Grilled Ribeye Recipe (Video + Grilling Tips) - Make tender & juicy, perfectly grilled ribeye steak every time with this easy ribeye recipe. Get ready to do some grillin' and chillin' this summertime with this quick and easy grilling recipe for the best ribeye steaks you'll ever have.
Minimal prep time and only 9 ½ minutes grill-time and you'll be ready to settle in around the dinner table for a meal that's sure to have your taste buds salivating.
This tasty recipe was inspired by our pan-seared filet mignon recipe, which we make all winter long. But when warmer weather rolls around, it's time for summer grilling recipes.
Grilled ribeye steaks pair well with roasted broccoli and crispy oven-roasted potatoes and this cowboy butter dipping sauce. They're also so good when served as a steak crostini or on a charcuterie board.
And don't forget a dessert to complete your meal, like this fabulous peach cobbler recipe. It's irresistibly delicious.
Jump to:
- The Secret To This Recipe
- Best Grilled Ribeye Recipe
- Notes on Ingredients
- Grocery Budget Saving Tip
- Equipment
- How To Grill The Perfect Ribeye Summary
- How To Grill Ribeye Steak Step By Step
- Steak Doneness Guide
- Grilled Ribeye Seasoning
- Helpful Tips For Perfect Grilled Ribeye Steak
- Recipe FAQS
- What To Serve With Grilled Ribeye Steak
- What To Do With Leftover Steak
- More Grilling And Barbecue Recipes
- More Steak Recipes
- 📖 Recipe
- 💬 Community
Featured In: 100 + July 4th Recipes on DeliciousTable.com .
The Secret To This Recipe
The secret to tender & juicy steaks comes down to these 4 things:
- Make sure the steaks are room temperature when you start. A uniform temperature throughout will make for more even cooking.
- Salt the meat 2-24 hours ahead of time, allowing time for the flavor to infuse all the way into the center of the meat.
- Watch you don't over cook them! Keep an eye on the time and the internal temperature of the meat.
- Let the steaks rest before slicing into them. Allow them 5-10 minutes to rest.
Best Grilled Ribeye Recipe
Get ready to fire up the grill and make some perfectly grilled ribeye steak. All you need for this ribeye recipe is a few simple pantry ingredients and a couple of thick ribeyes.
Notes on Ingredients
- 2 ribeye steaks - 1-inch steak, room temperature. We used boneless ribeye steaks that weighed 20 ounces each. That's a lot of meat for 2 people. We like to portion them into 5 ounce servings and use the leftover steak in other recipes.
Substitution: This recipe will also work with a different cut of beef like bone-in ribeye steak, or New York strip. Use your favorite cut, but make sure they are thicker steaks. - 1 tablespoon kosher salt - course grained kosher
- 2 tablespoons butter - salted butter
- ¼ teaspoon black pepper - ground, or fresh cracked pepper
- olive oil - optional, but not recommended. Olive oil is sometimes used on meat to keep it from sticking to the grill grates. However, ribeye steaks have a lot of fatty marbling that can cause flair-ups when grilling. Olive oil may catch fire and char the outside of the meat unpleasantly.
Grocery Budget Saving Tip
The best ribeye steaks are going to be the most expensive. They generally range from prime to choice to select at the local grocery store.
We're big steak eaters around here. But truth be told, I never buy the Prime cuts. Not even for special occasions, because they are too expensive. Choice is in the medium price range. And they make for perfectly grilled ribeyes every time.
And the cheaper cuts of meat can be tenderized by salting ahead of time or by marinating them for a few hours with our go-to Marinade Recipe that we use for grilled chicken and beef.
Equipment
- gas grill or charcoal grill - We used a Weber Spirit Gas Grill.
- meat thermometer - An instant read thermometer works best.
- grill tongs - For easy turning and moving of the meat on the grill.
- serving platter - Use a serving platter or rimmed baking sheet with a wire rack for resting the meat before plating.
- aluminum foil - Use aluminum foil to cover the grilled ribeye so that it stays warm while it rests.
- airtight container - Use for storing leftover steak.
How To Grill The Perfect Ribeye Summary
- Salt the meat. Sprinkle each steak with coarse grained kosher salt on all sides at least 2-24 hours ahead of time.
- Use Room Temperature Steaks. Take the steaks out of the refrigerator about 1 ½ hours before you're ready to grill and bring them up to room temperature. Dry them off with a paper towel before grilling. This will help them to sear instead of steam.
- Preheat the grill to 550°F.
- Grill for 5 minutes. Place the ribeye on the hot grill at the center of the grill grates.
