Step 1: Prepare the Steaks
Remove the steaks from the refrigerator and pat them dry with paper towels. Dry surfaces help create a delicious, caramelized crust.
Rub both sides lightly with olive oil, then season generously with salt, freshly ground black pepper, and garlic powder if desired.
For deeper flavor, season the steaks 30–60 minutes before cooking, or refrigerate them uncovered for several hours.
Step 2: Preheat the Grill
Preheat your grill to high heat, aiming for approximately 450–500°F (230–260°C) for direct grilling.
If you’re using a charcoal grill, arrange the coals to create a hot zone and a cooler zone. This gives you more control over the cooking process, especially for thick steaks.
Step 3: Sear the Steaks
Place the steaks on the hot grill grates. Cook for approximately 2–4 minutes per side, depending on thickness, until a rich brown crust and attractive grill marks develop.
Turn the steaks with tongs rather than piercing them with a fork. If flare-ups occur, move the meat temporarily to the cooler part of the grill.
Step 4: Finish Cooking to Your Preferred Doneness
After searing, move the steaks to the cooler side of the grill if they need additional cooking. Close the lid and continue cooking, checking the internal temperature regularly.
For a medium-rare finish, many cooks aim for approximately 130–135°F (54–57°C), although temperatures can rise during resting.
For food safety, the USDA recommends cooking whole beef steaks to at least 145°F (63°C), followed by a minimum 3-minute rest. Use a meat thermometer inserted into the thickest part of the meat, away from the bone.
Remember that the tenderloin may cook faster than the thicker bone-in ribeye, so check each steak separately.
Step 5: Make the Garlic Butter
While the steaks finish cooking, melt the butter in a small saucepan over low heat.
Add the crushed garlic, rosemary, and thyme. Cook gently for 1–2 minutes until fragrant, taking care not to burn the garlic.
Remove the pan from the heat and set aside.
Step 6: Let the Steaks Rest
Transfer the steaks to a cutting board and spoon some garlic butter over the top.
Allow them to rest for approximately 5–10 minutes, depending on thickness. This gives the juices time to redistribute and allows the internal temperature to stabilize.
Step 7: Slice and Serve
For the bone-in ribeye, cut the meat away from the bone and slice it into thick strips against the grain.
Slice the tenderloin into medallions or thick pieces, as preferred.
Arrange both steaks on a warm serving platter and drizzle with the remaining garlic butter and resting juices.
Serve immediately for a delicious, steakhouse-style meal.
Tips for the Best Steak
- Choose well-marbled ribeye: Fine streaks of fat contribute to a rich flavor and juicy texture.
- Pat the meat dry: Removing surface moisture helps the steaks brown properly.
- Use a thermometer: It is the most reliable way to monitor doneness.
- Don’t press down on the steaks: Pressing can force out flavorful juices.
- Rest before slicing: This helps preserve the meat’s juiciness.
- Cut against the grain: Slicing across the muscle fibers makes each bite easier to chew.
What to Serve with These Steaks
These steaks pair perfectly with garlic mashed potatoes, roasted asparagus, grilled corn, sautéed mushrooms, crispy potato wedges, or a fresh garden salad.
For a classic steakhouse dinner, add a baked potato topped with sour cream and chives, along with roasted vegetables and extra garlic butter.
Final Thoughts
A beautifully grilled bone-in ribeye and tenderloin combination is all about quality beef, simple seasoning, and careful cooking. The ribeye brings rich, beefy flavor, while the tenderloin offers a delicate, tender texture.
Finish with homemade garlic butter, allow the meat to rest, and slice just before serving. It’s a satisfying meal that’s perfect for a weekend barbecue, a family gathering, or any occasion when you want to enjoy an exceptional steak dinner at home!
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