Learn how to grill ribeye steak that is juicy and tender, with perfect sear marks on the outside. With simple tips to cook the best grilled ribeye steak recipe, you’ll become a grilling pro in no time.
Grilling ribeye steak is incredibly simple and a wonderful way to enjoy a restaurant-quality meal at home. I’ve found it’s the best way to cook ribeye. With a few simple ingredients and my tips, you can learn how to grill ribeye steak perfectly. In no time you’ll become a master griller.
Here are a few of the things you’ll learn:
- Why salt is important in steak seasoning
- How far ahead to add the seasoning
- Why you should bring meat to room temperature before cooking
- Internal temps for ribeye
- Plus a tip for beautiful sear marks while still cooking the center to medium rare
Tips for Grilled Ribeye Steak
Follow the tips below for delicious grilled rib eye steak with perfect sear marks and juicy, tender steak.
- Use quality meat: Since flavor come only from the meat (plus some simple seasoning) it’s important to use high-quality meat for optimal flavor and texture. For best flavor use grass-fed or organic ribeye steak.
- Use a simple steak seasoning with salt: Even just salt and pepper work well. Or use a dry steak seasoning which includes ingredients such as garlic, salt, and freshly ground pepper, coriander, oregano and/or chili. Alternately, you could marinate the steaks ahead of time.
- Season meat ahead of time: Season at least 1-2 hours ahead of time, or overnight. This allows flavors to soak in and the salt helps tenderize meat proteins and creates juicer meat. Note: to save time you could skip this and just let the seasoning soak in at room temp, but the flavors will be different.
- Bring meat to room temperature: Let sit at least 30 minutes before cooking. This ensures more even cooking throughout and better internal temperature control.
- Keep your grill grates clean to reduce sticking: Learn more about cleaning grill grates.
- Use high heat on the grill, then reduce: Preheat grill to medium-high or about 500° F. Add steaks, close lid, then reduce heat to medium.
- Cook to desired doneness: Check temp while on the grill, watch carefully and do not overcook.
- Rest 5-10 minutes before cutting: It will continue to cook a bit. It also allows moisture to be absorbed back into meat proteins and reduces liquid loss.
How to grill ribeye on a gas grill
- Generously season both sides of ribeye steaks with steak seasoning. Let ribeye sit in the fridge at least 1 hour, up to overnight for seasonings to soak in.
- Remove from the fridge and bring to room temperature, 30-45 minutes, before cooking.
- Preheat gas grill to medium-high heat, about 500° F. Place steaks on the grill, close lid and reduce heat to medium. Grill 4-6 minutes until bottoms are seared.
- Rotate and cook about 5 minutes more, or until internal temp of 135° F for rare to medium rare.
- Remove from grill and let rest 5-10 minutes before cutting and serving.
Answers to common questions about grilling steak
Should I use boneless or bone in rib eye?
I used boneless ribeye, which I’ve found is more common in grocery stores. You get more meat per pound which is an added bonus. Bone-in will have slightly richer flavor and can be juicier, but boneless is just as satisfying.
How to get sear marks on steak without overcooking
- It’s important to start with high heat then reduce the temperature. This creates a quick sear on the outside and nice grill marks, then finishes with even cooking on the inside.
- Preheat grill to medium-high or about 500° F. Add steaks, close lid, then immediately reduce heat to medium. Grill about 5 minutes on each side to an internal temp of 135 to 140°.
What temp to cook ribeye steak to
Ribeye internal temps in Fahrenheit: Rare: 135 to 140°, Medium Rare: 140°, Medium: 150 to 155°, Well Done: 165°.
I prefer medium rare ribeye, which is about 140° for best texture and juicy steaks.
How does thickness affect cooking time
I used steaks that were about 1 inch thick. Thicker steaks will take longer to cook and thinner steaks will take less. If the steak is over 1-½ inches thick, reduce the heat so the insides can cook more evenly.
How long to grill steak
Ribeye and most cuts of steak take about 10 minutes to cook on the grill over medium-high heat. Rotate halfway through for even searing on both sides and medium-rare steak.
I cooked these on a Char-Broil 4 Burner Gas Grill, which creates a large, even grilling surface.
Why ribeye steak is so moist and flavorful
Ribeye steak comes from the lightly worked upper rib cage area, creating a tender, flavorful cut of meat. The marbled fat works well for fast, high heat cooking such as grilling.
