Grilling a ribeye steak on a gas grill isn’t hard, but a few key steps make all the difference. With the right cut, grill temperature, and a thermometer, you’ll get juicy, tender results every time. This guide shows you how to do it—simple, reliable, and beginner-friendly.
Jump To (scroll for more)
- 🔥 Why You’ll Love This Ribeye Steak Recipe
- 🔪 Ingredients for Ribeye Steak on the Grill
- 👨🍳Quick Overview: Grilled Ribeye Steak
- ⏰ How Long to Cook Ribeye on Grill (Doneness Guide)
- 🤔 Grilling Tips for Ribeye Steak
- ♨️ How to Cook Ribeye in the Oven (Sear and Bake Method)
- 🐄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 Readers:
⭐️⭐️⭐️⭐️⭐️ “Came out absolutely perfect and I am shockingly bad at cooking steak!” —Ross
⭐️⭐️⭐️⭐️⭐️ “Great simple seasoning! Thanks for the tips on how to prepare.” —Sharon Leslie
🔥 Why You’ll Love This Ribeye Steak Recipe
- Ribeye is the king of steaks. Juicy, tender, and packed with bold, beefy flavor thanks to that marbling.
- Beginner-friendly. No special tools—just a hot grill and a meat thermometer.
- Quick and flexible. From fridge to plate in about 20 minutes—or let the steak rest first for even better results.
- Simple seasoning. Just salt, pepper, and maybe a little garlic. That’s all you need.
- Proven method. Start with good meat, use the right temps, and get it right every time.
🔪 Ingredients for Ribeye Steak on the Grill
Ribeye steaks
Also called prime rib steaks, these come from the same cut as ribeye roasts and prime rib.
What to look for:
- Thickness: 1 to 1½ inches (a 1-inch steak weighs about 12–18 oz)
- Grade: USDA Choice or Prime for best results
- Boneless vs. Bone-In: Boneless cooks faster; bone-in looks impressive but takes longer
- Marbling: More marbling = more flavor and tenderness
Seasoning
- Kosher salt and black pepper work great.
- I use my All Purpose Seasoning (7:2:2) (salt:pepper:garlic), but Montreal steak seasoning is also a good choice.
- Want a marinade? Try my Easy Steak Marinade—it adds flavor, but it’s optional.
👨🍳Quick Overview: Grilled Ribeye Steak
1. Preheat the grill
Clean, oil, and preheat the grill to a surface temp of 450°F (medium-high on most gas grills). Make sure it’s fully preheated before grilling.
2. Trim, rest, and season
Trim any edge fat. Let the steaks rest at room temperature while the grill heats—about 30 minutes. Season just before grilling.
✅Pro Tip: Salt pulls out moisture at first, so season either right before grilling or at least an hour ahead for best results.
3. Grill
Grill with the lid closed. Flip every 5 minutes until the steak is about 3–5 degrees below your target internal temp.
✅Pro Tip: Pull steaks a few degrees early—carryover heat during resting will finish the job.
4. Rest
Let the steaks rest for at least 5 to 10 minutes before serving.
✅Pro Tip: Resting helps the juices reabsorb, so your steak stays moist and tender.
👇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 Cook Ribeye on Grill (Doneness Guide)
A 1-inch thick ribeye rested at room temperature will take about 9 to 10 minutes on a 450°F grill to reach medium-rare (130°–135°F). Always use a meat thermometer—time is just a rough guide.
Doneness Guide for Ribeye Steak:
- Rare (125°–130°F): Cool red center, about 6–8 minutes total. Harder to hit consistently—see tip below.
- Medium-Rare (130°–135°F): Warm red center, about 9–10 minutes. The sweet spot for most people.
- Medium (140°–150°F): Pink and firm, 10–14 minutes.
- Medium-Well (150°–160°F): Slight pink, 13–16 minutes.
- Well-Done (160°F+): Firm and brown, 15+ minutes. Not recommended—easy to overcook.
Want rare? Use a surface temperature of 400°–450°F and shorten the first side by 1 minute. Watch closely and check the temperature early—it's easy to overshoot.
👨🍳 Pro Tips for Doneness
- Use an instant-read thermometer and pull steaks off 3–5 degrees early. Carryover heat during resting will finish them.
