Tender and juicy grilled Ribeye Steak perfectly every time with this quick and easy ribeye steak recipe. With only a few minutes of prep, simple seasoning, and about 10 minutes on your BBQ grill, you can have the best steak dinner for your family or special occasions.
Ingredients
Ribeye steak—12-16 oz, about 1-inch thick, choice or prime grade
Seasoning—salt, black pepper, and garlic
Optional seasoning—Marinade, Montreal seasoning, or other seasoning.
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Featured Comment from Dawn:
"I have always struggled with cooking rib eyes on the grill until tonight. Thank you so very much. They came out better than every restaurant we have ever had a rib eye in. Your method of grilling is spot on. "
Ribeye steaks have excellent marbling, making them tender, flavorful, and perfect for grilling. They are the same cut of meat as prime rib and are sometimes called prime rib steaks, which may or may not have a bone.
For other great grilled steaks, check Grilled Filet Mignon, Grilled New York Strip Steaks, and Grilled T-bone or Porterhouse Steak. Serve with grilled asparagus or mixed vegetables.
👨🍳How to Grill Ribeye Steak—Step-by-Step
1. Use USDA choice or prime ribeye steaks about 1 inch thick. If you have time, rest the steaks at room temperature for 30-60 minutes.
2. Clean and oil the grill grates and preheat to 450°-500° surface temperature—about medium-high on most grills.
3. Trim any edge fat that is easy to trim to prevent flare-ups.
4. Season the ribeyes on both sides.
5. Cook over direct heat with the grill lid closed; flip every 5 minutes until you reach your preferred internal temperature.
6. Remove and rest for 5-10 minutes minimum. A light foil tent is a good idea here.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How long to grill ribeye steaks
A 1-inch thick ribeye steak takes about 9 to 10 minutes on a 450° grill to reach 130°-135° internal temperature, which is medium-rare.
Rare ribeye—cold red center (125°-130°) about 6-8 minutes total grill time. Please see the caution below.
Medium-rare ribeye—warm red center (130°-135°) about 9-10 minutes total grill time.
Medium ribeye—pink and firm (140°-150°) about 10-14 minutes total grill time.
Medium-well ribeye—minimal pink (150°-155°) about 13-16 minutes total grill time.
Well-done ribeye—firm and brown (160°+)—requires about 15 or more minutes of total grill time. It is not recommended.
There are many variables in timing: the steaks' size and thickness, the meat's temperature after resting at room temperature before cooking, and the grill. To cook steaks correctly, you must have an instant-read meat thermometer and a grill surface thermometer.
Approximate times are given for planning only and will vary by thickness, grill temp, and rest time—NEVER COOK BY TIME ALONE, and use a thermometer. Cook to the internal temperature you want, allowing for a 2°-4° temperature rise after removal from the grill.
Caution about cooking rare steaks
It is hard to hit rare correctly. Use a grill surface temperature of 400° to 450° and decrease the first side grilling by 1 minute. Watch very closely, checking the internal temperature with an instant-read thermometer. Remember, you can always cook a bit more later, but you can not uncook a steak.
🧂Seasoning Ribeye Steaks
Season steaks just before grilling. Do not put salt on the meat for over a few minutes before cooking unless you do over 60 minutes. Between those times, it will pull water out of the meat fibers, not allowing enough time to reabsorb back into them.
You can use any seasoning you like, but a good shake of salt and pepper is enough. We want to use my All Purpose Seasoning - 7:2:1 and 7:2:2—which adds garlic. Montreal seasoning is also a good choice. Do not overdo the seasoning. You can always add more later, but it is impossible to remove.
While you usually do not marinade ribeyes, I saving it for strip steaks, my Easy Steak Marinade uses soy sauce and Worcestershire sauce with spices for great results.
✔️Tips to get it right every time
If there is a layer of trimmable fat along the edge, remove it. It does not add flavor and will cause trouble when it melts; it will cause flare-ups.
This method works well for steaks up to 1 ½ inches thick. Thicker steaks, like tomahawk/cowboy steaks, are best cooked with a reverse sear method. Bone-in ribeyes take a few more minutes to cook than boneless ribeye steaks.
