Grilling a thick, bone-in ribeye is one of the best ways to achieve steakhouse results at home. When you understand heat control, timing, and the internal temperature of ribeye steak, the results are consistently tender and deeply flavorful.
This guide shows you exactly how to grill bone-in ribeye steaks using high heat, proper resting, and a complete ribeye steak temperature chart so you never overcook an expensive cut again.
Whether you are cooking over gas or charcoal, this grilled ribeye steak recipe delivers a bold crust and juicy center every time.
Why You’ll Love This Recipe
- Clear ribeye steak temperature chart included
- Step-by-step method for thick bone-in cuts
- Works on gas or charcoal grills
- Covers how long to grill ribeye steak
- Helps prevent overcooking
- Minimal ingredients, maximum flavor
- Steakhouse-quality results at home
What Is How to Grill Bone-In Ribeye Steaks?
How to grill bone-in ribeye steaks is a high-heat cooking method that creates a flavorful crust while keeping the interior tender and juicy.
Bone-in ribeyes contain generous marbling and a rich fat cap. The bone slightly slows the cooking process, helping preserve moisture and improve flavor.
The best way to grill ribeye steak is to focus on grill temperature and internal doneness rather than relying on time alone.
Ingredients (& What They Do)
- Bone-in ribeye steaks (1½ to 2 inches thick) – Thick steaks allow for proper searing without overcooking.
- Kosher salt – Enhances flavor and helps form a crust.
- Freshly ground black pepper – Adds balanced heat.
- Olive oil – Promotes even browning and prevents sticking.
- Unsalted butter (optional) – Adds richness during resting.
- Fresh garlic or herbs (optional) – Infuses subtle aroma.
How to Make How to Grill Bone-In Ribeye Steaks
- Preheat the grill to 450 to 500°F. Clean and oil the grates. High heat is essential for a proper sear.
- Bring steaks to room temperature for 30 to 45 minutes. Pat dry with paper towels to remove surface moisture.
- Brush lightly with olive oil. Season generously with kosher salt and black pepper.
- Place steaks over direct high heat. Close the lid. Grill 4 to 5 minutes per side for medium-rare.
- Check ribeye steak internal temperature using an instant-read thermometer:
120 to 125°F rare
130 to 135°F medium-rare
140 to 145°F medium
150 to 155°F medium-well
160°F and above well done - Move steaks to indirect heat if additional cooking time is needed.
- Remove steaks from the grill 5 degrees before the desired temperature. Rest 10 minutes before slicing.
Ribeye Steak Temperature Chart
Rare: 120 to 125°F
Medium Rare: 130 to 135°F
Medium: 140 to 145°F
Medium Well: 150 to 155°F
Well Done: 160°F and above
Remove steaks slightly early to allow for carryover cooking during resting.
How Long to Grill Ribeye Steak
For a 1½ to 2 inch bone-in ribeye:
Medium-rare: 8 to 10 minutes total
Medium: 10 to 12 minutes total
Actual timing depends on the grill’s heat and the steak’s thickness. Internal temperature is always more reliable than time alone.
Gas vs Charcoal Grill Differences
Gas Grill
Provides more temperature control and easier adjustments.
Charcoal Grill
Produces a deeper smoky flavor but requires airflow management.
Both methods produce excellent grilled ribeye steaks when heat is controlled properly.
Reverse Sear for Thick Ribeye
For steaks over 2 inches thick:
- Cook over indirect heat until internal temperature reaches 110 to 115°F.
- Sear over direct high heat 1 to 2 minutes per side.
This method creates even doneness and prevents overcooking.
Recipe Tips
- Use an instant-read thermometer for accuracy.
- Flip once to promote better crust development.
- Rest steaks uncovered to preserve texture.
- Dry the surface before grilling to improve browning.
Substitutions and Variations
- Use boneless ribeye and reduce cook time slightly.
- Add compound butter during resting.
