Recipes › Grilled › Italian Grilled Ribeye Recipe

Italian Grilled Ribeye Recipe

Recipe by Pedro M. A. Neves

Italian Grilled Ribeye celebrates the simplicity and quality of Italian cooking, showcasing a premium cut of beef with bold flavors from garlic, rosemary, and quality olive oil. This classic preparation allows the natural richness of the ribeye to shine while building a flavorful crust over high heat. The result is a restaurant-quality steak with the authentic taste of Italian steakhouse tradition.

Ingredients

• 2 ribeye steaks, 400g (14 oz) each, 4 cm (1.5 inches) thick
• 60 ml (1/4 cup) extra virgin olive oil
• 6 cloves garlic, lightly crushed
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 lemon, cut into wedges
• Fleur de sel for finishing

Instructions

1. Remove steaks from refrigeration 30 minutes before cooking to bring them to room temperature, ensuring even cooking throughout.

2. Pat steaks dry with paper towels, then season both sides generously with sea salt and freshly ground black pepper.

3. Heat a grill to high temperature (approximately 200°C/390°F) until the grates are very hot and create visible heat waves.

4. Place steaks on the hot grill and cook undisturbed for 4-5 minutes to develop a golden-brown crust on the first side.

5. Flip steaks and immediately add crushed garlic cloves, rosemary sprigs, thyme, and bay leaves to the grill beside the meat.

6. Drizzle half the olive oil over the steaks and continue cooking for 4-5 minutes for medium-rare (internal temperature 52-55°C/125-130°F).

7. Transfer steaks to a warm plate and place the toasted garlic and herb sprigs on top, then drizzle with remaining olive oil.

8. Rest steaks for 5 minutes to allow juices to redistribute, then finish with a pinch of fleur de sel and serve immediately with lemon wedges.

Substitutions

• Use New York strip steaks as an alternative to ribeye for a leaner option with similar grilling properties
• Substitute fresh sage for rosemary if preferred, or use a combination of both for complexity
• Replace extra virgin olive oil with high-quality garlic-infused oil for deeper flavor
• Use butter instead of additional olive oil for the finishing drizzle for a richer mouthfeel

Tips

• Do not move steaks around on the grill—let them sit undisturbed to develop a proper crust without steaming the surface
• Invest in an instant-read thermometer to ensure accurate doneness; Italian tradition favors medium-rare to medium for ribeye
• Allow garlic and herbs to char slightly on the grill for deeper, toasted flavors rather than fresh aromatic notes

In Italy, grilled beef is most prominent in Tuscany, where bistecca alla fiorentina and other grilled steaks are considered culinary treasures. The Italian approach emphasizes the quality of the meat itself and minimal seasoning, relying on proper technique and heat rather than complicated sauces.

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