper, and any fresh herbs you fancy.

Add Acidic Zing!: Drizzle some fresh lemon juice over both sides of the steak. This little zesty touch will brighten up your flavors immensely.

Grill It Up!: Place your seasoned ribeye on the hot grill and close the lid. Cook for about 4-5 minutes per side for medium-rare. Flip only once—you want those gorgeous grill marks!

Check for Doneness : Use an instant-read thermometer to check doneness—aim for around 130°F (54°C) for medium-rare bliss. Adjust cooking time if you like it more cooked.

Rest Before Slicing: Remove from heat and let it rest on a cutting board for at least 5 minutes before slicing into it. Trust me; patience is key here; you’ll thank yourself later!

Now that you have a juicy ribeye ready to go, slice against the grain and serve with your favorite sides or just dive straight into it!

Grilling this Father’s Day Grilled Ribeye Steak not only shows off your culinary prowess but also creates cherished memories with every bite shared around the table. So grab those tongs and get grilling!

Perfecting the Cooking Process

Start by seasoning your ribeye generously with salt and pepper. Preheat your grill while letting the steak come to room temperature for even cooking.

Add Your Touch

Feel free to experiment with different herbs like rosemary or thyme. A sprinkle of garlic powder can add an extra zing that elevates your steak.

Storing & Reheating

Store leftover ribeye in an airtight container in the fridge for up to three days. To reheat, gently warm it on a skillet to maintain moisture.

Cooking ribeye steaks always reminds me of my dad’s backyard barbecues. He insisted on grilling only when the sun was out, claiming it was “bad luck” otherwise.

FAQ

Can I cook ribeye steak in the oven?

Yes, sear it first on the stovetop, then finish in a preheated oven.

What’s the best doneness for ribeye steak?

Medium-rare is ideal for tenderness and flavor; aim for 130°F internal temperature.

How do I know when my ribeye is done?

Use a meat thermometer or poke it gently; it should bounce back slightly when done.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 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

Delight Dad this Father’s Day with a juicy grilled ribeye steak, marinated to perfection and bursting with flavor. A simple yet impressive dish that guarantees satisfaction!

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Ingredients

Scale 1x2x3x

• 2 ribeye steaks (about 1 inch thick)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh rosemary or thyme (chopped)
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp Worcestershire sauce

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Instructions

1. Preheat the grill to high heat (450°F/232°C) and ensure the grates are clean.
2. Pat the ribeye steaks dry and rub both sides with olive oil.
3. Sprinkle garlic powder, salt, pepper, and chopped herbs evenly over the steaks.
4. Drizzle lemon juice over both sides for an extra burst of flavor.
5. Grill the steaks for about 4-5 minutes per side for medium-rare, flipping only once.
6. Check for doneness using an instant-read thermometer (aim for 130°F/54°C).
7. Let the steaks rest on a cutting board for at least 5 minutes before slicing.

Notes

• Feel free to experiment with other herbs like oregano or basil.
•  To add a smoky flavor, consider using wood chips on your grill.

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

Nutrition

• Serving Size: 1 ribeye steak (227g)
• Calories: 500
• Sugar: 0g
• Sodium: 800mg
• Fat: 36g
• Saturated Fat: 14g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 46g
• Cholesterol: 120mg