- Flip the steaks. And grill for an additional 4 minutes on the second side.
- Check the Temp. Pull the steaks off the grill when the internal temperature is 5° below the desired final temperature. The USDA recommends 145°F for steaks.
- Cover and Rest. Cover the steaks with aluminum foil and let them rest for 5-10 minutes. Resting allows the meat to relax and for the juices to be re-absorbed into the center, making the steak tender & juicy.
- Serve with a pat of butter, or with a decadent steak sauce, like our Cowboy Butter Sauce.
How To Grill Ribeye Steak Step By Step
Prepare The Steaks.
Season Steaks. Salt the meat 2-24 hours ahead of grilling time.
Sprinkle a little salt over the surface of the steak.
Let them rest, uncovered or covered with plastic wrap, in the refrigerator until its time to take them out and bring them up to room temperature.
Bring The Meat Up to Room Temperature. For best results, bring steaks up to room temperature before cooking.
This can take an hour or two. But to be safe, use an instant-read thermometer to check the temperature.
Pro Tip: Dry any excess moisture that accumulated on the outside with paper towel just before cooking.
Preheat The Grill To 550°F.
Grill Steaks.
Pro Tip: Please note that the cooking time will vary depending on the thickness of cut of meat and whether it is bone-in or boneless. Bone-in steaks take longer to cook.
Put Steaks On Grill. Place steaks on the grill grates in the center of the hot grill. Grill for 5 minutes on the first side.
Flip Them. As the steak cooks, you will begin to see juices collect on the surface of the meat. You'll know it's time to turn the meat over when you see this happen.
Flip them over using grilling tongs and grill them for another 4 ½ minutes for a perfect medium-rare ribeye steak.
The final grilled ribeye temperature : Medium-Rare 130°F. USDA recommends Medium 145°F.
Check The Temp. The exact grill time varies when cooking steaks. So use a meat thermometer to make sure the internal temperature reaches your desired degree of doneness.
Pro Tip: When using a meat thermometer, insert the probe into the sides of the steak all the way to the center of the meat, in order to get an accurate temperature reading.
We recommend using a fast & accurate instant read thermometer like this Thermapen One. It's the one we rely on every day here at Seanna's Kitchen.
Rest And Finish.
Remove From Grill And Let Rest. Remove the steaks from the grill and place them on a plate or cutting board to rest.
Finishing Touches. Place a pat of butter on top of each grilled ribeye steak, season with ground black pepper, and cover with aluminum foil to keep them warm.
Serve and Enjoy. Serve your perfectly grilled ribeye steak with your favorite side dishes. They are delicious with tasty sides for steak like sautéed mushrooms and white onions, roasted broccoli and crispy oven-roasted potatoes. And don't forget a dessert to complete your meal, like our fabulous apple crisp. It's to die for.
Steak Doneness Guide
Grilled Ribeye Seasoning
- Dry Rub - We use this tasty dry rub recipe, which works well on all kinds of meat.
- Compound Butter
- Grilled Ribeye Steak Marinade - We love to use this marinade recipe for both grilled chicken and for steaks.
Helpful Tips For Perfect Grilled Ribeye Steak
- Room Temperature - Bring the steaks up to room temperature before cooking. This allows the meat to cook more evenly. A cold steak will char on the outside before it has a chance to cook the inside.
- Trim Fat - Trim excess fat off of the steak to prevent flair-ups caused by the dripping fat.
- Lid Partially Open When Grilling- Ribeyes contain fat that can drip and cause flair-ups while grilling. We recommend grilling with the lid partially open so that you can keep an eye on the meat. Use a brick or a rock to keep the lid cocked open about 3 inches.
If a flair up occurs, simply grab the meat with a pair of grilling tongs and move it to indirect heat, away from the flame. Move it back to direct heat once the flame subsides and partially close the lid again. - Check For Meat Doneness - Use a meat thermometer to check for doneness.
Note: No thermometer? No worries. Follow the cook time for this recipe and test for doneness by touching the middle of the outside of the steak with your finger.
Think Goldilocks. If it feels soft and has a lot of give, its probably too rare. A perfect medium rare steak should have some give, but not too much, nor too little. Too firm, too done. Think Goldilocks and aim for somewhere in the middle. - Rest The Steak - Let the steaks rest for 10 minutes after they are taken off the grill. Cover them with aluminum foil to keep them warm.
The juices will run out of the meat if they are cut into too soon. Allowing them time to rest will give the cooked meat time to relax and for the juices to redistribute throughout, causing the meat to be tender & juicy.
