Description
This recipe for Grilled Ribeye Steak features juicy, perfectly seasoned steaks cooked over high heat on the grill, paired with a flavorful homemade Ginger Teriyaki Sauce. The sauce blends soy, ginger, garlic, and a touch of sweetness for a rich complement to the savory ribeye. Ideal for a quick and satisfying dinner, this dish showcases classic grilling techniques and vibrant Asian-inspired flavors.
Ingredients
Units
Scale
Steak
- 2 1LB Boneless Rib Eye Steaks
- 2 tsp Garlic Salt
- 2 tsp Ground black pepper
Ginger Teriyaki Sauce
- 1/4 cup Lite soy sauce
- 1/3 cup water
- 1/4 cup Apple cider vinegar
- 1 tbsp Sesame oil
- 1 tbsp Minced garlic
- 1 tbsp Fresh grated ginger
- 3 tbsp brown sugar
- 1 tbsp Corn starch
- 3 tbsp water
Instructions
- Season the Steaks: Pat dry the rib eye steaks and season both sides evenly with garlic salt and ground black pepper to enhance the flavor and form a savory crust upon grilling.
- Preheat and Prepare the Grill: Heat your grill to 450°F (232°C) and spray the grates with grilling spray to prevent the steaks from sticking during cooking.
- Grill the Steaks: Place the steaks on the hot grill and cook for 5 minutes per side to achieve a medium-rare to medium doneness. Once done, remove the steaks and cover them loosely with foil to keep warm while you prepare the sauce.
- Make the Ginger Teriyaki Sauce: In a medium saucepan over medium heat, combine lite soy sauce, water, apple cider vinegar, sesame oil, minced garlic, grated ginger, and brown sugar. Stir to combine and bring the mixture to a gentle boil to meld the flavors.
- Thicken the Sauce: Mix cornstarch with water in a small bowl until smooth, then pour into the simmering sauce. Stir continuously and reduce heat slightly. Allow the sauce to thicken for about 1 minute until it reaches a glossy consistency.
- Serve: Pour the thickened ginger teriyaki sauce over the grilled ribeye steaks. Garnish with sliced green onions if desired and serve over rice for a complete meal.
Notes
- Cooking times will vary depending on steak thickness and grill temperature; adjust accordingly for preferred doneness.
- Letting the steaks rest covered after grilling helps retain juices and enhances tenderness.
- Use a meat thermometer to check for desired internal temperature: 130°F for medium-rare, 140°F for medium.
- Optional: garnish with toasted sesame seeds and chopped green onions for extra flavor and presentation.
- Serve with steamed vegetables or a fresh salad for a balanced meal.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 600 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 50 g
- Cholesterol: 120 mg
