If you're looking for the best way to cook a perfect ribeye steak, grilling is hard to beat. A ribeye has the ideal fat content and marbling to create a great steak with so much flavor. Especially when cooked over high heat for a good sear. Whether you use a gas grill for convenience or prefer the smoky flavor of charcoal grills, this grilled ribeye method delivers juicy perfection every time.
This ribeye steak is simple, family-friendly, and relies on just a couple of items: Coarse salt, coarse black pepper, and a meat thermometer to dial in the perfect internal temperature.
Picking the Perfect Ribeye
For the best results, start with a high-quality ribeye. Here is what to look for at the grocery store:
- Evenly cut steak - Choose a ribeye that's uniform in thickness from end to end so that it cooks evenly.
- Thickness matters - A thick-cut steak (about 1¼ to 1½ inches) is ideal for grilling. It allows time to build a crust without overcooking the center.
- Marbling throughout - Look for thin white streaks of fat running throughout the meat. This adds much flavor, tenderness, and that classic ribeye richness.
- Bright Red Color - Fresh ribeye should be a vibrant red with creamy white fat (avoid steaks that look dull or gray).
- Good fat cap - A ribeye with a solid fat edge boosts flavor and helps keep the steak juicy while grilling.
- Bone-in or boneless -
- Bone-in ribeye steak - adds bold flavor and looks impressive.
- Boneless ribeye - easier to handle and slice, and still delivers a great steak.
ProTip: If you buy from Good Life Proteins, you are starting with great ingredients. Ribeye is one of those cuts where quality makes a big difference.
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Ingredients
Ingredients you'll need for a Ribeye Steak
- Ribeye Steak - The star of the grill.
- Coarse Salt - Flavor Maker
- Coarse Black Pepper - Add the bite.
Pro Tip: Keep it simple and let the steak shine! The ribeye has tons of natural flavor, so salt and pepper are all you need.
See recipe card for quantities.
Step-by-Step Instructions
How to Grill the Perfect Ribeye Steak
This is the two-stage grill method, and it delivers a juicy interior with a restaurant-style outer char.
This ribeye was about 1 ¼ inches thick. Cooking times will vary slightly depending on the thickness of your steak, so always use a meat thermometer to cook to the internal temperature for the best result.
Prepare your Steak
- Preheat your grill on medium heat with the lid closed until it reaches about 350-400°F.
- Prep the steak by patting the ribeye dry with paper towels. Season to taste with salt and pepper on all sides.
- Grill over medium heat by placing the steak on the grill and closing the lid. Grill about 6 minutes on the first side. When the steak releases easily and doesn't stick, it's ready to flip. Flip and continue cooking until the internal temperature reaches 110°F.
- Remove the steak and set it aside briefly (this is prepping it for the sear stage).
- Turn the grill up to high heat and let it reach 450°F.
- Return the ribeye to the grill and sear 90 seconds per side. Flip once more if needed for grill marks and crust.
- Remove the steak when the internal temperature reaches 125° for medium-rare.
- Let the steak rest for 5-8 minutes to keep the juices locked in. Serve immediately after resting.
Pro Tip: Resting is non-negotiable because it is what keeps the steak juicy, and for a steakhouse-level flavor, try this Rosemary Garlic Butter right after it rests.
Made this recipe? Let me know!
Equipment and Supplies
This recipe is easy to make with just the right tools!
- Grill - Your flavor machine! This is the one I used, but the process can be done on any grill!
- Long-Handled tongs - for flipping like a pro and keeping hands out of the fire zone!
- Meat thermometer - the secret weapon for naiing the perfect internal temperature.
- Cutting board - Perfect spot for resting and slicing.
- Sharp Knife - For those juicy, clean slices.
Steak Temperature Guide
The key to a perfect ribeye steak is pulling it at the right internal temperature.
| Doneness | Remove @ Internal Temp | After Rest |
| Rare | 115°F | 120°F |
| Medium-Rare | 125°F | 130 °F |
| Medium | 135°F | 140°F |
| Medium -Well | 145°F | 150°F |
| Well Done | 155°F+ | 160°F+ |
For this ribeye recipe, we remove it at 110°F first, then sear and finish at 125°F for medium-rare.
