Grilled Ribeye Steak

About an hour before you plan to grill the Rib Eye Steak (2) take them out of the refrigerator. Each steak gets seasoned on all sides with Salt (to taste), Ground Black Pepper (to taste) and Granulated Garlic (to taste).

Let the steaks rest turning about every 15 minutes. This gives the seasoning time to pull a little moisture out of the steak allowing flavor to penetrate the meat. It also helps the steaks brown during cooking.

While the ribeyes are resting make the Red Wine Mushroom sauce. Melt Butter (1 Tbsp) in a sauté pan. Add Red Onion (1/2) and cook for 2 minutes until onion starts to soften. Add the Garlic (3 cloves) and Baby Bella Mushrooms (6 cups) and continue cooking for 2-3 minutes. Season with a pinch of Salt (to taste), Black Pepper ( to taste) and Granulated Garlic (to taste) and reduce for 1 minute.

Pour in the Balsamic Vinegar (1 Tbsp) and Red Wine (1/2 cup) and reduce for 3 minutes. Add the Worcestershire Sauce (1 Tbsp) and Beef Broth (1/2 cup) and reduce by ½ about 4-5 minutes. Turn off the heat and add the remaining Butter (1 Tbsp) smooth out the sauce and keep it warm for serving.

About 30 minutes before grilling start 1 chimney of coals. You want the grill temperature to be 500 degrees F (260 degrees C). After 20 minutes the coals should be really hot. Spread them out in the bottom of the grill and open the vents 100%. Place the cooking rack in the grill and give it another 10 minutes to heat up.

As soon as the grill is up to temperature place each steak on the grate. Place the lid on and set a timer for 2 minutes. Give the steaks a 45⁰ twist after 2 minutes. Set the timer again and replace the lid.

After 2 minutes it’s time to flip the ribeyes and repeat the process. Once 8 total minutes is up, you’ll have a perfectly grilled medium rare ribeye. Remove the steaks from the grill and allow them to rest for 5-7 minutes before serving.

If you like your steak more done leave it on the grill for additional time. 2 additional minutes for medium and 4 for medium well.

Serve these ribeyes with the Red Wine/Mushroom sauce over the top. Ribeyes go great with a simple salad and baked potato but you can serve them and enjoy with your favorite side dish.