Learn How to Grill a Ribeye Steak on a Gas Grill with these easy to follow step by step photo instructions for delicious results. You can be the grill master, too.
Introduction
A very special meal for special occasions or as an everyday surprise. Ribeye steaks contain great marbling which makes them one the most delicious steaks to grill. A little bigger than a filet but in the same class as one of the top steaks available.
This steak is really a cut of "prime rib roast" that most people love. By cooking it as a steak, you can trim some of the irritating fat and enjoy some great Maillard reaction to add even more taste. So good in so many ways,
My Rating
A high 5.
🐄Ribeye Steak
Think of a ribeye steak as a slice of a prime rib roast. It can come with the rib or boneless. Sometimes the bone in variety is referred to as a prime rib steak, but they are the same cut of meat. The boneless version is much more common.
Some people believe that the bone will add some flavor and it even will sell for a little more. I'm not a believer, and I'm generally going for boneless and consider the bone as paying a premium price for some waste.
I like about 1 ¼ to 1 ½ 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.
QUALITY DOES MATTER
It is all about quality when buying ribeye. Prime is the top 2% of the beef in the United States. Most people don't want to pay the price for prime.
Do not confuse the term "prime" and "prime rib." Prime is referring to a grade of meat while the term prime rib is a cut of meat that can be various grades.
The next step down is Choice. About half the beef sold in the USA is choice, and this is what you will usually buy and is an excellent choice. Look for a nicely marbled piece that is well trimmed if you can.
Select is next step down but just say no.
♨️The Grill
You need to know your grill. We are going to use direct heat here with a grill surface temperature of about 450° up to but not over 500°. On my grill (which is very hot) that is just above 50%. On more normal grills it should be about 75% but get a $10 grill surface thermometer and get to know your grill.
For more details on grill temperature control on a gas grill, please see my Beginners Guide to Grill Temperature on a Gas Grill
Your endpoint is the internal temperature you want or a little less. DO NOT COOK BY TIME ALONE.
My suggested 450° to 500° surface temperature will take a bit longer than maximum heat, but it is more controllable for the more fragile steaks like filet and ribeye. You can cook at your grill maximum, and it will cook faster and be just fine, but you will have less margin for error.
It is very easy to overcook this expensive meat, and I suggest leaving yourself a little margin for error and taking a few more minutes.
Remember, you can always cook it a bit more later but it is impossible to uncook a steak.
⏰🌡️Time and Final Temperature
A rough estimate to get to a 140° internal temperature with a 450° grill will be 10 to 14 minutes. But this is highly variable due to the exact grill temperature, the thickness, and initial temperature of the steak, and your desired final internal temperature.
So, when is it done for you? There is a lot of snobbiness about this. The "rare" people will unfriend you on facebook if you disagree. Most of the pink will disappear at about 155°.
You like what you like. But if you haven't tried your steak a little rarer, I suggest trying to "work your way down" on good filet or ribeye. Don't jump from well done to rare. Go down by five degrees at a time.
I like 140°-145° now after growing up in a "burn it to black" family. I doubt I will go lower. I like "hot" steak, and below 140°, the steak is only warm to me. Remember you can always toss it back on the grill for a few minutes.
The rest period after removing the steak from the grill, which is needed for the meat to reabsorb some moisture back into the cells, will increase the temperature 2-5 degrees.
Next, 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. A good thermometer (like my thermapen) will improve your grilling skills by 100% instantly.
The following links are affiliate links meaning I do make a small profit from your purchases. Your price is not affected. They are products that I own and use, and are provided for your convenience.
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ThermaQ Blue Kit
Thermopop by Thermoworks
✔️Tips
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 and cause flare-ups.
The timing of the seasoning is important. Do not put salt on the meat for more than a few minutes unless you are going to do 60 minutes or more.
And finally, no steak sauce or marinade allowed.
