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A juicy grilled ribeye steak, perfectly prepared for Father's Day.

Best way to grow a Father's Day Grilled Steak (Ribeye)

This recipe focuses on grilling a perfect ribeye steak, ensuring a delicious and memorable Father's Day meal. It guides you through seasoning, grilling to perfection, and resting for optimal flavor and juiciness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 (1.5-inch thick) ribeye steaks
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon olive oil
Optional (for herbed butter)
  • 2 tablespoons unsalted butter
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 garlic clove smashed

Equipment

  • Grill
  • Paper towels
  • Tongs
  • Small pan (optional)
  • Cutting board

Method
 

Preparation
  1. Pat the ribeye steaks dry with paper towels to ensure a good sear, then season generously with kosher salt and freshly ground black pepper on all sides.
  2. Let the seasoned steaks rest at room temperature for at least 30 minutes, or up to an hour, before grilling.
Grilling
  1. Preheat your grill to high heat (450-500°F) and lightly oil the grates.
  2. Place the steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or longer for your desired doneness.
  3. If using, add butter, rosemary, thyme, and garlic to a small pan on the side of the grill; baste the steaks with the herbed butter during the last couple of minutes of cooking.
Resting
  1. Remove the steaks from the grill and let them rest on a cutting board or wire rack for 5-10 minutes.

Notes

For perfect grill marks, rotate the steaks 45 degrees halfway through cooking on each side. Always use a meat thermometer to check for desired doneness; 130-135°F for medium-rare, 135-140°F for medium. A good quality ribeye is key for the best results.