Wondering how to grill ribeye steak so it turns out juicy and perfectly seared? This easy grilled ribeye recipe shows you the exact grill time and temperatures for steakhouse-quality results at home.
A Quick Look At The Recipe
⏱️ Ready In: About 20 minutes (plus optional salting time)
👪 Serves: 2 servings
🥣 Main Ingredients: Ribeye steaks, kosher salt, black pepper, butter
🎉 Best For: Special dinners, summer grilling, steakhouse meals at home
⭐ Why It Works: High heat and simple seasoning let the rich marbling of ribeye create a juicy steak with a flavorful crust.
⚠️ What to Watch For: Pull the steak about 5°F before your target temperature to prevent overcooking.
🌡️ Internal Temp: 125°F for medium-rare (130°F after resting).
Ribeye is one of our favorite steaks to grill at home because it's naturally tender and full of flavor from its rich marbling. After years of grilling steaks for family dinners and special occasions, this simple method is the one we rely on for juicy ribeye with a perfect crust every time. With just salt, high heat, and careful timing, you can make steakhouse-quality ribeye right in your own backyard.
If you're planning a steakhouse-style dinner at home, serve this grilled ribeye with buttery sautéed mushrooms or crispy oven roasted potatoes for classic steakhouse sides. And for an extra burst of flavor, finish your steak with a spoonful of zesty cowboy butter sauce.
Featured In: 100 + July 4th Recipes on DeliciousTable.com .
Jump to:
- A Quick Look At The Recipe
- Why This Recipe Works
- Ingredients You'll Need
- How to Choose the Best Ribeye Steak
- Substitutions & Add-Ins
- Variations
- How to Grill Ribeye Steak (Quick Method)
- How To Grill Ribeye Steak (Step By Step)
- Steak Doneness Temperature Guide
- Expert Tips
- Troubleshooting Guide
- Storage & Make Ahead Tips
- Recipe FAQS
- What To Serve With Grilled Ribeye Steak
- More Grilling Recipes
- 📖 Recipe
- 💬 Community
Why This Recipe Works
- Simple and reliable. With just salt, high heat, and a good ribeye, this method delivers juicy, flavorful steak every time.
- Steakhouse flavor at home. A hot grill creates a beautiful crust while keeping the inside tender and juicy.
- Quick to make. Ribeye cooks in about 10 minutes, making it perfect for an easy but special dinner.
- Perfect for sharing. Whether it's a weekend cookout or a quiet dinner at home, grilled ribeye always feels like a treat.
Food is love. Cooking is community.
Ingredients You'll Need
- Ribeye Steaks - Choose ribeye steaks about 1½-2 inches thick with good marbling for the juiciest, most flavorful results on the grill.
- Kosher Salt - Coarse kosher salt seasons the steak evenly and helps create a flavorful crust during grilling.
- Black Pepper - Freshly cracked black pepper adds a simple finishing seasoning that complements the rich flavor of ribeye.
- Butter (optional) - A small pat of butter melting over the hot steak adds richness and enhances the natural flavor of the beef.
See the recipe card for full information on ingredients and quantities.
How to Choose the Best Ribeye Steak
When grilling ribeye, the quality of the steak matters just as much as the cooking method. Here are a few simple things to look for at the butcher counter.
Look for good marbling. Thin white streaks of fat running through the meat help keep ribeye tender and flavorful as it grills.
Choose thicker steaks. Ribeye steaks about 1½ to 2 inches thick cook more evenly and are less likely to overcook on the grill.
Pick bright red meat. Fresh ribeye should have a deep red color with creamy white fat.
Prime vs Choice. USDA Prime has the most marbling, but Choice ribeye is widely available and still produces excellent grilled steak.
Substitutions & Add-Ins
- Bone-in ribeye instead of boneless. Bone-in ribeye steaks grill beautifully and may take a minute or two longer to cook because of the bone.
- Steak seasoning or dry rub. A good steak seasoning blend or dry rub adds extra herbs and spices while still highlighting the natural flavor of ribeye. Try our homemade dry rub seasoning for a simple, flavorful option.
- Compound butter. Herb butter or garlic butter adds richness and flavor as it melts over the hot steak.
- Cowboy butter sauce. A spoonful of cowboy butter sauce adds a bold, garlicky finish that pairs perfectly with grilled steak.
Variations
Classic grilled ribeye. Season simply with kosher salt and black pepper to highlight the natural flavor of the beef.
Steakhouse garlic butter ribeye. Finish the steaks with melted garlic butter for an extra rich steakhouse-style flavor.
Steakhouse dinner version. Serve grilled ribeye with sautéed mushrooms and crispy oven roasted potatoes for a classic steakhouse meal at home.