Serving Ideas
Different Ways to Serve Ribeye Steak
- Classic Serving
- Roasted Potatoes or Garlic Mashed Potatoes
- Grilled Asparagus or roasted vegetables
- Caesar Salad
- Fun and Creative Serving Ideas
- Ribeye Steak Board - slice the steak and serve it on a big board with Rosemary Garlic butter, crispy red potatoes, air-fried sweet potatoes, grilled veggies, chimichurri, and pickles and onion jam. This is perfect for sharing and looks super impressive.
- Ribeye Tacos - This sliced ribeye is piled into tortillas with charred onions, peppers, avocado, salsa, and queso fresco.
- Steak Salad - Grill meets freshness with this juicy Ribeye Steak salad.
Pro Tip: Want steakhouse-level flavor? Top your ribeye with this Rosemary Garlic Compound Butter right after it rests.
Possible seasoning swap
- Garlic + Fresh Herbs - Salt, pepper, garlic powder, dried thyme/rosemary will create a steakhouse-style classic.
- Use your favorite BBQ rubs (brown sugar-based works great) to create a sweet, smoky, caramelized crust.
- Salt, Pepper, Smoked paprika, and chili powder will make a spicy, bold, Southern-style ribeye. Would work great for ribeye tacos.
- Korean Ribeye- using salt, pepper, garlic, and a glaze of soy sauce and honey!
Storing Leftovers
Refrigerator
- Let the steak cool for 15-20 minutes and store it in an airtight container or wrap it tightly in aluminum foil.
- Keep leftovers in the fridge for 3-4 days.
Pro Tip: Store the steak whole instead of slicing. Sliced steak dries out faster.
Freezer
- Wrap leftover steak tightly in plastic wrap, then again in aluminum foil, then place in a freezer-safe bag.
- Freeze for 2-3 months for the best quality.
How to reheat
- Skillit Reheat is best overall. Heat a skillet over medium-low heat and add a little butter or olive oil. Warm steak 1-2 minutes per side until heated through.
- For a thicker steak, an oven reheat is best. Place the steak on a baking sheet and warm for 10-15 minutes.
More From the Grill
Video of Recipe
Recipe
Grilled Ribeye Steak
Equipment
- Grill
Ingredients
- 12-14 oz Ribeye
- Salt to taste
- Pepper to taste
Instructions
- Preheat your grill on medium heat with the lid closed until it reaches about 350-400° F
- Prep the steak by patting the ribeye dry with paper towels. Season to taste with salt and pepper on all sides.
- Grill over medium heat by placing the steak on the grill and closing the lid. Grill about 6 minutes on the first side. When the steak releases easily and doesn't stick, it's ready to flip. Flip and continue cooking until the internal temperature reaches 110°F
- Remove the steak and set it aside briefly (this is prepping it for the sear stage)
- Turn the grill up to high heat and let it reach 450°F
- Return the ribeye to the grill and sear 90 seconds per side. Flip once more if needed for grill marks and crust.
- Remove the steak when the internal temperature reaches 125° for medium-rare.
- Let the steak rest for 5-8 minutes to keep the juices locked in. Serve immediately after resting.
Video
Notes
Nutrition
Frequently Asked Questions
This will depend on the thickness of the steak, your grill temperature, and how you want your steak cooked. For a thick- cut steak, plan for about 6 minutes per side over a 350-400°F medium heat until the steak reaches 110°F. Then a 90 second per side sear over hight heat to finish.
✅I always cook based on internal temperature, not time.
For best results yes! A meat thermometer is the easiest way to guarantee the perfect doneness. Ribeye cooks fast, and the difference between medium-rare and medium can happen quickly on high temperature cooking.
If the steak sticks, it likely just needs more time. Once the outside of the steak forms a crust it will naturally release. On medium heat that is usually about 6 minutes. Avoid moving it too early for best sear and perfect grill marks.
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