Do not skip the rest to room temperature before cooking, or the cooking time will go way up, and the outside will be overcooked before you reach the temperature you want, especially in thicker steaks.
To get those nice crossed grill marks, rotate the meat 90 degrees halfway through the grilling on each side.
Do not skip the rest after cooking. It allows the meat fibers to reabsorb fluid, making the steak more tender and moist.
What to serve with grilled ribeye steaks?
Top with a pat of butter, garlic herb butter, or Steak Butter. A fresh salad or other vegetables like broccoli, asparagus, corn on the cob, or green beans are simple ways to round out a meal.
We love potato side dishes like simple baked potatoes, Roasted Red Potatoes, Parmesan Baked Potatoes, or Twice Baked Potatoes.
Wine Pairing
We will pair the strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for an excellent wine complement.
What to do with leftovers?
Store leftovers sealed in an airtight container in the refrigerator for 4 days. You may also freeze leftovers for 4 months.
Like any leftover steak, I love mine cut up on a garden salad. But reheating it with a splash of oil in a skillet on the stovetop over medium heat works great.
❓FAQs
To cook ribeye steaks in the oven, use a sear-and-bake method. First, pan sear steaks for a few minutes per side in butter with a cast iron skillet over medium-high heat, then transfer the steaks and pan to a 400° oven and bake them to your preferred internal temperature.
A seared ribeye will give a similar char as a grilled ribeye. See Pan Seared Oven Roasted Filet Mignon for more details on seared steak—they will cook about the same.
Bone-in ribeye steaks, commonly known as Cowboy steaks or Tomahawk steaks due to their shape, are usually thick and massive—18 to 32 oz. each.
This thickness of cowboy steaks requires a sear over high heat, followed by grilling with indirect heat or a reverse searing method. This recipe using only direct heat is NOT appropriate for thicker Cowboy steaks.
If you have a bone-in ribeye of 12-16 ozs and not over 1 ½ inches thick, it can be cooked with this recipe, but the bone will absorb some heat and take a few minutes longer.
A charcoal grill may be used, but you need to learn to control the grill surface temperature with the vents and distribution of charcoal.
🐄About Ribeye Steak
Think of a ribeye steak as a slice of a prime rib roast. It can come with a rib or boneless. The boneless version is much more common and usually a more reasonable serving size.
Sometimes, the bone-in variety is referred to as tomahawk steaks, cowboy steaks, or prime rib steaks. They are the same cut of meat, but tomahawk and cowboy steaks may be very thick.
Quality does matter—only buy USDA prime or choice grades. Don't buy lower-graded or ungraded ribeye steak—you will be disappointed.
I like about 1 to 1 ¼ inches thick. You can get thinner, but I don't suggest not going under 1 inch thick. Over 1 ½ starts to get into well over one pound of meat, which I consider too much for a serving.
📖 Recipe
How to Grill a Ribeye Steak
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Ingredients
- 2 ribeye steaks - 12 to 16 oz and 1 to 1 ½ inch thick
- salt and pepper to taste - or seasoning of choice
Instructions
- Start with 1 to 1 ¼ inch thick choice or prime ribeye steaks—10-12 oz. each. One of the most important steps is resting the steaks at room temperature for 30 minutes. This raises the meat's temperature, making achieving the desired internal temperature much easier.
- While the steaks are resting, clean and oil the grill grates. Then get your grill temperature about 450°-500° about medium-high on most grills.
- Trim any edge fat that is easy to trim to prevent flare-ups.
- Give the steaks the seasoning of your choice—do it just before grilling. A nice sprinkle of Kosher salt and pepper will do, but we use our homemade 7:2:2 seasoning that also has garlic powder.
- Place the steaks on the grill. Close the lid. Cook on the first side for 5 minutes. Rotate half the way through if you want these nice crossed grill marks. Flip and cook until you reach the correct internal temperature for your taste. It takes 9-10 minutes total to get 130°-135° internal temperature.
- Remove and rest for 5-10 minutes minimum. A light foil tent is a good idea here.
Recipe Notes
Pro Tips:
- Try to rest the steak at room temperature for 30 to 60 minutes before grilling. If not, the cooking time will increase, and you may overcook the steak's exterior.
- Season just before placing on the grill or for 60 minutes or more, but not between those points.