📖Steak Recipes
How to Grill a Filet Mignon on a Gas Grill
Pan Seared Oven Roasted Strip Steak
How to Grill a Strip Steak on a Gas Grill
How to Grill a T-bone or Porterhouse Steak – A Tutorial
Pan Seared Oven Roasted Filet Mignon
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Start with prime or choice ribeye steaks. I like a 1 ¼ to 1 ½ inch thick that will be 12-16 ozs. each. One of the most important steps is resting the steaks at room temperature for 30 or so minutes. This raises the temperature of the meat making getting your desired internal temperature much easier.
While the steaks are resting, get your grill temperature about 450°-500° about medium-high on most grills. Of course, clean and oil the grill.
If there is a layer of trimmable fat, remove most of it. Give the steaks seasoning of your choice. Do it just before grilling; I use a nice sprinkling of my 7:2:2 seasoning but just a nice sprinkle of coarse salt and pepper will do.
Place the steaks on the grill. Close the lid. Grill on the first side for 6 minutes. Rotate half the way through if you want these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 6 minutes (with the rotation) and get a 140°-145° internal temperature.
Remove and rest for 5 minutes minimum. A light foil tent is a good idea here.
📖Recipe
How to Grill a Ribeye Steak on a Gas Grill
Ingredients
- 2 ribeye steaks - 12 to 16 oz
- salt and pepper to taste - or 7:2:1 or 7:2:2 seasoning
Instructions
- Start with prime or choice ribeye steaks. I like a 1 ¼ to 1 ½ inch thick that will be 12-16 ozs. each. One of the most important steps is resting the steaks at room temperature for 30 or so minutes. This raises the temperature of the meat making getting your desired internal temperature much easier.
- While the steaks are resting, get your grill temperature about 450°-500°. Just over medium for me but more medium-high on most grills. Of course, clean and oil the grill.
- If there is a layer of trimmable fat, remove most of it. Give the steaks seasoning of your choice. Do it just before grilling; I use a nice sprinkling of my 7:2:2 seasoning but just a nice sprinkle of coarse salt and pepper will do.
- Place the steaks on the grill. Close the lid. Grill on the first side for 6 minutes. Rotate half the way through if you want these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 6 minutes (with the rotation) and get about 145° internal temperature. For rare, you will want less time on both sides.
- Remove and rest for 5 minutes minimum. A light foil tent is a good idea here.
My Private Notes
Recipe Notes
Pro Tips:
- Try to do a rest of the steak at room temperature for 20-30 minutes before starting to grill.
- Season just before placing on the grill
- Use a medium grill of about 450° surface temperature. You can use a higher grill temperature, but these can overcook quickly.
- Be sure to rest for 5 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 very easy to "overcook" if you are aiming for rare. Don't forget the internal temperature will rise a few degrees after removal from the grill. Also, remember that you can always cook it a little more later but it is impossible to uncook a steak if you overshot it.
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.
Jason Johnston
Same temperature for a 32oz Bone-in?
Why not use Olive Oil?
Thanks,
JJ
Dan Mikesell AKA DrDan
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
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
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 fine and a bit preferred by many or just before grilling. But between will tend to pull moisture out of the meat and not leave time for re-absorption.
Is is 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
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
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
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
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
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
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
Why the temperature difference on the grill for ribeye vs porterhouse? Same thickness on the steaks.
Dan Mikesell AKA DrDan
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
I marinated my steaks before I read this recipe, should I do anything different for the grilling method?
Dan Mikesell AKA DrDan
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
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
Duuuuuude. Why did you tell us to oil the grill?!
Just ignited a fire in my grill & charbroiled my steaks.
Dan Mikesell AKA DrDan
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
Hi Guys,
Sorry, but all previous comment on this post have been lost. Comment are welcome.
DrDan
Michelle Jackson
Hi, DrDan! What doneness/temperature are you aiming for with the 6 and 6 minutes? Thanks!
Dan Mikesell AKA DrDan
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