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烤肋眼牛排

烤肋眼牛排

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  • Prep10m
  • Cook12m
  • Hands-off30m
Total time
52 min
Cook at
475°F
Internal temp
120°F
Doneness
Rare, Medium Rare, Medium, Medium Well
Prep
10 min
Cook
12 min
Hands-off
30 min

Hands-off time is mostly rising, proofing, resting, or marinating—not counted in prep or cook.

Recipe written for 2 servings

Uses your kitchen

冰箱

木炭烤架

炉灶

烤箱

燃气烧烤架

Fridge

3 days

Freezer

60 days

Reheat

OvenStovetop

Kitchen tools

Recipe scalerUnit converterMeat temperatures
Step by step

Instructions

Tap a step number to check it off as you cook.

  • 30–40 min

Remove the 2 块带骨或无骨肋眼牛排，厚度 1 到 1.5 英寸，约 12–16 盎司 from the refrigerator 30–40 minutes before grilling and let them rest at room temperature. This promotes even cooking from edge to center.

Pat the 2 块带骨或无骨肋眼牛排，厚度 1 到 1.5 英寸，约 12–16 盎司 completely dry with paper towels — this is the key to a great crust. Brush both sides lightly with neutral oil. Mix the 1 ½ 茶匙粗盐或更多, 1 茶匙粗黑胡椒，现磨, and ½ 茶匙大蒜粉 together, then season both sides generously. Don't be shy; thick steaks need more seasoning than you think.

Uses

  • Neutral Oil
  • Avocado Oil
  • Ribeye Steak
  • 10–15 min
  • 475°F
  • High

Set up your grill for two-zone cooking: pile charcoal on one side for a hot direct zone, leaving the other side empty for indirect heat. If using a gas grill, set one burner to high and leave the adjacent burner(s) off. Preheat the grill with the lid closed until the direct zone reaches about 450–500°F (10–15 minutes).

Uses

  • Grill
  • 3–4 min
  • High

Clean and oil the grill grates. Place the 2 块带骨或无骨肋眼牛排，厚度 1 到 1.5 英寸，约 12–16 盎司 over the direct (high heat) zone. Grill with the lid closed for 3–4 minutes without moving them, until a deep brown crust forms and the steak releases easily from the grates.

Uses

  • Grill
  • Avocado Oil
  • Ribeye Steak
  • 3–4 min
  • High

Flip the 2 块带骨或无骨肋眼牛排，厚度 1 到 1.5 英寸，约 12–16 盎司 and sear the second side over direct heat for another 3–4 minutes. For crosshatch grill marks, rotate 45° halfway through each side.

  • 1–2 min
  • Rare, Medium Rare, Medium, Medium Well

Check the internal temperature with a meat thermometer. If the steaks need more time to reach your target temp, move them to the indirect (cooler) zone, close the lid, and cook in 1–2 minute increments. Target temperatures: Rare 120–125°F, Medium-Rare 130–135°F (recommended), Medium 140–145°F, Medium-Well 150–155°F.

Uses

  • Meat Thermometer
  • Ribeye Steak
  • 5–8 min

Remove the 2 块带骨或无骨肋眼牛排，厚度 1 到 1.5 英寸，约 12–16 盎司 from the grill about 5°F below your target temperature — they will continue to cook as they rest. Immediately top each steak with 1 tablespoon of 汤匙无盐黄油, a smashed 2 瓣大蒜，轻轻压碎 clove, and a 2 枝新鲜迷迭香 sprig. Tent loosely with aluminum foil and rest for 5–8 minutes. Do not skip this step — it's what keeps the juices inside the steak.

Uses

  • Aluminum Foil
  • Ribeye Steak

Finish with a pinch of 小撮片状海盐，如马尔顿盐，用于装饰, slice against the grain if desired, and serve immediately.

Per serving

Nutrition facts

Estimated for one serving as written. Scale with Serving size in the sidebar for your batch.

720

Cal

Protein

58 g

32%

Carbs

1 g

1%

Fat

54 g

67%