- Use a medium grill with a surface temperature of about 450°-500°. You can use a higher grill temperature, but these can overcook quickly.
- Be sure to rest for 5-10 minutes after cooking before serving.
- Please do not cook by time only. The times are provided to help with your planning, but you MUST use an instant-read thermometer to get things right. Please do not endanger your expensive meat by guessing.
- RARE WARNING - It is easy to "overcook" a steak if you are aiming for rare. Don't forget that the internal temperature will rise a few degrees after removal from the grill. Also, remember that you can cook it a little later, but it is impossible to uncook a steak if you overshoot it. Please see the discussion in the post about cooking rare.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published June 23, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Ross says
Cooked this up on a Barbie in England last night. Came out absolutely perfect and I am shockingly bad at cooking steak! Thanks Dan, you pretty much made an average meal brilliant!
Sharon Leslie says
Great simple seasoning! Thanks for the tips on how to prepare.
Gilda says
after overcooking my last two steaks, I followed your recipe. Didn’t season until right before. Set the timer, used the instant read and the steak turned out perfect. Perfect medium. Thank you!
Dan Mikesell AKA DrDan says
Hi Stephen,
Sorry, you had a problem. Be sure to use a grill surface thermometer and not the hood thermometer. If you have a surface thermometer and were reading 450°F then check its accuracy in an oven.
Dan
Jason Johnston says
Same temperature for a 32oz Bone-in?
Why not use Olive Oil?
Thanks,
JJ
Dan Mikesell AKA DrDan says
Hi JJ,
Welcome to the blog.
First, oil on steak. It is fine if you want. I find no difference in the results myself, just a good oiling of the grill, so have not included it. But it is fine if you want to give it a brush of oil.
About the time and temperature. The final internal temperature will, of course, stay the same but the time will change. The bone will absorb some of the heat, so meat with bones always takes a bit longer to get to desired temperature.
A 32 oz ribeye will be thick. The trick is hitting the correct internal temperature without overcooking and drying out the surface of the steak.
Two suggestions:
First, a good hour rest at room temperature to bring the temperature up before cooking—will help get that internal temperature you want without the overcooking of the surface.
Second, cook towards the lower end of the suggested grill surface temperature range. This will give more time for the center to get to the correct internal temperature while slowing the surface cooking of the steak.
An alternative cooking method, reverse searing, is generally a good choice for thick cuts. I don't have specific instructions for you but generally you grill at a lower temperature and get internal temp a little under the final temp you want then hit it with high heat to sear and get to final temp.
Hope that helps.
Dan
Elizabeth Motloch says
So answer me this. You said “only season just before, Unless it’s going to site for an hour or more. I seasoned mine about 20 min before. What difference will this make?
Dan Mikesell AKA DrDan says
Hi Elizabeth,
Welcome to the blog.
Seasoning (with salt) pulls water out of meat fibers but it will reabsorb and pull the salt with it in about 50-60 minutes. So, seasoning about an hour before is good and a bit preferred by many, or just before grilling is almost as good. But between will tend to pull moisture out of the meat and not leave time for re-absorption.
Is it huge deal... probably not but it is a bit of a deal and with tender beef like ribeye or filet, I very careful about it.
Dan
Rich says
Just an idea
I do it a little different
2inch Ribeye
Lea & Perins Worcester Sauce top bottom don't forget the sides
Weber Chicago Steak seasoning
Wrap in butcher paper in the fridge overnight
Get your grill to 500+
Spray top and sides with olive oil cooking spray
Pop that baby on the grill for about 8-10 mins oil side down
Dont go anywhere watch for flare ups
Move the steak during flare ups
A little fire on your meat works wonders
Screw grill marks, you want an evenly lightly chared outside
Spray more olive oil and flip
When the outsides are charred to your liking pull the steak over to lower heat and probe it
You're looking for 105° internal temp
Let it rest 15mins
You should get 1/8 in char on both sides and the rest is Pink not Red!😋😘
Simpson says
You have the best grill recipes!!!!! I’ve been using them for all kinds f meats for awhile now and have never gone wrong. Thank you for your diligence in this area. You’re my “ go to” when it comes to grilling!!!
Jeff says
My steak was medium but the direct read thermometer said 125. Is there a trick to getting an accurate read with a 1in steak?