Where to find ribeye steak
Ribeye steak is available at the butcher section of most grocery stores. Go to specialty or healthy grocery stores to find the freshest and best quality steak. Grass-fed ribeye will provide the best flavor and texture.
More grilled meat recipes you may like
- Grilled Salmon Kabobs with Lemon Dill Marinade
- Grilled Pork Satay Skewers
- Easy Grilled Keto Buffalo Wings
- View all gas grilled recipes on Plating Pixels
Sides to serve with steak
If you want to learn how to grill other meats, check out my how to grill pork chops or grilled chicken breast guides.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Grilled Ribeye Steak
- 2 large beef ribeye steaks, 8-12 ounces each
- 1 tablespoon steak seasoning
- Generously season both sides of ribeye steaks with steak seasoning.
- For best flavor: Let sit in the fridge at least 1 hour, up to overnight. To save time, you can skip this step and just let sit at room temp before grilling.
- Let steak sit at room temperature for 30-45 minutes for more even cooking.
- Preheat gas grill to medium-high heat, or about 500° F. Place steaks on the grill, close lid and immediately reduce heat to medium. Cook 4-6 minutes until bottoms are seared.
- Rotate, close lid, and cook about 5 minutes more or to an internal temp of 135° to 140° F for rare to medium rare.
- Remove from grill and let sit 5-10 minutes before cutting and serving. It will continue to cook slightly, about 5° more while resting.
- Use quality meat: For best flavor use grass-fed or organic ribeye steak.
- Use a simple steak seasoning with salt: Even just salt and pepper work well, or use a dry steak seasoning which includes ingredients such as garlic, salt, pepper, coriander, oregano and/or chili.
- Seasoning meat ahead of time allows flavors to soak in and the salt helps tenderize meat proteins and creates juicer meat.
- Bringing meat to room temperature ensures more even cooking throughout and better internal temperature control.
- Using high heat then reducing temp creates a quick sear on outsides, then finishes with even cooking.
- Check temp while on the grill, watch carefully and do not overcook.
- Resting before cutting allows moisture to be absorbed back into meat proteins and reduces liquid loss.
Matt, This looks a really good ribeye steak. I always love to cook it at medium rare and it definately looks and feels very juicy and tender. f
Tyler Johnson says
That’s good to know that you could take the temperature to see how well done your steak is. I feel like that would be a good way to make sure that you could get it exactly right. I’ll have to do that if I decide to get a grill to cook steak on.
I use that to check any meat I cook, whether it’s grilled, baked or pan-cooked. Hopefully you get a grill, you’ll love it!
I love the explanations as to why we are suppose to do certain steps. I find myself seasoning at the last minute so I know my meat is not getting the best treatment. Your article has inspired me to slow down, plan ahead and do it right. Thanks for this!
I’m all about grilling this steak, sitting on my patio and drinking a cocktail! I need this steak in my life ASAP.
I’m about to have me some delicious steak for dinner!
Matthew Butler says
Make these (and most any steak, like filets) the same way. The only difference is, if I’m putting the steak on the grill for four minutes on a side, I give it a quarter turn after two minutes, then another after the final turn, flip and repeat the procedure on the reverse side. I find you get a more even cook throughout the steak that way. I definitely agree that bringing the meat closer to room temperature and letting it rest after cooking is essential.
Danielle Wolter says
I absolutely love a good grilled ribeye steak. Great tips for making the perfect steak! Resting is so important.
Hi Danielle, thanks for the feedback and glad you agree!
Katherine Hackworthy says
A great guide on how to grill your steak. I love that you’ve mentioned Popchips as an appetizer, they are so good. Lovely and crispy.
Bintu | Recipes From A Pantry says
You can’t beat a good ribeye steak, this looks absolutely delicious. Great tips here.
Thanks Bintu. Glad you found the tips useful!
That looks so good! perfectly cooked, as you can still see a bit of red.
Totally, thanks so much Danielle!
Brian Jones says
All great tips and a fab article, particularly the resting which is so often missed by people… Alas a good steak is difficult to find here in Hungary 🙁 Most of our high value produce is sold to our wealthier neighbors.
Hey Brian, thanks for the feedback and glad you agree. That’s an interesting note about Hungary.
Lovely steak. Nice sear, plus it’s nice a med-rare. Anymore, my husband only wants filets, and I order grass-fed tenderloins and trim them myself, but when we go out, I’ll order a t-bone or rib-eye because it’s the only way I’ll get them!
Hi Mimi! I’m a fan of steak in pretty much any format, but often do boneless at home as well. Thanks for the nice comment!