- Timing varies with steak thickness, grill temp, and how long the steak rested before cooking.
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🤔 Grilling Tips for Ribeye Steak
- Trim excess edge fat to help prevent flare-ups.
- Rest the steak before grilling—if time allows. A 30-minute rest helps with even cooking, but it’s optional.
- Fully preheat the grill to 450°–500°F. That hot surface is key for searing and hitting your target doneness.
- Use direct heat for steaks up to 1½ inches thick. Thicker cuts may need a reverse sear.
- For grill marks, rotate the steak 90° halfway through each side.
- Always rest after grilling for 5–10 minutes so juices stay in the meat.
♨️ How to Cook Ribeye in the Oven (Sear and Bake Method)
Want a great steak without firing up the grill? Use this simple stovetop-to-oven method.
- Preheat the oven to 400°F.
- Heat a cast-iron or oven-safe skillet over medium-high heat with a bit of oil or butter.
- Sear the steaks for 2–3 minutes per side, until nicely browned. This sets the final color and adds flavor.
- Transfer the skillet to the oven and bake until the steaks reach your preferred internal temperature.
🔥 A thin, rare steak may not need any oven time at all. Always check with a meat thermometer before moving to the oven—or skip the oven entirely if it’s already done.
🐄Beef Steak Recipes
Looking for more great steaks? Try these next:
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 go big with Compound Steak Butter.
Round out the meal with:
- Fresh salad, grilled Mixed Vegetables, or Roasted Asparagus.
- Classic sides like baked potatoes—or try one of our favorites: Oven Roasted Red Potatoes, Parmesan Baked Potatoes, or Twice Baked Potatoes.
Wine pairing:
Cabernet Sauvignon, Merlot, or Pinot Noir are all great matches for ribeye.
❄️ Storing and Reheating Leftovers
Store leftover ribeye in an airtight container in the fridge for up to 4 days, or freeze for up to 4 months.
Reheating tip: Add a splash of oil to a skillet and warm over medium heat. Don’t overcook—it just needs to be warmed through.
Leftovers are great sliced onto a salad, stuffed in a sandwich, or even scrambled into eggs the next day.
❓FAQs
Yes—as long as the steak is no more than 1½ inches thick and weighs around 12–20 oz, you can use this same direct-heat method.
Thicker bone-in cuts like Cowboy or Tomahawk steaks (18–32 oz) need a different approach—usually reverse searing.
Technically, yes—but I don’t recommend it. You’ll need longer cook times and two-zone grilling. It’s even trickier with thick cuts. If you’ve got a good ribeye, cook it fresh for the best results.
Yes. Charcoal gives a smokier flavor and a hotter sear, but it’s harder to control the temperature. Gas is simpler—just preheat to 450°F and go.
📖The Recipe Card with Step-by-Step Instructions
Grilled Ribeye Steak on a Gas Grill (Juicy Every Time)
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
Preheat the grill
- Start with choice or prime ribeye steaks, 1 to 1¼ inches thick. Rest at room temperature for 30 minutes.
- While the steaks rest, clean and oil the grill grates. Preheat the surface temperature to 450°F–500°F (medium-high on most gas grills).
Trim, rest, and season
- Trim any easily removable edge fat to help prevent flare-ups.
- Season just before grilling—Kosher salt and pepper are great, or try my 7:2:2 seasoning with garlic. Montreal steak seasoning is also a solid choice.
Grill
- Place steaks on the grill and close the lid. Grill the first side for 5 minutes. For crosshatch marks, rotate 90° halfway through.
- Flip and continue grilling until the internal temperature is 130°–135°F for medium-rare—usually 9–10 minutes total.
Rest
- Remove from the grill and rest for at least 5–10 minutes. Tent with foil if desired.
Recipe Notes
Pro Tips:
- Resting steaks before grilling helps them cook more evenly.
- Use a grill surface temp of 450°–500°F—hot enough to sear, but not burn. Medium to medium high on most gas grills.
- Always rest after cooking. Juices reabsorb, and the internal temp will rise 2°–4°.
- Don’t rely on time alone—use an instant-read thermometer to get it right.
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