Grilling a great ribeye isn’t complicated—it just takes a good steak, a grill, and a little know-how. This beginner’s guide will show you exactly how to grill ribeye steak for juicy, tender, steakhouse-quality results every time. No fluff, no fuss—just solid, foolproof grilling. Let’s fire it up.
Jump To (scroll for more)
- 🔪 Ingredients You’ll Need for Grilled Ribeye Steak
- 👨🍳Quick Overview: Grilled Ribeye Steak
- ⏰How long to grill ribeye steak and doneness
- 👍Tips to get it right every time
- ♨️ Sear and oven-baked ribeye steak
- 🤔Common Mistakes to Avoid
- ♨️Gas vs. charcoal grills
- 📋Beef Steak Recipes
- 🍽️What to serve with grilled ribeye steaks?
- ❄️Storing and reheating leftovers
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment from reader:
From Ross: ⭐️⭐️⭐️⭐️⭐️ "Came out absolutely perfect and I am shockingly bad at cooking steak!"
From Sharon Leslie: ⭐️⭐️⭐️⭐️⭐️"Great simple seasoning! Thanks for the tips on how to prepare.:
🔥 Why You’ll Love This Ribeye Steak Recipe
- Ribeye is the king of steaks. Rich marbling means juicy texture, buttery flavor, and bold, beefy taste.
- Beginner-friendly. No culinary degree or fancy tools—just a hot grill and a meat thermometer.
- Fast and foolproof. From fridge to plate in about 20 minutes with steakhouse-quality results.
- Simple seasoning. No marinades or spice rubs—just salt, pepper, and a little garlic if you like.
- Tried-and-true KISS method. Start with good meat, keep the seasoning simple, and know your temps—both the grill and the steak—for perfect, repeatable results.
🔪 Ingredients You’ll Need for Grilled Ribeye Steak
Ribeye steaks
Also known as prime rib steaks, ribeye steaks are from the same primal cut of beef as prime rib and ribeye roasts.
When choosing ribeye steaks:
- Look for 1 to 1½ inch thick cuts. A 1-inch-thick ribeye will weigh about 12-18 oz.
- Quality matters: choose USDA Choice or Prime grade
- Boneless cooks faster, bone-in offers a dramatic presentation
- Well-marbled = more flavor and tenderness
Seasoning
Salt and pepper are enough. We use my All Purpose Seasoning (7:2:2), which includes garlic. Montreal seasoning is also a good choice.
For a great marinade, try my Easy Steak Marinade, which adds wonderful flavors.
👨🍳Quick Overview: Grilled Ribeye Steak
1. Preheat the grill
Clean, oil, and preheat the grill to 450°F surface temperature (about medium high on most grills). Must be completely preheated before grilling.
2. Trim, rest, and season
Trim the edge fat and rest at room temperature while preheating the grill. Season just before grilling.
✅Pro Tip: Salt will draw fluid out of meat cells, and it takes an hour for the cells to reabsorb it. So, season just before or 1 hour before for the juiciest results.
3. Grill
Grill with the lid closed and flip every 5 minutes until you reach your preferred internal temperature minus 3–5 degrees.
✅Pro Tip: Remove the steaks from the grill about 3–5 degrees early. Carryover cooking during the rest will bring them up to the perfect doneness.
4. Rest
Remove and rest for at least 5-10 minutes.
✅Pro Tip: Let the steak rest for at least 5 minutes after grilling to reabsorb its juices for moist and tender results.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏰How long to grill ribeye steak and doneness
A 1-inch thick ribeye steak rested to room temperature will takes about 9 to 10 minutes on a 450° grill to reach medium-rare (130°-135° internal temperature).
🥩 Ribeye Doneness Guide and Grill Times
- Rare ribeye (125°-130°) —cold red center, about 6-8 minutes total grill time. Please see the discussion below about how to cook a rare steak correctly.
- Medium-rare ribeye (130°-135°)—warm red center, about 9-10 minutes total grill time—recommend.
- Medium ribeye (140°-150°)—pink and firm, about 10-14 minutes total grill time.
- Medium-well ribeye (150°-160°)—minimal pink, about 13-16 minutes total grill time.
- Well-done ribeye (160°+)—firm and brown, requires about 15 or more minutes of total grill time. It is not recommended.
👨🍳Checking Doneness: Use an instant-read meat thermometer and pull steaks 2–4° before your target temp. They’ll finish cooking more while resting. Never cook by time alone.
Timing is affected by many variables, including the steaks' size and thickness, the meat's temperature after resting at room temperature before cooking, and the grill.
How to cook rare steaks
It is hard to hit rare correctly. Use a grill surface temperature of 400° to 450° and decrease the grilling time on the first side by 1 minute. Watch very closely, checking the internal temperature with an instant-read thermometer.
👍Tips to get it right every time
Trim any layer of fat along the edge. It will cause trouble when it melts, leading to flare-ups.
A 30 minute rest at room temperature and a fully preheated grill to a grill surface temperature of 450° to 500° will help you succeed. See Guide to Grill Temperature on a Gas Grill for more information.