- Try a garlic-and-herb dry rub.
- Finish with flaky sea salt before serving.
What Can Go Wrong (and how to fix it)
- Overcooked steak – Remove from grill 5°F before target temperature.
- Burned outside, undercooked center – Grill heat too high. Finish over indirect heat.
- Lack of crust – Grill not hot enough or surface moisture not dried.
- Dry texture – Steak overcooked or not rested properly.
What to Serve With How to Grill Bone-In Ribeye Steaks
- Garlic mashed potatoes
- Grilled asparagus
- Roasted Brussels sprouts
- Creamed spinach
- Classic wedge salad
- Grilled corn
Storage and Reheating
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a small amount of butter or broth. Avoid microwaving to prevent tough texture.
Time-Saving Tips
- Season steaks up to 24 hours in advance.
- Preheat the grill while the steaks rest at room temperature.
- Use a two-zone cooking setup to control flare-ups.
How to Repurpose Leftovers
- Slice thin for steak sandwiches
- Add to salads
- Dice for steak and eggs
- Use in fajitas or wraps
People Also Ask (FAQs)
What is the best internal temperature for grilled ribeye steaks?
Medium-rare at 130 to 135°F offers the best balance of tenderness and flavor.
How long do you grill a thick bone-in ribeye?
Approximately 8 to 12 minutes total for a 1½ to 2 inch steak, depending on grill heat and desired doneness.
What is the best way to grill ribeye steak?
Use high direct heat for searing, monitor internal temperature carefully, and allow proper resting time before slicing.
Should you grill ribeye with the lid closed?
Yes. Keeping the lid closed maintains consistent heat and promotes even cooking.
Do bone-in ribeyes take longer to cook?
Slightly. The bone slows cooking near that area, which helps retain moisture.
Final Thoughts
Knowing how to grill bone-in ribeye steaks comes down to heat control and accurate temperature monitoring. When you follow a clear ribeye steak temperature chart and allow proper resting time, you achieve consistent, steakhouse-quality results at home.
How to Grill Bone-In Ribeye Steak
Ingredients
- 48 ounces ribeye steak bone-in steaks, about 12 ounces each
- olive oil
- Salt and pepper to taste
Prarie Dust Steak Seasoning:
- 1 Tablespoon salt
- 1 1/4 teaspoons paprika
- 1 1/4 teaspoons black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric [See Note 1]
- 1/4 teaspoon ground coriander [See Note 2]
Instructions
- Preheat a grill to medium-high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat.
- Grill the steak: Pat the meat dry with paper towels. Lightly brush with olive oil and season with salt and pepper and/or Prairie Dust. Place the steaks on indirect heat (the unlit side of the grill); cover and cook, turning halfway through until a digital kitchen thermometer [paid link] inserted into the center registers 110 degrees F, about 15-minutes. Transfer to direct heat and cook, turning, until the steaks are charred and the thermometer registers 125 degrees F to 130 degrees F for medium-rare doneness, 4 to 6 more minutes. Transfer to a cutting board [paid link] and let rest 10 minutes.
- Carve the meat from the bones and slice against the grain. Serve with any collected juices. [See Note 3]
Notes
- Grill temperature: 450 to 500°F
- Ideal thickness: 1½ to 2 inches
- 8 to 10 minutes total for medium-rare
- Remove 5°F early for carryover cooking
- Rest 10 minutes before slicing
Nutrition
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I think I noticed a typo
For a medium well you say pull off at 130 and for perfect medium pull off at 135. I think you meant the opposite
Medium 130 and med well 135
Thanks, Hank! Good eye. :)
You sure share some wonderful recipes, thank you so much..
This is truly useful, thanks.
Perfect for summer grilling.
Thanks, Keri – so glad you enjoyed it.
Used your tips to grill a bone in T-bone steak and grilled my best steak ever! Thanks for making me own the grill.
Looks amazing! Thanks for the tips.