This Grilled Ribeye Steak Recipe is your ticket to steakhouse flavor right from your backyard. This foolproof method guarantees juicy, tender and perfectly grilled steak every time! A simple seasoning coupled with a tried and true grilling technique results in the best grilled ribeye steak you’ll ever have!
Looking for more recipes for your next backyard feast? Make sure to try my Chicken Marinade, Steak Marinade and this delicious Steak Seasoning!
Ribeye Steak Recipe
This straight forward ribeye steak recipe guarantees steakhouse-quality results with minimal fuss! Learn how to cook ribeye steak with an easy two-zone grilling process and simple seasoning. This method results in juicy, flavorful steaks with a beautiful crust every time! So, fire up the grill – it’s time to make the most mouthwatering Grilled Ribeye right at home!
Whether you’re working with a charcoal or gas grill, this method walks you through every step, from creating two heat zones to letting your steak rest for maximum juiciness. If you’re wondering how to grill a steak or how long to grill ribeye (and other steaks) – you’ve come to the right place. With a rich, savory seasoning and a perfectly seared crust, these juicy steaks are cooked to perfection. Delicious, reliable results every time, no grill master skills required!
Best Steak For Grilling
We’re focusing on ribeyes in this post because I truly believe that are the best steak for grilling. I love a grilled ribeye steak because of rich marbling that melts into the meat.
If ribeye isn’t your preference, you could always use a New York strip for a leaner but still flavorful option. Boneless chuck eye can also be used as a budget-friendly substitute.
I recommend choosing thick-cut steaks (1-inch to 1.5 inches). Bone-in steaks usually have extra flavor from the marbling, while boneless ribeye steaks cook more evenly.
Why You’ll Love This Recipe
Get ready to impress with this easy Grilled Ribeye recipe! With a golden crust and juicy center, these steaks deliver bold flavor and perfect doneness every time, no steakhouse reservation required.
- Best Steak for Grilling: Ribeye steaks are known for their marbling, which means the fat melts into the meat while grilling, creating a juicy, flavorful bite that’s hard to beat.
- Steakhouse Quality: Achieve that crave-worthy sear and juicy interior without leaving your backyard. Steakhouse quality grilled steak made at home!
- Foolproof Method: Whether you’re using charcoal or gas, the two-zone technique ensures even cooking and maximum tenderness.Grilling at the right heat and time makes all the difference and gives you the best results.
What You’ll Need For Grilling Steak
Say hello to your new favorite steak night! This Grilled Ribeye recipe is packed with bold flavor, easy to prepare, and guaranteed to be the star of your next backyard BBQ!
Let’s take a quick look at what you’ll need and, as always, you can find the full printable recipe card at the end of this post.
About The Ingredients
- Ribeye Steak: I love grilling this cut of beef because of its juicy fat marbling and fat content that melts into the meat. If ribeye isn’t your preference, you could always use a New York strip for a leaner but still flavorful option. Boneless chuck eye can also be used as a budget-friendly substitute. I recommend choosing thick-cut steaks (1-inch to 1.5 inches). Bone-in steaks usually have extra flavor from the marbling, while boneless ribeye steaks cook more evenly.
- Salt & Pepper: These classic and simple seasonings bring out the steak’s natural flavors. Kosher salt works best for its coarse texture, but if you don’t have it, sea salt, Himalayan salt, or regular table salt (in moderation) will work just fine.
- Garlic Powder: I usually add this for a little bit of extra punch. Fresh garlic could work too, but it tends to burn quickly on the grill, so I usually stick to the powder for a foolproof option.
- Olive Oil: Brushing the steak with olive oil helps achieve a nice sear and prevents sticking to the grill grates. Avocado oil or canola oil are great swaps if you want something with a higher smoke point.
How To Grill Ribeye Steak
There’s nothing quite like the sizzle of a ribeye hitting the grill. Juicy, tender, and bursting with bold, beefy flavor, this Grilled Ribeye recipe is a go-to for summer cookouts and steakhouse-style dinners at home. With just a few simple ingredients and a smart grilling method, you can achieve perfectly cooked steaks every single time.
