How To Grill The BEST Ribeye Steak
Recipe Snapshot
TOTAL TIME: 45 minutes
METHOD: Grill
OTHER TOOLS: Digital Meat Thermometer
TOTAL INGREDIENTS: 2
Knowing how to operate a grill is a life skill that everyone should know, and there’s no better place to start than with a high-quality steak! Grilling ribeye is one of the simplest options and possibly the most flavorful, too. Get ready to be wowed by a restaurant-worthy meal made at home!
What’s To Love About This Recipe
- My family loves grilling ribeyes, and we grill almost every week at our house because of the simplicity and incredible flavor of a good-quality piece of meat. You’ll find that starting with great ingredients makes all the difference!
- Not only are ribeyes delicious with a variety of sides, but they make great leftovers for the week as well. We pair them with whatever sides we have on hand, such as salad veggies, potatoes, options from a huge garden harvest, or some tasty bread. You can easily find something in the kitchen that will complement a ribeye!
- Ribeye steaks are usually very tender due to generous marbling. They don’t need a lot of added seasoning because they have so much flavor – which makes them super easy to prepare and grill just right!
- There is so much to love about cooking at home together. Using the grill is a great way to spend more time together outdoors and everyone can take part in preparing the different parts of the meal.
- With just a bit of seasoning and a few tips and tricks, you can master ribeye on the grill in no time!
What is a ribeye steak?
Ribeye steak is a cut from the cow’s midsection and includes a combination of lesser-used muscles, meaning the meat won’t be very tough. Ribeyes contain a nice amount of marbling (extra fat), which produces delicious flavor. Because of the fat content, you won’t need to add any extra to cook it.
Ribeyes are generally cooked on a grill or in a cast iron skillet at a high temperature for a short amount of time. Whenever I can, I prefer to buy thick-cut, boneless ribeyes. Boneless steaks are easier to cook evenly and a thick-cut steak helps to preserve the natural juices of the meat.
A thick-cut ribeye will hold up very well on the grill, and you only need to add a bit of seasoning for extra flavor!
Ingredients Needed
- Ribeye steak – Look for the best quality meat that you can, and don’t shy away from the marbled fat in the steak. This adds a rich, buttery flavor! I love to buy thick-cut boneless ribeyes – about 2 inches thick is a great option!
- Steak seasoning – All you need is a simple steak seasoning to seal in flavor. Mix up a homemade seasoning with spices from your cabinet at home, or you can use your favorite brand from the store.
How To Make Ribeye Steak On The Grill
- Remove steak from the fridge and rub seasoning evenly on both sides.
- Let the steak sit and come to room temperature while the grill is preheating.
- Preheat the grill to 325-350 ℉.
- Add steak and grill for 6-8 minutes before flipping to the other side.
- Insert the meat thermometer to monitor the temperature and continue cooking to desired doneness (155-160 ℉ is good for medium).
- Remove the steak from the grill and let it rest for 15 minutes before slicing.
Pro Tips For Making The Juiciest Ribeye Steak
- To make the best ribeye steak, pat it dry first and add a dry rub seasoning to create a nice outer crust.
- Never slice into a freshly grilled steak right away. Let it rest for 10-15 minutes to preserve the juices in the meat.
- Watch the grill closely since they can have flare-ups. If needed, use tongs to move the meat away from the flare.
- Refrain from pressing down on your steak or poking it during cooking. This helps to ensure that it will stay juicy!
- I prefer my steaks medium to medium rare. Reference the chart below for temperature guidelines (taken from Certified Angus Beef® Guide to Cooking Perfection). In general, remove the steak from the heat at 5 degrees less than the target temperature since it will continue to cook a bit off the grill.
Degree of Doneness
| Rare | 125°F |
| Medium Rare | 135°F |
| Medium | 145°F |
| Medium Well | 150°F |
| Well Done | 160°F |
Best Sides To Serve With Grilled Ribeye Steak
With tasty ribeye steaks, I like to stick to a simple formula of protein, starch, and veggies! If you want to add other sides to the grill, try a Baked Potato and serve with all the toppings. Add some ears of Corn on the Cob to your air fryer or make a quick batch of Skillet Green Beans.
A fresh dinner roll, side salad, or a serving of macaroni and cheese are all great options to pair with steak!
Storing and Reheating
Leftover steak can be added to so many dishes – warm or cold!
I like to slice the leftovers before storing them to make it easier to reheat and repurpose. Add some slices over salad, nachos, or quesadilla, or top off a rice bowl.
Store in the fridge for up to 3 days in an airtight bag or container, or freeze for up to 3 months. Reheat in the microwave or on the stove.
How To Grill The BEST Ribeye Steak
Equipment
- Grill
- digital thermometer
Ingredients
- 1 1/2 pounds ribeye steak
- 1 tablespoon steak seasoning
Instructions
- Remove steak from fridge and rub seasoning evenly on both sides
- Let steak sit and come to room temperature while grill is preheating
- Preheat the grill to 325-350 ℉
- Add steak and grill for 6-8 minutes before flipping to other side
- Insert the meat thermometer to monitor the temperature and continue cooking to desired doneness (155-160 ℉ is good for medium)
- Remove steak from grill and let it rest for 15 minutes before slicing
Notes
- Slice leftovers, then store in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stove.
- Don’t press down or poke the steak while grilling to preserve the juiciness.
- Remove the steak from the grill at 5 degrees less than the target temperature since the heat will continue to rise.
Ribeye Steak FAQs
- Should ribeyes be room temperature before grilling? Steaks should be fully thawed and reach room temperature before cooking on the grill.
- Do you close the grill when cooking steak? With a thick-cut or bone-in steak, you can close the grill for a few minutes before turning the meat over. With a thin-cut steak, leave the grill open to prevent overcooking.
- Does a bone-in ribeye steak need to be grilled longer? Depending on how you prefer the steak, it may need to be grilled longer than boneless to ensure it is cooked evenly. The best way to test doneness is with a digital thermometer.
- How often should a ribeye steak be flipped on the grill? For a medium-done ribeye steak, you will only need to flip it once, about 6-8 minutes after placing it on the grill.
- What is the best way to use leftover ribeye steak? When grilling ribeye, you can already plan ahead for the tasty leftover options! I love adding sliced leftover ribeye to steak salads or chopped up to add in tacos or nachos.
