The perfect grilled ribeye steak is a combination of skill and experience. Follow along as a Pitmaster who has got both, and happily shares his knowledge with us in the recipe below…
Perfect Grilled Ribeye Steak Recipe
When shopping for steak, look for plenty of marbling (fat equals flavor!). The perfect grilled ribeye steak in this guide are 20 oz Certified Black Angus Choice Ribeyes.
Let the meat come to room temperature before seasoning with salt, black pepper and garlic powder. Then let the steaks rest again, turning every 15 minutes. This will allow the seasoning to pull some moisture out of the meat, allowing flavor to penetrate deeper.
While the meat is resting, prepare the Red Wine Mushroom Sauce:
- 16 oz Sliced Mushroom (Baby Portobello)
- 2 Tbsp Real Butter
- ½ Red Onion (diced)
- 3 cloves Garlic (minced)
- ½ Cup Red Wine
- ½ Cup Beef Broth
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Worcestershire Sauce
- Salt, Pepper, & Garlic to taste
Melt 1 Tablespoon of Butter in a sauté pan. Add red onion and cook for 2 minutes until onion starts to soften. Add the garlic and mushrooms and continue cooking for 2-3 minutes. Season with a pinch of AP rub and reduce for 1 minute.
Pour in the balsamic vinegar and red wine and reduce for 3 minutes. Add the Worcestershire and Beef Broth and reduce by ½ about 4-5 minutes. Turn off the heat and add the remaining Tablespoon of butter to smooth out the sauce. The sauce is ready to pour over your favorite cut of steak.
Time to grill!
Get your pit burning at 500⁰F. Just before the steaks go on the fire, season each side with your favorite steak rub (Montreal steak seasoning works very well.)
Place each steak over direct heat. Cook with the lid on for 2 minutes. Then give the steaks a 45⁰ twist for a nice sear mark, and cook for another 2 minutes. Flip the steak and repeat the process.
After a total cook time of 8 minutes, you’ll have a perfect medium rare ribeye (+2 min for medium, +4 min for medium well). Remove the steaks from the grill and allow a 5 minute rest.
Top the ribeye steaks with Red Wine/Mushroom sauce.
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