How to Grill Bone-In Ribeye Steak

This grilled bone-in ribeye steak recipe shows exactly how to grill bone-in ribeye steaks using high heat and a complete ribeye steak temperature chart to achieve perfect doneness and steakhouse-quality flavor at home.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 714

Author Ronda Eagle | Kitchen Dreaming

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 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 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