As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
- Prep the Steaks: Pat the steaks dry with a paper towel, brush with olive oil, and generously season all sides with salt, pepper, and garlic powder. Let the steaks come to room temperature for about 30 minutes before grilling.
- Set Up the Grill: Use the two-zone method – hot side for searing, cooler side for indirect cooking. Preheat your grill (gas or charcoal) and clean the grates.
- Grill the Steaks: Sear on the hot side for 2–3 minutes per side with the lid open. Move to the cooler, indirect heat side, close the lid, and continue cooking to your preferred doneness. (See chart below.)
- Check Doneness: Use an instant-read meat thermometer and remove the steaks when they’re 5°F below your target temp. Carryover heat will finish the job.
Let the meat rest on a plate, loosely covered with aluminum foil, for 10 minutes before slicing. This method ensures a juicy steak every time. Serve them whole or sliced against the grain with your favorite sides.
How Long To Grill Steak
Grilling times can vary depending on the thickness of your steak and the heat of your grill, but here’s a general guide to help you hit your desired doneness every time. Always use an instant-read meat thermometer for the most accurate results.
Steak Temperature Chart
This Steak Temperature Chart is a handy guide that I keep in the kitchen (and on my phone – just take a screenshot or save the image) so I know how long to cook steaks on the grill depending on preferences for doneness. This is based off of the ribeyes that I typically buy that are 1 to 1.5 inch thick:
Quick Tip: Always remove the steak from the grill when it’s about 5°F below your target temperature. It will continue to cook as it rests, ensuring juicy, tender results without overcooking.
Storage Information
- Refrigerator: Keep your leftover ribeye steak in an airtight container in the refrigerator for 3 to 4 days. Make sure to cool your steak to room temperature before refrigerating.
- Freezer: Wrap the leftover ribeye steaks tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze them for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Information
- Oven Method: Preheat the oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet and warm it until heated through.
- Microwave Method: Place the steak on a microwave-safe plate, cover it loosely with a damp paper towel, and heat it in 30-second bursts until it’s warm.
- Stovetop Method: Heat a skillet over medium heat with a little oil or butter. Add the steak and sear it for a minute or two on each side until it’s warmed through.
- Sous Vide Method: Seal your steak in a vacuum-sealed bag and heat it in a sous vide water bath at 130°F for about an hour.
Do I have to grill outdoors?
No, you can use a grill pan or an indoor electric grill. Just make sure to preheat it well for a good sear and keep the ventilation going because steaks can create a lot of smoke.
How long should I rest my steak after grilling?
About 5 to 10 minutes is enough for juices to redistribute. I like to tent my steaks loosely with foil to keep them warm while resting.
Why is my steak tough?
You may have overcooked the steak. I recommend using a thermometer to avoid going past medium-rare or medium. Also, always let the steak rest to allow the juices to redistribute.
What’s the best way to cook thicker steaks on an outdoor grill?
For thick-cut steaks (1.5+ inches), use the two-zone method and increase the cooking time on indirect heat. Thicker steaks need lower temperature cooking after the first sear to ensure the interior of the steak cooks evenly without burning the outside of the steak.
What’s the difference between bone-in and boneless ribeye for grilling?
Bone-in ribeye steak typically has more flavor due to the bone’s marrow and extra fat, but takes slightly longer to cook. Bone-in steak is perfect for special occasions, while boneless cooks more evenly and is easier for beginners.
Trish’s Tips
Juicy, tender, and perfectly seasoned, these steaks are seared to perfection using a foolproof two-zone grilling method. Sizzling, savory, and oh-so-satisfying – this Grilled Ribeye is everything you want in a steak! Follow these simple tips for a flawless sear and juicy results that’ll have everyone coming back for seconds.
- Preheat your grill properly: Give your grill at least 10 to 15 minutes to get hot. A properly preheated grill will help you get the searing temperature needed to lock in the steak’s juices and create a delicious crust and beautiful grill marks.
