Learn How to Grill a Ribeye Steak on the Grill that is tender and juicy with these easy step-by-step photo instructions. You can be the grill master, too.
Ribeye steak—12-16 oz, about 1-inch thick, choice or prime grade
Seasoning—salt and pepper OR seasoning of choice
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 …'
Grilled ribeye is a very special meal for special occasions or as an everyday surprise. They have excellent marbling, which makes them one of the most delicious steaks to grill.
Ribeye steaks are 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,
👨🍳How to grill a ribeye on a grill
Start with prime or choice ribeye steaks. I like a 1 to 1 ¼ inch thick 10-12 oz. each. One of the most important steps is resting the steaks at room temperature for 30 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 grates.
If there is a layer of trimmable fat, remove most of it.
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 6 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 about 12 minutes total time to get 140°-145° internal temperature.
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 cook a ribeye steak on a grill
A 1-inch thick ribeye steak takes about 10-12 minutes on a 450° grill to reach 140°-145° internal temperature, which is medium with a little pink but firm.
- Rare—cold red center(125°-130°) about 6-8 minutes total grill time. Please see the caution below.
- Medium rare—warm red center(130°-135°) about 9-10 minutes total grill time.
- Medium—pink and firm (140°-150°) about 10-14 minutes total grill time.
- Medium well—minimal pink(150°-155°) about 13-16 minutes total grill time.
- Well done—firm and brown(160°+ ) about 15 or more minutes total grill time.
Like most cooking, there are many variables: 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. Decrease the first side grilling from 6 to 4 minutes, and 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
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. Do not overdo the seasoning. You can always add more later, but it is impossible to remove.
✔️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 and causes flare-ups.
- The timing of the seasoning is important. Do not put salt on the meat for more than a few minutes before cooking unless you do 60 minutes or more. Between those times, it will pull water out of the meat fibers and not allow enough time to reabsorb back into the fibers.
- Do not skip the rest to room temperature before cooking, or the cooking time goes way up, and the outside will be overcooked before you reach the temperature you want.
- 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.
- Please don't use marinade or steak sauce.
What to serve with grilled ribeye steaks?
The steaks are excellent, but butter is always good. Top with a pat of butter or Blue Cheese and Garlic Compound Butter.
We love potato side dishes like simple baked potatoes, Easy Roasted Red Potatoes, Crispy Parmesan Baked Potatoes, or Twice Baked Potatoes.
A fresh salad or other vegetables like broccoli, asparagus, or green beans are a simple way to round out your meal.
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 airtight in the refrigerator for 4 days.
Like any leftover steak, I love mine cut up on a garden salad. But to reheat, a splash of oil in a skillet on the stovetop over medium heat works great.
Bone-in ribeye steaks are commonly known as Cowboy steaks and are thick and massive—usually 18 to 32 ozs. each. Cowboy steaks are commonly called Tomahawk steaks but have several other names.
This thickness of Tomahawk steaks requires a sear over high heat, then finishing grilling with indirect heat. This recipe using all direct heat is NOT appropriate for 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. 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 sells 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 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.
Quality does matter—only buy prime or choice grades. Don't buy lower-graded or ungraded ribeye steak—you will be disappointed.
How to Grill a Ribeye Steak on the Grill
- 2 ribeye steaks - 12 to 16 oz
- salt and pepper to taste - or 7:2:1 or 7:2:2 seasoning
- Start with prime or choice ribeye steaks. I like a 1 to 1 ¼ inch thick 10-12 oz. each. One of the most important steps is resting the steaks at room temperature for 30 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 grates.
- If there is a layer of trimmable fat, remove most of it.
- 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 6 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 about 12 minutes total time to get 140°-145° internal temperature.
- Remove and rest for 5-10 minutes minimum. A light foil tent is a good idea here.
Your Own Private Notes
- Try to do a rest of the steak at room temperature for 20-30 minutes before starting to grill. If not, the cooking time goes up and you many overcook the exterior of the steak.
- 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 5-10 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 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.
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Originally Published June 23, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.