How to Grill the Perfect Steak
About this recipe
Grilling the perfect steak is all about technique, and this video by Randy from BBQGuys shows you exactly how to do it with a bone-in ribeye. The method focuses on achieving a great sear and juicy interior, using simple seasoning and clarified butter for that classic steakhouse flavor.
With a thick cut like ribeye, you have the luxury of time to develop a nice crust without overcooking. Randy's approach ensures that you get a steak that's perfectly medium rare, with a beautiful char and rich flavor.
Ingredient notes
- Use a bone-in ribeye steak that's about 1.5 inches thick for the best results.
- Season the steak generously with kosher salt and black pepper on all sides.
Tips from BBQGuys’s video
- Preheat the grill to high heat to ensure a good sear.
- Let the steak sit out for about 30 minutes before grilling to bring it to room temperature.
- Dunk the seasoned steak in clarified butter before grilling for added flavor and moisture.
- Crosshatch the steak after two minutes on each side to create appealing grill marks.
- Move the steak to a cooler part of the grill to finish cooking over indirect heat.
Good to know
- How long should I grill the steak?
- Sear each side for about 4 minutes, then move to indirect heat to finish cooking.
- What internal temperature should I aim for?
- Cook until the internal temperature reaches between 120°F and 125°F for medium rare.
- Why do I need to let the steak rest?
- Resting allows the juices to redistribute, resulting in a juicier steak.
No life story here — the video and the recipe are the whole point. All credit to BBQGuys: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the grill to high heat, ensuring the entire grill is hot.
- 2
Let the ribeye steak sit out for about 30 minutes to bring it to room temperature.
- 3
Season the steak generously with kosher salt and black pepper on all sides, patting it down to adhere the seasoning.
- 4
Dunk the seasoned steak in clarified butter before placing it on the grill.
- 5
Place the steak on the grill and press down lightly for good contact.
- 6
After 2 minutes, crosshatch the steak by turning it 45 degrees to create diamond marks.
- 7
Let the steak cook for another 2 minutes on the same side.
- 8
Flip the steak and repeat the crosshatching after 2 minutes on the second side.
- 9
Sear both sides for a total of about 4 minutes each.
- 10
Move the steak to a cooler part of the grill (indirect heat) to finish cooking, keeping the lid closed.
- 11
Cook until the internal temperature reaches between 120°F and 125°F for medium rare, checking firmness for doneness.
- 12
Remove the steak from the grill and let it rest for about 10 minutes before slicing.
Heads up — we had to guess a little:
- Estimated amount of clarified butter for dunking.
Credit where it’s due: this recipe was transcribed from BBQGuys’s original video on YouTube. Follow them there — it’s their dish.
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