Use a meat thermometer for precision:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
5. Optional – Butter Finish:
Once off the grill, place a small piece of butter on each steak for extra richness.
6. Rest the Steaks:
Let the steaks rest for 5–10 minutes before slicing. This helps retain juices.
Serving Suggestions:
Pair with grilled veggies, mashed potatoes, or a crisp salad. A bold red wine like Cabernet Sauvignon or Malbec works beautifully with ribeye.
Use a meat thermometer for precision:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
5. Optional – Butter Finish:
Once off the grill, place a small piece of butter on each steak for extra richness.
6. Rest the Steaks:
Let the steaks rest for 5–10 minutes before slicing. This helps retain juices.
Serving Suggestions:
Pair with grilled veggies, mashed potatoes, or a crisp salad. A bold red wine like Cabernet Sauvignon or Malbec works beautifully with ribeye.