Recipe FAQS
Salt the meat. Sprinkle each steak with coarse grained kosher salt on all sides at least 2-24 hours ahead of time.
Use Room Temperature Steaks. Bring the steaks up to room temperature.
Preheat the grill to 550°F.
Grill for 5 minutes. Place the ribeye on a hot grill at the center of the grill grates to grill.
Flip the steaks. And grill additional for 4 minutes on the second side.
Check the Temp. Pull the steaks off the grill when the internal temperature is 5° below the desired final temperature.
Cover and Rest. Cover the steaks with aluminum foil and let them rest for 5-10 minutes. And resting allows the meat to relax and for the juices to be reabsorbed into the center, making the steak tender & juicy.
Serve with a pat of butter, or with a decadent steak sauce.
It takes 9-11 minutes to grill ribeye on a gas grill, depending on the thickness of the steak.
Ribeye has fatty marbling that only needs salt to enhance the delicious natural flavor of the meat. But if you're looking to level up your steak, try coating it with your favorite dry rub, like this Best Dry Rub recipe.
Test for doneness of meat by touching the middle of the outside of the steak with your finger. If it feels soft and has a lot of give, its probably too rare. A perfect medium rare steak should have some give, but not too much, nor too little. Too firm, too done. Think Goldilocks and aim for somewhere in the middle.
What To Serve With Grilled Ribeye Steak
Here are some tasty side dishes for steak to complete your meal.
- Mashed Potatoes
- Crispy Oven Roasted Potatoes
- Greek Salad
- Roasted Broccoli
- Brussels Sprouts
- Fettuccine Alfredo - This creamy & delicious pasta is delicious with steak.
- Focaccia - Freshly baked Italian Focaccia.
- Crostini - Serve with crostini on the side or make some delicious steak crostini.
- Simple Charcuterie Board Ideas - Make a delicious steak crostini board.
What To Do With Leftover Steak
You can use leftover steak for so many easy weeknight dinners. Here's a few ideas:
- Steak Burritos
- Fettuccine Alfredo with Steak
- Steak & Eggs
- Quesadillas
- Quick Beef & Broccoli
- Mexican Bowl
- Steak Sammy
There you have it. Making perfectly grilled ribeye steak is as easy as that! We hope you enjoy our super simple, super tasty recipe. Try it this weekend and let us know how you like it. We'd love to hear from you!
xo ~ Seanna
More Grilling And Barbecue Recipes
- BBQ Pulled Pork - Tender & juicy slow roasted BBQ pork with a tangy barbecue sauce.
- Best Grilled Chicken Marinade Recipe - Easy marinade recipe that will add zesty citrus flavor to your meal. Use this marinade recipe to make tender and juicy chicken every time. It's so delicious!
- Barbecue Baby Back Ribs - Easy baby back ribs recipe for your next backyard bbq or family gathering. So tender and delicious. Make these fall off the bone ribs and you'll have everyone coming back for more!
More Steak Recipes
If you love steak, be sure to try our pan-seared filet mignon recipe. It's absolutely delicious. It's simple to make steakhouse filet mignon at home. We'll show you how to make pan-seared steaks with this easy recipe.
Hungry for More? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest recipes.
📖 Recipe
Perfectly Grilled Ribeye Steak Recipe
Equipment
- meat thermometer
- aluminum foil
Ingredients
- 40 ounces ribeye steak 2 1½-in ribeye steaks, room temperature
- 1 tablespoon salt course grained kosher
- 2 tablespoons butter
- ¼ teaspoon black pepper ground
Instructions
Prepare The Steaks
- Season Steaks. Salt the meat at least two hours ahead of grilling time.Dry off each steak with paper towel and sprinkle a little salt over the surface of the steak.Let them rest, uncovered, in the refrigerator until its time to take them out and bring them up to room temperature.
- Bring The Meat Up to Room Temperature. This can take an hour or two. But to be safe, I use an instant read thermometer to check the temperature.
Preheat The Grill To 550°F.
Grill Steaks.
- Put Steaks On Grill. Place steaks on the grill grates in the center of the hot grill. Grill steaks for 5 minutes on the first side.Flip Them. Flip the steaks over using grilling tongs and grill them for another 4 ½ minutes for a perfect medium-rare ribeye steak. The final temperature for steak: Medium-Rare 130°F. USDA recommends Medium 145°F.
