Grilled Ribeye Steak

This grilled ribeye steak gets extra flavor from a Japanese sake marinade.

When you finish marinating the ribeye, save the marinade and boil it for 5 minutes to use as a flavorful sauce to drizzle over the steaks.

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Prep Time: 20

Cook Time: 8

Additional Time: 12

Total Time: 12 28

Servings: to 4 servings

Calories: 198kcal

Author: Pat Nyswonger

Ingredients

For the marinade

½ cup sake
⅓ cup soy sauce
3 tablespoons toasted sesame oil
2 tablespoons sugar
2 tablespoons Worcestershire
1 tablespoon freshly grated ginger
2-3 garlic cloves finely chopped

For the Grilled Ribeye Steaks

1 to 2 ribeye steaks 1-1/2 inches thick
2 tablespoons vegetable oil
Salt and pepper

Instructions

In a small dish, whisk together the sake, soy, sesame oil, sugar, Worcestershire, ginger, and garlic. Stir until the sugar dissolves.
Add the steak to a shallow dish (or a resealable plastic bag) and pour the marinade over the top, turn to coat both sides with the marinade. Cover and place in the fridge for 1 to 24 hours.
If you don't use a resealable bag, turn the steaks occasionally to ensure they marinate on all sides.
Prepare a hot charcoal or gas grill with two heat zones (see notes) or set a pellet grill to 500°F.
Remove the steaks from the marinade and pat them dry with paper towels. Brush oil over each side of the steaks and sprinkle them with salt and pepper. Save the marinade. You will boil it and use it as a sauce later.
Oil the grill grates and place the steaks on the hot side of the grill. Let the ribeye steaks sit undisturbed for 3 to 4 minutes until a crust and grill marks form.
Flip the steaks and let them cook for another 3 to 4 minutes until they form grill marks and a crust
Once the steaks form a charred crust, transfer them to the lower heat zone or turn the pellet grill down to 250°F. Continue cooking them over indirect heat until they reach your desired doneness (see notes for doneness levels).
The timing will vary based on the thickness and desired doneness but generally takes 5 to 12 minutes and up to 30 minutes for steaks over 2 inches thick. Use an instant read thermometer for best results.
Allow the steaks to rest for at least 4 minutes before slicing and serving.
While the steaks rest, place the reserved marinade in a saucepan and bring it to a boil over high heat. Boil the marinade for 5 minutes. Remove from heat and serve with the steaks as a sauce.

Notes

The length of time you marinate your steak is a personal preference. If your ribeye steak is a prime cut, we recommend less time in the marinade. Less expensive grades like choice and select will benefit from more time in the marinade.
How to prepare a two-zone heat on a grill: Spread out hot coals on one side of the grill and leave the other side with no coals. If you are using a gas grill, only turn on half the burners.
Make sure you dry the steaks when you remove them from the marinade. If they are still wet with the marinade, they will not brown well.
If you need to be strictly gluten-free, then make sure you use gluten-free soy sauce.
To reuse marinade as a sauce, you MUST bring it to a boil. Never reuse the marinade that was in contact with raw meat unless you boil it to kill harmful pathogens. The USDA recommends bringing it to a boil, however, we boil it for 5 minutes to get it slightly reduced.
You can use bone-in or boneless ribeye steaks for this cooking method. Boneless steaks will cook slightly faster than bone-in steaks.
Keep in mind that when you remove the steaks from the grill, there will be an increase in temperature from approximately 5°F to 10°F due to carry-over heat. Pull the steaks off the grill when they are about 5 to 10°F BELOW your target temperature.

Doneness levels for steak:

Medium rare = 130°F to 135°F
Medium = 135°F-145°F
Medium well = 145-155°F

Nutrition