How to Make Grilled Ribeye Steaks

It’s time to turn your backyard into a steak lover’s paradise with our grilled ribeye steak recipe! This step-by-step guide will elevate your summer BBQ.

a pinnable image for cooking perfectly grilled ribeye steaks.

Get ready for a flavor adventure with our grilled ribeye steak recipe! Sink your teeth into a succulent, juicy cut that’s expertly seared to perfection.

With our step-by-step guide, you’ll become a master of grilling ribeye steaks in no time. Impress your friends and family at your next BBQ gathering with this irresistible dish that will elevate your culinary skills.

Fire up the grill, embrace the sizzle, and prepare to embark on a grilling journey like no other. Let the aroma of tender, melt-in-your-mouth ribeye steak fill the air, tantalizing everyone’s senses. It’s time to turn your backyard into a steak lover’s paradise with our unforgettable grilled ribeye steak recipe!

Ingredients


Get ready for the exquisite flavors of our grilled ribeye steak recipe. Featuring premium ingredients like high-quality ribeye steak, salt, pepper, and optional seasonings, it’s a simple yet sensational dish that will leave your taste buds craving more.

  • Ribeye steak 
  • Olive oil
  • Salt and pepper – to taste
  • Steak rub – optional

How to prepare grilled ribeye steaks


Master the art of grilling ribeye steak with our easy-to-follow instructions. From seasoning to searing, achieve a perfect medium-rare by grilling each side for a few minutes. Let it rest before slicing against the grain for a juicy, tender, and flavor-packed experience.

  1. 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.
  2. 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 for 10 minutes.
  3. Carve the meat from the bones and slice it against the grain. Serve with any collected juices.
Rib eye steak 2 650

Recipe Tips & Kitchen Tricks

  1. Choose a high-quality ribeye steak: Opt for a well-marbled ribeye steak with visible fat throughout, as it will enhance the flavor and tenderness of the meat.
  2. Bring the steak to room temperature: Take the steak out of the refrigerator at least 30 minutes before grilling. Allowing it to come to room temperature ensures even cooking throughout.
  3. Season generously: Liberally season the ribeye steak with salt, pepper, and any other desired seasonings, such as garlic powder or smoked paprika. This helps to enhance the flavors and creates a delicious crust on the steak.
  4. Preheat the grill: Ensure your grill is preheated to high heat before placing the steak on it. A hot grill helps to sear the meat quickly, locking in the juices and creating a caramelized crust.
  5. Oil the grill grates: Prevent the steak from sticking by lightly oiling the grill grates before placing the meat on them. Use tongs and a folded paper towel dipped in vegetable oil to lightly coat the grates.
  6. Create a two-zone fire: If using a charcoal grill, arrange the coals on one side, creating a hot direct heat zone and a cooler indirect heat zone. This setup allows for searing on the direct heat side and finishing the steak on the indirect heat side.
  7. Grill with precision: Place the ribeye steak on the hot grill grates and sear it for a couple of minutes on each side to achieve a nice crust. Use tongs to flip the steak gently and avoid piercing it with a fork, as this can cause the juices to escape.
  8. Use a meat thermometer: To achieve the desired level of doneness, use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130-135°F (55-57°C), medium is around 140-145°F (60-63°C).
  9. Let it rest: Once the steak reaches the desired doneness, remove it from the grill and let it rest for 5-10 minutes on a cutting board [paid link]. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  10. Slice against the grain: Before serving, slice the ribeye steak against the grain. This ensures a more tender texture and helps to break up the muscle fibers.

