How to Grill Cook Ribeye Medium Rare Steak | A.I. Assisted

Ingredients for Grilled Steak

- 2 (1 lb each) steaks (1 1/4 to 1 1/2-inches thick) – good cuts of steak for grilling include ribeye, New York strip, filet mignon (tenderloin), or T-bone

- Kosher salt – 1 1/2 to 2 tsp is recommended to build up plenty of well seasoned flavor. Remember kosher salt is made up of larger granules so if you are using regular table salt use a little less.

-Black pepper – 1 – 2 tsp freshly ground black pepper is recommended, depending on how peppery you like it.

-Butter – You’ll need 4 Tbsp here which is just enough to cover both large steaks. Salted or unsalted butter works fine.

-Fresh rosemary – 2 tsp minced is needed. Other good options include 1 1/2 tsp thyme leaves or 1 Tbsp minced parsley.

-Garlic – I don’t use a lot here. 3/4 tsp minced fresh is plenty since it’s raw.

How to Grill Steak

1-Place steaks on a plate. Sprinkle each side of steak evenly with a fair amount of kosher salt.

2-Let steak rest at room temperature 45 minutes to 60 minutes.

3-Meanwhile in a small mixing bowl stir together butter, rosemary and garlic. Set aside.

4-Heat a grill over moderately high heat, to about 450 to 500 degrees.

5-Sprinkle each side of both steaks with pepper.

6-Grill steaks about 3 1/2 to 7 minutes per side per side to desired doneness. Use an instant read food thermometer to test for doneness in center of thickest portion of steak.

7-Let steaks rest off heat 5 minutes. Brushed with the garlic herb butter, slice and serve.

Grilled Steak Doneness Internal Target Temperatures
Rare: 115 – 120 degrees, serve steak at 125 degrees
Medium rare: 120 – 125 degrees, serve at 130 degrees
Medium: 130 – 135 degrees, serve at 140 degrees
Medium well: 140 – 145 degrees, serve at 150 degrees
Well: 150 – 155 degrees, serve at 160 degrees