Summer grilling version. Pair ribeye with fresh salads and grilled vegetables for an easy backyard cookout dinner.
How to Grill Ribeye Steak (Quick Method)
- Salt the steaks. Season ribeye generously with kosher salt 2-24 hours before grilling.
- Bring to room temperature. Let the steaks sit out about 30-60 minutes before grilling and pat dry.
- Preheat the grill. Heat a gas or charcoal grill to about 450-550°F.
- Grill the steaks. Cook about 4-6 minutes per side, depending on thickness.
- Check temperature and rest. Remove the steaks around 125°F for medium-rare, then rest 5-10 minutes before serving.
Serve with butter or cowboy butter sauce if desired.
How To Grill Ribeye Steak (Step By Step)
Prepare The Steaks.
Step 1. Salt the steaks.
Season the ribeye steaks generously with kosher salt on all sides 2-24 hours before grilling. Place the steaks in the refrigerator uncovered until ready to cook.
Pro Tip: Salting ahead of time acts like a dry brine, helping season the steak all the way through.
Step 2. Bring steaks to room temperature.
About 30-60 minutes before grilling, remove the steaks from the refrigerator and let them sit at room temperature. Pat the steaks dry with a paper towel just before grilling.
Avoid This Mistake: Moisture on the surface prevents a good sear, so always dry the steaks before they go on the grill.
Step 3. Preheat the grill.
Preheat a gas or charcoal grill to about 550°F so the grill is very hot before the steaks go on.
Step 4. Grill the first side.
Place the ribeye steaks on the hot grill grates and cook for about 5 minutes on the first side.
Step 5. Flip and grill the second side.
Flip the steaks using grill tongs and continue grilling for about 4-5 minutes on the second side for medium-rare.
Pro Tip: When juices begin to collect on the surface of the steak, it is usually ready to flip.
Step 6. Check the internal temperature.
Use an instant-read thermometer to check doneness. Remove the steaks from the grill around 125-130°F for medium-rare.
Pro Tip: Insert the thermometer from the side of the steak into the center for the most accurate 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.
Step 7. Rest the steaks.
Transfer the steaks to a plate or cutting board and loosely cover with foil. Let the steaks rest for 5-10 minutes so the juices redistribute throughout the meat.
Step 8. Finish and serve.
Top each steak with a pat of butter and a sprinkle of black pepper. Serve immediately, or finish with a spoonful of cowboy butter sauce if desired.
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Steak Doneness Temperature Guide
Knowing the internal temperature of your steak is the best way to cook ribeye exactly the way you like it. Use an instant-read thermometer to check the temperature and remove the steak from the grill about 5°F before your target doneness, since the steak will continue cooking as it rests.
Steak Doneness Guide
- Rare - 125-130°F
- Medium-Rare - 130-140°F
- Medium - 140-150°F
- Medium-Well - 150-160°F
- Well Done - 160°F+
For the juiciest and most tender ribeye, many steak lovers prefer medium-rare, which allows the marbling in the meat to melt and create rich flavor.
Expert Tips
- Bring steaks to room temperature before grilling. Starting with room-temperature steak helps it cook more evenly. Otherwise, the outside may overcook before the center reaches the proper temperature.
- Trim excess exterior fat. Large fat edges can drip onto the grill and cause flare-ups, which may burn the outside of the steak before the inside is done.
- Watch for flare-ups while grilling. Ribeye contains rich marbling that can cause flames when fat drips onto the heat source. If this happens, move the steak briefly to a cooler part of the grill until the flames subside.
- Use a meat thermometer for accurate doneness. Ribeye cooks quickly, so checking the internal temperature ensures the steak reaches your preferred doneness without overcooking.
- Let the steak rest after grilling. Resting the steak for about 5-10 minutes allows the juices to redistribute so the meat stays tender and juicy when sliced.
Troubleshooting Guide
Steak burned on the outside but undercooked inside? The grill may have been too hot or the steak was too cold when it went on the grill. Let steaks sit at room temperature before grilling and monitor flare-ups.
Steak overcooked? Ribeye continues cooking slightly after it comes off the grill. Remove it about 5°F before your target doneness.
Too many flare-ups on the grill? Move the steak temporarily to indirect heat and trim large fat edges before grilling to reduce dripping.
Steak not juicy? Be sure to rest the steak for several minutes after grilling so the juices redistribute throughout the meat.
Storage & Make Ahead Tips
- Make-Ahead: Ribeye steaks are best grilled fresh, but you can season them with kosher salt up to 24 hours in advance and refrigerate until ready to cook.
- Refrigerate: Store leftover grilled ribeye in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Wrap leftover steak tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2-3 months.
- Reheat: Warm gently in a skillet over low heat or in a 300°F oven until heated through to avoid overcooking the steak.
