This Grilled Ribeye Recipe is one of my family's favorite dinners of the summer. It's so easy to make with 3 ingredients and about 15 minutes. I explain how to grill the ribeye steak at two different temperatures so it's tender with a nice char every time. Cook it on charcoal or a gas grill, depending on your preference.
This Grilled Ribeye recipe is a steak that is sure to impress and perfect for entertaining with minimal stress. Just one or two steaks is all you need to feed a crowd. I show you the foolproof two-step grilling method that makes for the most tender meat on the inside and a beautifully charred crust on the outside.
When it comes to ingredients, nothing fancy is needed. Just salt and pepper, and you're good to go! This is easily my family's favorite cut of steak during the summer grilling season. Serve it alongside Loaded Baked Potato Salad or Chicken Macaroni Pasta Salad, and it's a menu any crowd will love.
What is a Ribeye steak?
You always want to 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. Cooks a little quicker than a bone-in ribeye.
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Ingredients
- Ribeye Steak - Bone-in or boneless, both work for this recipe. Make sure it's 1 ¼ to 1 ½-inches thick.
- Coarse Salt - A steak always needs to be seasoned extremely well with salt to give it a delicious flavor and also a nice crust.
- Coarse Black Pepper - I like to use coarsely ground here, it gives it more of a bite and seasoning.
Tim's Tip: Keep the ingredients simple for the best flavor! The ribeye has tons of natural flavor, so salt and pepper are all you need.
How to make this grilled ribeye recipe
This is the two-stage grill method, which cooks the inside of the steak perfectly while giving the outside a restaurant-quality char.
Prepare your Steak
Pro Tip: Let your steak sit out at room temperature for 15 to 20 minutes prior to cooking for a more even grill on the 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.
Expert tips
- Pat the steak very dry before placing it on the grill. This helps it get an even and deep char on the outside.
- Never flip the steak until it releases easily from the grill. A key indicator is that it's ready to cook on the second side.
- You'll know when the steak is done grilling by using a meat thermometer. 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 results; look for 125ºF for medium-rare.
- Let the steak rest for a few minutes after cooking before slicing and serving. This helps the juices to evenly distribute so that every bite is moist and juicy.
- Slice the steak against the grain. One of the most important tips in cooking steak! It will give a tender bite that melts-in-your-mouth.
Equipment
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.
What to serve with grilled ribeye
Here are some side dishes as well as creative party solutions for serving up this ribeye to your family and friends:
- Rosemary Garlic Compound Butter
- Roasted Potatoes or Garlic Mashed Potatoes
- Grilled Asparagus or roasted vegetables
- Caesar Salad
- Ribeye Steak Board - slice the steak and serve it on a big board for an impressive presentation with:
- Rosemary Garlic butter
- Crispy red potatoes
- Air-fried sweet potatoes
- Grilled veggies
- Chimichurri
- Pickles
- Onion jam
- 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.
Variations
You can have all sorts of fun with changing up the seasonings on this grilled ribeye steak. Here are several that I've made in the past:
- 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-style Ribeye - using salt, pepper, garlic, and a glaze of soy sauce and honey!
storage
When it comes to storing leftovers, 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.
I recommend storing the grilled ribeye steak whole instead of slicing. Sliced steak dries out faster.
Freezing the leftovers also works well. Wrap the leftover steak tightly in plastic wrap, then again in aluminum foil, and then place it in a freezer-safe bag. Freeze for 2-3 months for the best quality. When you are ready to reheat, thaw the steak in the fridge overnight.
Reheating the leftover ribeye in a skillet is the best overall method. 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.
FAQs
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 sear per side over high heat to finish.
For best results, yes! It's the easiest way to guarantee the perfect doneness; aim for 125ºF for medium-rare.
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 the best sear and perfect grill marks.
More easy grilling recipes
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Made this recipe? Let me know!
Recipe
Grilled Ribeye Recipe
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
Expert tips
- Pat the steak very dry before placing it on the grill. This helps it get an even and deep char on the outside.
- Never flip the steak until it releases easily from the grill. A key indicator is that it's ready to cook on the second side.
- You'll know when the steak is done grilling by using a meat thermometer. 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 results; look for 125ºF for medium-rare.
- Let the steak rest for a few minutes after cooking before slicing and serving. This helps the juices to evenly distribute so that every bite is moist and juicy.
- Slice the steak against the grain. One of the most important tips in cooking steak! It will give a tender bite that melts-in-your-mouth.
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