Remington Ribeye Recipe: Grilled Steak Done Right

A great ribeye doesn't need a twelve-ingredient rub, an overnight marinade, or a steakhouse reservation. It needs salt, pepper, garlic, and a grill that's seriously, almost rudely hot.

That's the whole philosophy behind the Remington ribeye. You season it generously, let it come up to room temperature, then lay it over the kind of searing heat a good built-in grill was made for — 600 to 700 degrees — and let the fire do the talking. A slice of butter on top at the end is the only flourish it needs.

Ingredients

• 1 inch ribeye steak
• Salt, to taste
• Cracked pepper, to taste
• Garlic, to taste
• Butter, for finishing
• Rice, for serving

How to Grill the Remington Ribeye

1. First, place the ribeye on a cutting board and give it a generous coating of salt, cracked pepper, and garlic on all sides.
2. Next, let the steak sit at room temperature for 30 minutes to soak in the seasoning.
3. Meanwhile, preheat your gas grill to between 600 and 700 degrees F, making sure the grates are clean for good grill marks.
4. Once the grill is ready, place the steak on and close the lid for 2 and a half minutes.
5. After that, flip the steak onto a fresh, hot section of the grate and cook for another 3 minutes to build dark, even grill marks.
6. Then check the internal temperature, which should read between 135 and 140 degrees F for a perfect medium rare.
7. Finally, transfer the steak to a clean cutting board and top with a thin slice of butter. Allow it to rest for 5 to 10 minutes before slicing.
8. Slice and serve alongside rice.

Don't Skip the Rest

Those 5 to 10 minutes on the cutting board are the difference between a juicy steak and a puddle on the plate. As the ribeye rests, the juices settle back into the meat and the butter melts into a little self-made sauce. Tent it loosely with foil if your kitchen is drafty, but don't wrap it tight — you'll steam off that crust you worked for.

The Grill Makes the Steak

High, steady heat is what builds the crust on a steak like this, and not every grill can hold it. Around the shop we cook on grills built for exactly this kind of work — the Napoleon Built-In 700 Series 44 is a favorite for searing season after season. If your current grill tops out before your ambition does, it might be time to look at an upgrade or a full custom outdoor kitchen.

Credit: Recipe courtesy of Jadon Remington

Want to cook steaks like this all summer? Come see the grills in person at our Post Falls showroom — we're happy to talk BTUs, sear zones, and backyard layouts — or get in touch and we'll set up a time.