Perfect Grilled Ribeye Steak From Snack On Meat

A Little Patience Makes Perfect

Let’s start with a simple step. Pat your steaks dry with a paper towel. Then let them sit on the counter for about 30 minutes. This brings them to room temperature. A cold steak on a hot grill will not cook evenly. I learned that the hard way many years ago.

Why does this matter? A relaxed steak cooks much more evenly. You will get a beautiful crust without a cold, raw center. It is a small act of patience that makes a big difference. Do you usually let your meat sit out before cooking?

The Secret is in the Rub

Now for the fun part. Mix all those lovely dried spices in a bowl. You will smell the garlic and smoky paprika. Doesn’t that smell amazing? Rub this mixture all over the steaks. Cover every little bit.

This coating is what gives the steak its flavor. It creates a delicious crust when it hits the heat. Fun fact: The paprika adds a nice red color and a gentle smokiness. It is like giving your steak a cozy flavor blanket.

Getting Your Grill Ready

You need a very hot grill. Please be careful. Heat it up between 450 and 500 degrees. A hot grill is your best friend here. It sears the meat and locks in all the tasty juices.

Once it is hot, clean the grates. Then brush them with a little oil. This stops the steak from sticking. I still laugh at the memory of my first grilled steak. It was half stuck to the grate! What is your best grilling tip?

The Most Important Step

Your steak is grilled perfectly. Now, you must let it rest. Put it on a plate and loosely cover it with foil. Walk away for ten whole minutes. I know it is hard to wait.

Why does this matter? Resting lets the juices settle back into the meat. If you cut it right away, all the good juice runs onto the plate. Your steak will be dry. Trust me, this wait is worth it.

How Do You Like Your Steak?

Everyone likes their steak a little different. My husband likes his medium. I prefer mine medium-rare. Use a simple meat thermometer to check. It takes the guesswork out of cooking.

For medium-rare, pull the steak at 130 degrees. It will be pink and warm inside. The chart in the recipe is so helpful. Which temperature do you aim for when you grill a steak?

Ingredients:

Ingredient	Amount	Notes
Kosher salt	1 tablespoon
Freshly cracked black pepper	2 teaspoons
Garlic powder	1 tablespoon
Onion powder	2 teaspoons
Smoked paprika	1 tablespoon
Dried rosemary	1 1/2 teaspoons
Dried thyme	1 1/2 teaspoons
Boneless ribeye steaks	4	1-inch thick

My Secret for a Perfect Grilled Steak

My grandson Leo loves a good steak. He always asks for my secret. I tell him it’s all about patience. A good steak cannot be rushed. That’s the first rule of my kitchen.

Let me walk you through it. We’ll make a steak so tasty, everyone will ask for seconds. I still laugh at the time I served this. My neighbor’s dog came right up to our screen door!

• Step 1: First, pat your steaks dry with a paper towel. This helps them get a nice crust. Then let them sit on the counter for about 30 minutes. A cold steak on a hot grill will not cook evenly. (My hard-learned tip: Don’t skip this step! It makes all the difference.)
• Step 2: Now, mix all those lovely dried spices in a bowl. Rub this mix all over the steaks. Get the sides, too! The smell of the paprika and rosemary is just wonderful. It reminds me of summer picnics from long ago.
• Step 3: Time to get that grill screaming hot. You want it between 450 and 500 degrees. Clean the grates and give them a little brush of oil. This stops the steak from sticking. Why do we let the grill get so hot? Share below!
• Step 4: Place your steaks on the grill and close the lid. For a perfect medium-rare, cook for 4 to 5 minutes per side. Use a meat thermometer if you have one. It takes the guesswork right out.
• Step 5: This is the most important step! Let the steaks rest on a plate. Just cover them loosely with foil. Wait a full 10 minutes before you cut. This lets all the juicy goodness settle back in.

Cook Time: 8–10 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner, Grilling

Three Fun Twists to Try

Once you master the basic recipe, you can get creative. I love trying little changes. It keeps things exciting in the kitchen. Here are three of my favorite twists.

• Sweet & Smoky: Add a pinch of brown sugar to the rub. It gives the steak a sweet, crispy crust. Doesn’t that sound delicious?
• Herb Garden Fresh: Use fresh chopped rosemary and thyme. The flavor is so much brighter and lighter. It tastes like a summer garden.
• Spicy Kick: Mix a teaspoon of chili powder into your seasoning. It adds a little warmth that makes you smile. Perfect for a fun weekend meal.

Which one would you try first? Comment below!

What to Serve With Your Steak

A great steak deserves great friends on the plate. I always think about colors and textures. You want a little bit of everything for a happy meal.

For sides, I love creamy mashed potatoes. They are so comforting. A simple arugula salad with lemon dressing is also nice. It adds a fresh, peppery bite. Slicing the steak and fanning it out looks so pretty.

For a drink, a glass of bold red wine pairs beautifully. For a non-alcoholic treat, try sparkling water with a squeeze of lime. It’s so crisp and refreshing. Which would you choose tonight?

Storing Your Steak for Later

Let’s talk about saving some steak for tomorrow. First, let the meat cool completely. Then wrap it tightly and put it in the fridge. It will be good for about three days.

You can also freeze it for a month. I wrap each piece in foil first. Then I put them in a freezer bag. This stops freezer burn.

To reheat, use a low oven or a skillet. Do not use the microwave. It will make the steak tough. I learned that the hard way with my first steak dinner.

Making a few extra steaks is a great idea. You can slice one for salads or sandwiches later. This saves you time on a busy night. Have you ever tried storing it this way? Share below!

Fixing Common Steak Problems

Is your steak sometimes tough or gray? Do not worry. We can fix that. The first step is to pat the steak dry. A wet steak will not get a good crust.

I remember when I skipped the resting step. All the juices ran out on the plate. Letting the steak rest is so important. It keeps the meat juicy and tender.

Another problem is a cold grill. Make sure it is very hot before you cook. A hot grill gives you those nice, dark lines. This matters because it adds so much flavor.

Getting a good sear makes you feel like a pro chef. It builds your confidence in the kitchen. Which of these problems have you run into before?

Your Grilled Steak Questions

Q: Is this recipe gluten-free?
A: Yes, it is. All the spices are naturally gluten-free.

Q: Can I make the rub ahead of time?
A: You can. Mix the spices and keep them in a jar.

Q: What if I do not have rosemary?
A: That is okay. You can use another dried herb you like.

Q: Can I cook just one steak?
A: Of course. Just use a quarter of the spice mix.

Q: Any extra tips for more flavor?
A: A little butter on top after grilling is a nice treat. *Fun fact: letting steak rest lets the juices settle back in.* Which tip will you try first?

Thank You for Cooking With Me

I hope you enjoy this recipe with your family. It is one of my favorites to share. Cooking for people is a way to show you care.

I would love to see your creation. A picture of your perfect steak would make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at Snack On Meat.

Happy cooking!
—Olivia Hartwell.