3 simple steps to grill Grass-fed Ribeye Steaks

Good morning Farm Tribe!

This beautiful spring weather got me grilling for the family yet again the other day... I love it! :)

Below I'll share my favorite way to grill Grass-fed Ribeye Steaks.

This method never fails to give me juicy, tender, absolutely delicious results every time. Follow along—you won't be disappointed.

One quick note before I dive into steak prep details:

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Above: freshly cut 100% Grass-fed Ribeye Steaks at our very own Citric Acid-Free butcher shop. After a 10 day dry-age and expert trimming they look almost ready for the grill!

But not quite yet...

My 3 Simple Steps for the Perfect Grass-fed Steak

Choose your favorite steak to get started. It doesn't have to be specifically Ribeye. This is how I grill Filet Mignon, New York Strip, Picanha, Ranch, Sirloin etc. with only slight adjustments for each.

Grab a free print copy of my Steak Guide for more detailed cooking step and keep these details on hand for easy reference.

If I've planned ahead, the steak is already fully thawed in the refrigerator. Now it's grill day and time for three simple steps.

1. Salt & Pepper the steak

At least an hour before grilling, rub all sides generously with sea salt and black pepper. I don't measure, but it's roughly 1 teaspoon salt and 1/2 teaspoon pepper for every pound of steak.

After seasoning, let the steak set on the counter for about an hour.

This does two important things:

Brings the steak closer to room temperature
Allows the seasoning to penetrate deep into the meat

At first, salt draws moisture out—but given time, the steak reabsorbs that flavorful brine, giving you rich seasoning throughout.

2. Grill it hot and finish gently

With my grill burning hot, I sear each side for 2-3 minutes to develop that amazing, caramelized crust.

Then move the steak to a cooler spot on the grill and drop a pat of butter on top for extra flavor and moisture.

After about 2 minutes, flip one last time, add a bit more butter, and let if finish gently cooking.

I use a meat thermometer to gauge the exact finish time accurately and take steaks off at about 130° for a medium rare finish.

3. Let steak rest before slicing

Don't skip this step.

I know as well as anyone how tempting it is to dig in and get started with the feast as soon as you pull that amazing steak off the grill.

Don't do it. If you slice into the steak right away, you will loose a ton of flavor-packed-juices. 

Wait at least 5 minutes before slicing to give the meat fibers time to cool slightly and reabsorb juice. 

When the time is up, grab your knife and slice against the grain to cut the meat fibers as short as possible.

Grab your fork and enjoy 100% Grass-fed Steak at its best.

And if—by some miracle—there’s leftover steak…

Try my wife's Southwestern Steak Sandwich recipe. It's epic. 

Happy grass-fed steak grilling!

Wesley

~5th generation on the farm