Recipe FAQS
To grill ribeye steak, season the steak with kosher salt, preheat the grill to about 450-550°F, and cook the steak for about 4-6 minutes per side depending on thickness. Use a meat thermometer to check doneness and let the steak rest for 5-10 minutes before serving.
Ribeye steak usually takes about 8-12 minutes total on a hot grill. Grill the steak about 4-6 minutes per side, depending on the thickness of the steak and your desired level of doneness.
For medium-rare ribeye, grill the steak until the internal temperature reaches 130-140°F. For medium doneness, cook the steak to about 140-150°F. Use a meat thermometer to check the temperature for the most accurate results.
Ribeye can cause flare-ups because of its rich marbling. Many grillers keep the lid slightly open so they can watch for flames and move the steak if needed.
Ribeye has excellent flavor because of its rich marbling, so a marinade usually isn't necessary. Simple seasoning with kosher salt and black pepper is often enough. However, when we want to add extra flavor, we sometimes use our Grilled Marinated Flank Steak, which also works beautifully with beef and other grilled meats.
What To Serve With Grilled Ribeye Steak
Grilled ribeye pairs beautifully with classic steakhouse sides. Here are a few favorite recipes to serve alongside a juicy ribeye steak.
- Sautéed Mushrooms - Buttery mushrooms are a classic steakhouse side that complement the rich flavor of ribeye.
- Crispy Oven Roasted Potatoes - Golden and crispy potatoes make the perfect hearty side for grilled steak.
- Creamy Parmesan Risotto - A rich and comforting side dish that turns grilled ribeye into a special occasion dinner.
- Homemade Focaccia Bread - Warm, freshly baked focaccia is perfect for soaking up all the delicious steak juices.
- Cowboy Butter Sauce - A bold, garlicky sauce that adds an extra burst of flavor to grilled ribeye.
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📖 Recipe
How to Grill Ribeye Steak (Juicy & Perfect Every Time)
Equipment
- meat thermometer
Ingredients
- 40 ounces ribeye steak 2 1½-in ribeye steaks, room temperature
- 1 tablespoon salt course grained kosher
- 2 tablespoons butter
- ¼ teaspoon ground black pepper ground
Instructions
- Salt the Steaks. Season the ribeye steaks generously with kosher salt on all sides at least 2 hours before grilling. Place the steaks in the refrigerator uncovered or loosely covered until ready to cook.40 ounces ribeye steak, 1 tablespoon salt
- Bring steaks to room temperature. About 30-60 minutes before grilling, remove the steaks from the refrigerator and let them sit at room temperature. Pat the steaks dry with paper towels.
- Preheat the Grill. Preheat a gas or charcoal grill to about 550°F so the grill is very hot before the steaks go on.
- Grill Steaks. Place the steaks on the hot grill grates and cook for about 5 minutes on the first side.
- Flip and Continue Grilling. Flip the steaks using grilling tongs and grill the second side for about 4-5 minutes, or until the internal temperature reaches 125-130°F for medium-rare.Note: The steak will continue to cook slightly as it rests. The USDA recommends 145°F for medium doneness.
- Check The Temperature. Use an instant-read thermometer to check doneness. Insert the thermometer into the center of the steak from the side for the most accurate reading.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 the steaks from the grill and place them on a plate or cutting board. Cover loosely with foil and let them rest for 5-10 minutes.
- Finishing Touches. Top each steak with butter and a sprinkle of black pepper. Serve immediately.2 tablespoons butter, ¼ teaspoon ground black pepper
Video
Jessica S says
This is the best and easiest recipe to grill the perfect ribeye!! My fiance said its as good if not better than Outback Steakhouse!!
What a compliment!!! I followed this recipe as detailed. Simply melts in your mouth!!! This is the only way I will cook steaks from now on. Thank you!!! 🤤🤤🤤
Seanna Borrows says
Great to hear from you Jessica! So glad you guys enjoyed your ribeyes! Really appreciate you taking the time to leave such a nice comment and rating!
Lisa says
Perfection! Ribeyes are pricey, so I appreciate your advice at every step. My husband loved this and the compound butter is extra!
Seanna Borrows says
Thanks so much Lisa!
Lisa says
Seanna served these grilled rib eye steaks with a glorious charcuterie board and crostini toasts….and it was one incredible dinner party. What a fabulous recipe. Perfectly grilled steaks. Highly recommend you make these.
Seanna Borrows says
Thank you so much Lisa! I appreciate your kind words. xoxo
JAX says
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 says
Thanks Jax! I'm with you on the pepper. We usually skip it too.
Annie Taylor says
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 says
Thanks so much Annie! I appreciate you!
Russ B says
Love the ribeye!! Thanks for the temperature guide!
Seanna Borrows says
Thanks so much Russ!