- Pat steaks dry. Use a paper towel to pat the steaks dry before brushing with olive oil and seasoning. This helps create a beautiful sear.
- Use the 5° rule: Use an instant-read meat thermometer to check the internal temperature of the steak and remove steaks from the grill when they’re 5°F below your target temperature. The carryover heat will help finish the job.
- Rest before slicing: Let your steak rest for 10 minutes after grilling. This little break lets the juices redistribute so that every bite stays juicy and flavorful, not dry.
- For enhanced flavor: Try my Steak Seasoning or Steak Marinade. You can also add a little compound butter or pat of butter to the steak while it’s on the plate to add richness and additional moisture and flavor.
Serve With These Side Dishes
Grilled Ribeye Steak Recipe
Ingredients
- 2 ribeye steaks 1-inch to 1.5 inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
Instructions
Prep the Steaks
- Pat your steaks dry with paper towels. This helps achieve a perfect sear. Brush both sides of each steak with olive oil and then season your steaks generously on both sides with salt, pepper, and garlic powder. Don’t forget to season the sides of the steak. Let the steaks come to room temperature for about 30 minutes before grilling.2 ribeye steaks, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder
Charcoal Grill
- Set Up the Charcoal Grill and Create Two Heat ZonesClean grates using your grill brush and a paper towel dipped in oil, then light the charcoal using a chimney starter until the coals are ash-gray (about 15–20 minutes). Pour the hot coals onto one side of the grill only (we will be using the two-zone method for high heat and indirect cooking areas). Replace the grill grate and cover with the lid to preheat the grill for 5–10 minutes. Be sure to open the top and bottom vents.
- Grill Over CharcoalPlace your room-temperature steaks on the hot direct heat side and sear them for 2–3 minutes per side with the lid open. Don't move them. Just let the crust develop on the surface of the steak. Move the steaks to the cooler indirect heat side, close the lid, and continue cooking them to your desired doneness using the guide below.
Gas Grill
- Preheat the Gas Grill and Create Two Heat ZonesClean the grates using your grill brush. Turn all the burners on high and close the lid to preheat for 10–15 minutes. Once the grill is hot, turn off the heat on one side completely to create a two-zone setup.
- Grill Over GasSear the steaks on the direct heat side with the lid open for 2–3 minutes per side, then move them to the cooler indirect heat side, close the lid, and continue grilling to your desired doneness using the guide below.
Doneness & Internal Temperature Guide
- Use an instant-read meat thermometer to check the internal temperature of the steak and remove steaks from the grill when they are 5°F below your target temperature. The carryover heat will help finish the job.
Rest and Serve
- Let the meat rest on a plate, loosely covered with aluminum foil, for 10 minutes before slicing. This method ensures a juicy steak every time.
- Serve steaks whole or sliced against the grain with your favorite sides.
Notes
- Refrigerator: Keep your leftover steak in an airtight container in the refrigerator for 3 to 4 days. Make sure to cool your steak to room temperature before refrigerating.
- Freezer: Wrap the leftover ribeye steaks tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze them for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tools and Equipment (affiliate links): Instant-Read Meat Thermometer | Silicone Basting Brush | Grill Tongs
Preheat your grill properly: Give your grill at least 10 to 15 minutes to get hot. A properly preheated grill will help you get the searing temperature needed to lock in the steak’s juices and create a delicious crust and beautiful grill marks.
Do I have to grill outdoors? No, you can use a grill pan or an indoor electric grill. Just make sure to preheat it well for a good sear and keep the ventilation going because steaks can create a lot of smoke.
Use the 5° rule: Use an instant-read meat thermometer to check the internal temperature of the steak and remove steaks from the grill when they’re 5°F below your target temperature. The carryover heat will help finish the job.
For enhanced flavor: Try my Steak Seasoning or Steak Marinade. You can also add a little compound butter or pat of butter to the steak while it’s on the plate to add richness and additional moisture and flavor.
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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