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When it comes to steaks, Grilled Ribeye is my favorite, and it’s not even close. As a classically-trained chef, I reach for this cut for its juicy marbling, tender texture, and clean beef flavor. Discover my formula for perfect grilled ribeye every time, and apply the same techniques to any cut of steak you have.
Meggan’s notes
If you feel intimidated by ribeye, or any steak for that matter, you’re in the right place. I’ve mastered steaks of all kinds, and ribeye is my top choice in any situation. I’ll teach you exactly what it takes to find success every single time. You certainly don’t want to waste the expensive piece of meat you just bought!
There isn’t a single secret to the perfect grilled ribeye, but rather a prescription for success. Start by always letting your steak rest at room temperature before you cook it (and this goes for any steak and any cooking method). Make sure your grill is HOT, so use that resting time to preheat your grill.
Salt is crucial, but only add it just before grilling. If you add it while your meat is resting, it will pull water out of the steak (it works just like salting eggplant). You want either a dry surface on your steak, or a light coat of olive oil to prevent the steak from sticking to the grate.
Beyond that, use your hot grill for a serious sear, then finish cooking over indirect heat. Once the steak hits your desired doneness temperature, let it rest! Tent with foil and let all the juices redistribute throughout the steak. It’ll be the best ribeye of your life, right up until you make another!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Rib Eye steaks: Cut from Prime Rib Roast, look for thick, tall steaks marbled with lines and flecks of fat to ensure a moist steak with an even and consistent cook. Bone-in ribeye steaks tend to be juicier, but boneless steaks are delicious and easier to slice and serve.
- Olive oil: I add a light coat of olive oil to keep the steak from sticking to the grate. You might not need it, especially if you preheat your grill properly.
- Salt: Table salt works too. Do not add the salt until just before cooking, or it will pull water out of the beef and make a wet cooking surface (bad for browning).
Step-by-step instructions
- 20 minutes before grilling, remove ribeyes from refrigerator and let stand, covered, at room temperature. Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Create an area of indirect heat by turning off 1 or 2 burners. Clean cooking grate.
- Brush each steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides.
- Add steaks to grill, cover, and sear until golden browned and charred on one side, about 4 to 6 minutes. Flip steaks and continue to cook until crust forms, about 4 to 6 minutes more.
- Transfer steaks to indirect heat, and continue to cook until desired doneness., about 5 to 8 minutes more. For medium-rare, an internal temperature of 130 to 135 degrees, for medium, 140 to 145 degrees, or for medium-well 150 degrees.
- Transfer steaks to a platter and tent loosely with aluminum foil. Let the steaks rest 5 minutes on the cutting board before serving.
Recipe tips and variations
- Yield: Once cooked, this recipe makes four approximately 6-ounce portions of Grilled Ribeye Steak, enough for a generous entree serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. If you are lucky enough to have leftover steak, try a classic Steak and Eggs for breakfast the next day. Or, pile the steak on a sandwich with mayonnaise, arugula, and tomato. YUM!
- Ribeye skewers: These Tuscan-style Beef Kabobs feature juicy chunks of ribeye steak skewered with ripe cherry tomatoes and fresh Tuscan herbs.
- Prime Rib: Learn how to cook the perfect Prime Rib with Mustard Cream Sauce with step-by-step instructions and photos.
- Carne Asada: This isn’t just a recipe, it’s an invitation to celebrate. Learn how to make authentic Carne Asada, a popular grilled steak recipe, just like they do in the heart of Mexico.
Frequently Asked Questions
Ribeye is prized for being a tender cut of beef, at least when properly cooked. It’s ideal for grilling, searing, and broiling.
Ribeye is a single slice cut from the prime rib, a primal rib section of a cut. The fat cap of prime rib encircles this cut of steak which gives it the appearance of an “eye.”
Generally speaking, ribeye is a more expensive cut of steak than sirloin because of its marbling. Sirloin is leaner. Both cuts of steak are tender when properly cooked.
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Grilled Ribeye
Ingredients
- 2 (16-ounce) rib eye steaks (about 1 to 1/2" inches thick, see note 1)
- 2 tablespoons olive oil (see note 2)
- Kosher salt and freshly ground black pepper (see note 3)
Instructions
- 20 minutes before grilling, remove ribeyes from refrigerator and let stand, covered, at room temperature. Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Create an area of indirect heat by turning off 1 or 2 burners. Clean cooking grate.
- Brush each steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides. Add steaks to grill, cover, and sear until golden browned and charred on one side, about 4 to 6 minutes. Flip steaks and continue to cook until crust forms, about 4 to 6 minutes more.
- Transfer steaks to indirect heat, and continue to cook until desired doneness., about 5 to 8 minutes more. For medium-rare, an internal temperature of 130 to 135 degrees, for medium, 140 to 145 degrees, or for medium-well 150 degrees.
- Transfer steaks to a platter and tent loosely with aluminum foil. Let the steaks rest 5 minutes on the cutting board before serving.
Recipe Video
Notes
- Rib Eye Steaks: Cut from Prime Rib Roast, look for thick, tall steaks marbled with lines and flecks of fat to ensure a moist steak with an even and consistent cook. Bone-in rib eye steaks tend to be juicier, but boneless steaks are delicious and easier to slice and serve.
- Olive oil: I add a light coat of olive oil to keep the steak from sticking to the grate. You might not need it, especially if you preheat your grill properly.
- Salt: Table salt works too. Do not add the salt until just before cooking, or it will pull water out of the beef and make a wet cooking surface (bad for browning).
- Yield: Once cooked, this recipe makes four approximately 6-ounce portions of Grilled Rib Eye Steak, enough for a generous entree serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. If you are lucky enough to have leftover steak, try a classic Steak and Eggs for breakfast the next day. Or, pile the steak on a sandwich with mayonnaise, arugula, and tomato. YUM!
- Blue Cheese Compound Butter: In a medium bowl, stir ½ cup softened butter (1 stick) and ¼ cup blue cheese until uniformly combined. Add to a piece of plastic wrap, wax paper, or parchment and roll into a cylinder. Twist the ends to close, then chill until firm. Store wrapped in the refrigerator for up to 1 month.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.