Recipe Variations

  1. Garlic Butter Ribeye Steak: Add a touch of luxury by basting the grilled ribeye steak with a flavorful garlic butter mixture. Simply melt butter with minced garlic, herbs, and a squeeze of lemon juice, then brush it onto the steak during the grilling process.
  2. Smoky Chipotle Ribeye Steak: Give your ribeye steak a spicy kick by creating a smoky chipotle marinade. Blend chipotle peppers in adobo sauce with garlic, lime juice, cumin, and a touch of honey. Marinate the steak for a few hours before grilling for a bold and smoky flavor.
  3. Asian-inspired Soy Ginger Ribeye Steak: Infuse your ribeye steak with Asian flavors by marinating it in a mixture of soy sauce, ginger, garlic, sesame oil, and a dash of honey. The marinade adds a savory and slightly sweet taste that pairs well with the grilled steak.
  4. Herb-Crusted Ribeye Steak: Elevate the flavor profile by creating an herb crust. Mix together fresh herbs like rosemary, thyme, and parsley with breadcrumbs, garlic, and olive oil. Press the mixture onto the steak before grilling for a fragrant and flavorful crust.
  5. Teriyaki Glazed Ribeye Steak: Combine the richness of ribeye steak with the sweet and savory flavors of teriyaki glaze. Marinate the steak in a homemade or store-bought teriyaki sauce, then grill it to perfection. Baste the steak with additional glaze while grilling for an extra burst of flavor.

Serving Suggestions

  1. Grilled Vegetables: Enhance your grilled ribeye steak with a medley of grilled vegetables such as bell peppers, zucchini, eggplant, and onions. Drizzle them with olive oil, sprinkle with salt and pepper, and grill until tender and slightly charred.
  2. Baked Potatoes: Pair your grilled steak with classic baked potatoes. Serve them with a dollop of sour cream, chives, and grated cheese for a satisfying and comforting side dish.
  3. Garlic Butter Mushrooms: Sauté sliced mushrooms in garlic butter until golden and tender. The earthy and buttery flavors complement the steak beautifully.
  4. Creamed Spinach: Whip up a creamy and flavorful side by sautéing fresh spinach with garlic, onions, and a touch of cream. Season with salt, pepper, and a pinch of nutmeg for a luscious accompaniment to your steak.
  5. Grilled Asparagus: Toss asparagus spears in olive oil, sprinkle with salt and pepper, and grill them until they develop a delicious char. The vibrant and crisp asparagus provides a fresh and nutritious complement to your steak.
  6. Loaded Hasselback Potatoes: Create a gourmet twist on baked potatoes by making Hasselback potatoes. Slice potatoes thinly, leaving them connected at the bottom, and stuff the slices with butter, cheese, and herbs. Bake until golden and crispy for a delightful side dish.
  7. Caprese Salad: Serve a refreshing Caprese salad with sliced tomatoes, fresh mozzarella cheese, and basil leaves. Drizzle with balsamic glaze and extra virgin olive oil for a light and vibrant side that balances the richness of the steak.
  8. Grilled Corn on the Cob: Grill fresh corn on the cob until it’s slightly charred and tender. Brush it with melted butter and sprinkle with salt and herbs for a sweet and savory side dish that complements the steak.

Frequently Asked Questions (FAQs)

Q: How long should I grill a ribeye steak? The grilling time for a ribeye steak depends on its thickness and desired level of doneness. As a general guideline, grill a 1-inch thick ribeye steak for about 4-5 minutes per side for medium-rare, 5-6 minutes for medium, and 6-7 minutes for medium-well. Adjust the cooking time accordingly based on your preferences and the thickness of the steak.

Q: How do I know when the steak is done? The best way to determine the doneness of a steak is by using a meat thermometer. For ribeye steak, aim for an internal temperature of 130-135°F (55-57°C) for medium-rare, 140-145°F (60-63°C) for medium. Insert the thermometer into the thickest part of the steak without touching the bone for an accurate reading.

Q: Should I marinate the ribeye steak before grilling? Ribeye steak is flavorful on its own, but marinating can add an extra dimension of taste. While it’s not necessary, you can marinate the steak in your choice of marinade for 30 minutes overnight in the refrigerator. This can enhance the flavors and tenderness of the steak. However, if you prefer the natural taste of the ribeye, it can be enjoyed without marination as well.