This direct heat method works well for steaks up to 1½ inches thick. Thicker steaks are best cooked with a reverse searing method.
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.
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♨️ Sear and oven-baked ribeye steak
To cook ribeye steaks in the oven, use a sear-and-bake method.
- Heat butter or oil in a cast-iron or other oven-safe skillet over medium-high heat.
- Pan-sear steaks for a few minutes per side. Sear to about the final color you want.
- Transfer the steaks and pan to a preheated 400°F oven and bake them to your preferred internal temperature. Always check the temperature before transferring to the oven. A thinner, rare steak may take no time in the oven.
🤔Common Mistakes to Avoid
- Overcooking or undercooking is commonly caused by not knowing your grill or meat temperature. Use a grill surface thermometer and an instant-read thermometer to get the best and most reliable results.
- Flareups are from fat draining during grilling and can cause Charcoal Grills:
- Advantages: can add a smoky flavor, harder sear (due to higher temp)
- Disadvantages: Harder to control temperature, time to light, and get to temperature, need to wait for burning to end, and to dispose of ashes.
- Gas Grills:
- Advantage: Convenient for quick grilling, easy on and off, easy temperature control, and much easier for beginners
- Disadvantage: no smokenees but may be added, the harder sear of charcoal can be achieved with temperature controlparts of your steaks. While you can not totally eliminate them, minimize them be trim the fat rim and using the full surface of the grill to move the steaks during flipping.
- Not letting the steak rest will lead to uneven cooking, with the surface overcooking, so you will have to cook longer to get your desired doneness.
- Cutting too soon—juices are forced out of meat cells during cooking. The rest after cooking is to allow time for reabsorption, resulting in the juiciest, tenderest steaks.
♨️Gas vs. charcoal grills
Any grill, including a charcoal grill, may be used, but you must learn to control the grill surface temperature by using the vents and distributing the charcoal.
Gas Grills:
Advantage: It's convenient for quick grilling. It's easy to turn on and off, control the temperature, and is much easier for beginners.
Disadvantage: There is no smokiness, but it may be added. The harder sear of charcoal can be achieved with temperature control.
Charcoal Grills:
Advantages: It can add a smoky flavor and has a harder sear (due to higher temp).
Disadvantages: It is harder to control the temperature; it takes time to light and get to temperature; and you need to wait for the burning to end and dispose of the ashes.
📋Beef Steak Recipes
For other great grilled steaks, check Grilled Filet Mignon, Grilled New York Strip Steaks, and Grilled T-bone or Porterhouse Steak.
Small Ribeye (Boneless Prime Rib) Roast
A ribeye roast, also known as a boneless prime rib roast, is a classic entrée for holidays and other special meals. With a garlic butter crust and delicious, juicy meat, this recipe is perfect for smaller gatherings.
🍽️What to serve with grilled ribeye steaks?
Top with a pat of butter or Compound Steak Butter.
For a simple way to round out the meal, serve with a fresh salad, grilled asparagus, mixed vegetables, or corn on the cob. We love potato side dishes like simple baked potatoes, Oven Roasted Red Potatoes, Parmesan Baked Potatoes, or Twice Baked Potatoes.
Wine Pairing
We will pair the ribeye steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for an excellent wine complement.
❄️Storing and reheating 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
If you have a bone-in ribeye that weighs 12-20 ounces and is no more than 1½ inches thick, you can cook it using this direct-heat recipe. However, the bone will absorb some heat and take a few minutes longer to cook.
Some very thick bone-in ribeye steaks, commonly known as Cowboy or Tomahawk steaks due to their shape, are thick and weigh 18 to 32 oz. each. These should be cooked differently, usually with a reverse searing method.
Yes, but it is a big fuss, requiring longer grill time and two-zone cooking. It is harder the thicker the steak. Finally, if you have high-quality steak, it is better to cook it fresh. So, I don't cook frozen steak, but you can.
📖The Recipe Card with Step-by-Step Instructions
Grilled Ribeye Steak (Juicy and Tender Beginner-Friendly Method)
Video Slideshow
Ingredients
- 2 ribeye steaks - 12 to 16 oz and 1 to 1½ inch thick
- salt and pepper to taste - or seasoning of choice
Step-by-Step Instructions
- Start with 1 to 1¼ inch thick choice or prime ribeye steaks—10-12 oz. each. Rest the steaks at room temperature for 30 minutes.
- While the steaks are resting, clean and oil the grill grates. Preheat the surface to 450°F-500°F, 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 with garlic powder. Montreal seasoning is another good choice.
- 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:
- Resting the steak at room temperature for 30 to 60 minutes before grilling will even out cooking and improve results.
- Use a medium grill with a surface temperature of about 450°-500°. You can use a higher grill temperature, but these can overcook quickly.
- Rest the steaks 5-10 minutes after cooking before serving to allow juices to reabsorb. The temperature will also rise 2° to 4° during that time, so account for that when you pull the steaks from the cooking.
- 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.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
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