- Check The Temp. The exact grill time varies when cooking steaks. So use a meat thermometer to make sure the internal temperature reaches your desired degree of doneness. Use a fast and accurate instant-read thermometer like a Thermapen® ONE, to check that the internal temperature of the meat has reached the desired temperature.Pro Tip: When using a meat thermometer, insert the probe into the sides of the steak all the way to the center of the meat, in order to get an accurate temperature reading.
Rest The Steaks.
- Remove From Grill And Let Rest. Remove the steaks from the grill and place them on a plate or cutting board to rest for 5-10 minutes.
- Finishing Touches. Place a pat of butter on top of each grilled ribeye steak, season with ground black pepper, and cover with aluminum foil to keep them warm.
- Serve and Enjoy. Serve your perfectly grilled ribeye steak with your favorite side dishes.
Video
Notes
Ingredients
- 2 ribeye steaks - 1-inch steak, room temperature. We used boneless ribeye steaks that weighed 22 ounces each. That's a lot of steak for 2 people. We like to portion the grilled steaks into 5 ounce servings and use the leftover steak in other recipes.
Substitution: This recipe will also work with a different cut of beef like bone-in ribeye steak, or New York strip. Use your favorite cut, but make sure they are thicker steaks. - 1 tablespoon kosher salt - course grained kosher
- 2 tablespoons butter - salted butter
- ¼ teaspoon black pepper - ground, or fresh cracked pepper
- olive oil - optional, but not recommended. Olive oil is sometimes used on meat to keep it from sticking to the grill grates. However, ribeye steaks have a lot of fatty marbling that can cause flair-ups when grilling. Olive oil on the steak may catch fire and char the outside of the meat unpleasantly.
Helpful Tips For Perfect Grilled Ribeye Steak
- Room Temperature - Bring the steaks up to room temperature before cooking. This allows the meat to cook more evenly. A cold steak will char on the outside before it has a chance to cook the inside.
- Trim Fat - Trim excess fat off of the steak to prevent flair-ups caused by the dripping fat.
- Lid Open or Closed When Grilling- Ribeyes contain fat that can drip and cause flair-ups while grilling. We recommend grilling with the lid partially open so that you can keep an eye on the meat. Use a brick or a rock to keep the lid cocked open about 3 inches. If a flair up occurs, simply grab the steak with a pair of grilling tongs and move it to indirect heat, away from the flame. Move it back to direct heat once the flame subsides and partially close the lid again.
- Check For Meat Doneness - Use a meat thermometer to check for doneness. Note: No thermometer? No worries. Follow the cook time for this recipe and test for doneness by touching the middle of the outside of the steak with your finger. Think Goldilocks. If it feels soft and has a lot of give, its probably too rare. A perfect medium rare steak should have some give, but not too much, nor too little. Too firm, too done. Think Goldilocks and aim for somewhere in the middle.
- Rest The Steak - Let the steaks rest for 10 minutes after they are taken off the grill. Cover them with aluminum foil to keep them warm.
The juices will run out of the meat if they are cut into too soon. Allowing them time to rest will give the cooked meat time to relax and for the juices to redistribute throughout, causing the meat to be tender & juicy.
Grilled Ribeye Seasoning
- Dry Rub - We use this dry rub recipe which is great for steaks.
- Compound Butter
- Grilled Ribeye Steak Marinade - We love to use this marinade recipe for both grilled chicken and for steaks.
What To Serve With Grilled Ribeye
Here are some tasty side dishes for steak to complete your meal.- Mashed Potatoes
- Crispy Oven Roasted Potatoes
- Greek Salad
- Roasted Broccoli
- Brussels Sprouts
- Fettuccine Alfredo - This creamy & delicious pasta is delicious with steak.
- Focaccia - Freshly baked Italian Focaccia.
Nutrition
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JAX
This is petty
much Exactly how I Cook
my Ribeyes'... to never Oil them before Grilling is A Best Tip The only thing I don't do is the Salting before hand I don't think it's as Great of a benefit as Cutting down on your Sodium My Guest can salt it as they like after the butter and it is plated and no Black Pepper .. Pepper changes the taste ...salt enhances flavor. Great Top Notch Recipe I was Glad to see it. Thank You
Seanna Borrows
Thanks Jax! I'm with you on the pepper. We usually skip it too.
Annie Taylor
Seanna, we loved all your tips and our rib eyes turned out amazing! I am so excited to try your marinade recipe this Summer too. Awesome recipe, oh and that doneness guide was so helpful, I used it on my phone out by the grill. Thank you!
Seanna Borrows
Thanks so much Annie! I appreciate you!
Russ B
Love the ribeye!! Thanks for the temperature guide!
Seanna Borrows
Thanks so much Russ!