Q: Should I let the steak rest before serving? Yes, it’s crucial to let the grilled ribeye steak rest for about 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Q: Can I grill a ribeye steak indoors? Yes, you can grill a ribeye steak indoors using a grill pan or a stovetop grill. Preheat the grill pan over medium-high heat, brush it with a little oil, and cook the steak following the same grilling instructions. Make sure to properly ventilate the kitchen while grilling to avoid excessive smoke.

Q: How should I store leftover grilled ribeye steak? If you have leftover grilled ribeye steak, let it cool down to room temperature and then refrigerate it within 2 hours. Wrap the steak tightly in plastic wrap or place it in an airtight container before storing it in the refrigerator. Leftover steak can be enjoyed cold or gently reheated in a skillet or oven until warmed through.

Q: Can I freeze grilled ribeye steak? Yes, you can freeze grilled ribeye steak. Allow the steak to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. To thaw, transfer the steak to the refrigerator overnight before reheating or enjoying it cold.

Wine & Cocktail Pairings

Wine Pairings:

  1. Cabernet Sauvignon: This classic red wine pairs exceptionally well with ribeye steak. Its bold tannins and rich flavors complement the meat’s richness and bring out the savory notes.
  2. Malbec: With its ripe fruit flavors, soft tannins, and smoky undertones, Malbec is another excellent choice. It adds a touch of fruitiness that pairs well with the charred flavors of the grilled steak.
  3. Syrah/Shiraz: Syrah or Shiraz wines offer a combination of dark fruit, spice, and peppery notes that match beautifully with the robust flavors of a ribeye steak.
  4. Merlot: For a slightly lighter option, Merlot offers soft tannins, plum, and black cherry flavors that work well with the tenderness and juiciness of the ribeye.

Cocktail Pairings:

  1. Classic Old Fashioned: The bitters and sweetness of an Old Fashioned cocktail harmonize with the richness of the ribeye steak. The whiskey’s complex flavors complement the meat perfectly.
  2. Manhattan: A Manhattan cocktail, made with rye whiskey, sweet vermouth, and bitters, provides a smooth and slightly sweet balance to the savory flavors of the steak.
  3. Negroni: The bitter and herbal notes of a Negroni, created with gin, Campari, and sweet vermouth, can cut through the richness of the steak and refresh the palate between bites.
  4. Red Wine Sangria: A fruity and refreshing red wine sangria, infused with citrus fruits and a touch of sweetness, adds a lively and vibrant element to the meal.
Rib eye steak 2 650

How to Grill Bone-In Ribeye Steak

Ronda Eagle | Kitchen Dreaming
Summer is here and grilling has become my passion. Grilling is something that intimidates a lot of people and can be difficult to get right – especially for beginners.  Cooking a flawless bone-in ribeye steak takes time and patience to perfect. One thing is for sure though, once you learn the secrets to mastering the art of grilling perfect steaks, there will be no holding you back.
5 from 5 votes
Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 714 kcal

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

  1. For the Prairie Dust Steak Seasoning, if you do not have turmeric already on the shelf simply omit it.
  2. Again, for the Prairie Dust Steak Seasoning, if you do not have ground coriander already on the shelf substitute with ground cumin if you have it.
  3. To serve like a steakhouse, brush the top of the steak with a little bit of melted butter before serving.

Nutrition

Serving: 112-ounce steakCalories: 714kcalCarbohydrates: 1gProtein: 69gFat: 48gSaturated Fat: 21gCholesterol: 208mgSodium: 1922mgPotassium: 926mgFiber: 1gSugar: 1gVitamin A: 411IUVitamin D: 1µgVitamin E: 1mgVitamin K: 7µgCalcium: 27mgFolate: 10µgIron: 6mgZinc: 17mg
Tried this recipe?Let us know how it was!

8 thoughts on “How to Make Grilled Ribeye Steaks”

  1. 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

    Reply

Leave a Comment

Recipe Rating