PS, came out perfect thanks to your article. Just curious what I’m doing wrong with the thermometer
Dan Mikesell AKA DrDan says
Hi Jeff,
Welcome to the blog.
Measuring the temp on an 1 inch steak should be easy and accurate—just point in the middle. That sounds like a bad thermometer to me. If it came out medium, it was at least 140° but more likely 145-150°. If it was one of the old non-electric style, they seem to get a little "sticky" to me as they age. A replacement is in order.
A $10 instant read thermometer from a big box store or Amazon would be fine. I use my Thermopen—relatively expensive but will last years.
Dan
Stephen Riddle says
Hi Dr. Dan.
Thanks for all your great recipes
In your cooking instructions step 2 you say to set the grill temp to 450-500.
You don’t mention if that is with the lid up or down, so I did that with the grill up. Then I step 4 you say to put steaks on and close the lid. I almost ruined my steaks. I wish you would have said in step 2 to set the temp with the lid down! I have talked to you before and you have said most grilling is done with lid up so that is why I checked temp with lid . I will review again BEGINERS GUIDE TO GRILL TEMPERATURE ON A GAS GRILL. I will be interested to read your comments. Thanks again.
Dan Mikesell AKA DrDan says
Hi Stephen,
Welcome back. Preheat the grill in the same configuration you are going to use it in (open or closed). I generally say less than 1/2 inch can be open or closed lid. Between 1/2 to 1 inch usually (and preferred) closed and over 1 inch—always closed.
I think with our previous discussion we somehow miscommunicated. Rarely with a gas grill will you do open grilling. For me, it would be fish in a basket or my griddle doing fajitas where I'm constantly do things. With a closed lid, you have firm control of the cooking surface the the area just above it.
Hope that clarified.
Dan
Jamie says
Why the temperature difference on the grill for ribeye vs porterhouse? Same thickness on the steaks.
Dan Mikesell AKA DrDan says
Hi Jamie,
Welcome to the blog and good question.
My recommendations for both ribeyes and filets are the same. Porterhouse (and t-bone) are mainly strip steak that needs a higher temp to cook the outside and leave the center moist and tender. So with combination meats like porterhouse, I cook to the strip steak, the filet side will be good and moist anyway.
Using a lower grill temp on ribeye and filet helps get the internal temperature you want without overcooking which is very easy to do with both of them.
Dan
PS- you can cook both filet and ribeye at high grill temps but it is very easy to overcook both of them, they seem to shoot right through the temp you want.
Kelly says
I marinated my steaks before I read this recipe, should I do anything different for the grilling method?
Dan Mikesell AKA DrDan says
Hi Kelly,
Welcome to the blog.
You will be fine. Be sure to oil the grill grates with a good coat of oil so the marinate doesn't stick. Just a good quality vegetable oil but not olive oil.
Dan
Dawn says
I have always struggled with cooking rib eyes on the grill until tonight. Thank you so very much, they came out better than every restaurant we have ever had a rib eye in. Your method of grilling is spot on ...
Nunya says
Duuuuuude. Why did you tell us to oil the grill?!
Just ignited a fire in my grill & charbroiled my steaks.
Dan Mikesell AKA DrDan says
Hi Nunya,
Sorry you had an issue. Oiling the grill grates is standard for steak grilling. Use a higher-temperature oil next time—generally just a standard vegetable oil is good. Never olive oil.
It seems very unlikely it was the grate oil. More likely melted fat from the meat. So trim any trimmable fat on the edges—ribeye is frequently sold with a thick layer of fat.
Also be sure the grill is in good repair. Fat dripping directly on the flame will do this. So that layer of metal or lava rock in the grill above the burners and under the grate is important to prevent this.
Dan
Dan Mikesell AKA DrDan says
Hi Guys,
Sorry, but all previous comment on this post have been lost. Comment are welcome.
DrDan
Michelle Jackson says
Hi, DrDan! What doneness/temperature are you aiming for with the 6 and 6 minutes? Thanks!
Dan Mikesell AKA DrDan says
Hi Michelle,
Welcome to the blog. I'm looking for about 140° internal temperature BUT remember all the variables so your timing may vary. Never cook by time alone.
Dan