Grilling a perfect ribeye steak is simpler than you might think. You’ll need high heat (450-500°F), proper seasoning, and about 3-4 minutes per side for medium-rare. The secret lies in starting with room-temperature meat, getting a good sear, and allowing proper rest time. I’ve grilled hundreds of ribeyes over the years, and I’m going to share exactly how to do it right every time.
Quality tools make grilling ribeye steaks much easier and more precise
Must-Have Tools
- Quality long-handled tongs (I use OXO 16-inch tongs)
- Instant-read meat thermometer (ThermoPro TP19 is my go-to)
- Grill brush for cleaning
- Heavy-duty grill gloves
- Small spray bottle (for flare-ups)
Nice-to-Have Extras
- Cast iron grill press (for even searing)
- Stainless steel grill basket
- Silicone basting brush
- Digital timer
- Meat tenderizer (for tougher cuts)
Safety First: Grilling Precautions
Always keep a fire extinguisher nearby when grilling. I once had a serious flare-up that caught me off guard, and I was thankful to have one within reach.
Basic Safety Rules
- Never leave your grill unattended
- Keep a spray bottle of water nearby for flare-ups
- Maintain a 3-foot safety zone around your grill
- Wear heat-resistant gloves
- Use long-handled tools to avoid burns
Handling Flare-Ups
- Keep the lid open when searing fatty cuts like ribeye
- Move steaks to indirect heat if flare-ups occur
- Trim excess fat to minimize fire risks
- Avoid spraying large amounts of water directly on flames
- Clean your grill regularly to prevent grease buildup
Choosing Your Grill Type: Charcoal vs. Gas vs. Pellet
| Grill Type | Pros | Cons | Best For |
| Charcoal | Superior smoky flavor, highest heat (500-700°F), authentic char | Longer setup time, temperature control challenges | Purists seeking maximum flavor |
| Gas | Quick startup, precise temperature control, consistent results | Less smoky flavor, typically lower max temps | Weeknight grilling, beginners |
| Pellet | Set-and-forget convenience, good smoke flavor | Lower max temperatures, less intense sear | Those who prioritize convenience |
I’ve grilled ribeyes on all three types, and while I prefer charcoal for the flavor, I often use my gas grill on weeknights when time is tight. The key is understanding how to maximize each grill’s strengths.
Wood Flavor Recommendations
Adding wood chips or chunks to your grill can elevate your ribeye steak with delicious smoky flavors. Here are the best wood options for ribeye:
Strong Flavor Woods
- Hickory: Bold, bacon-like flavor
- Mesquite: Intense, earthy taste
- Oak: Strong but not overpowering
Medium Flavor Woods
- Maple: Subtle sweetness
- Pecan: Nutty, milder than hickory
- Walnut: Distinctive, slightly bitter
Mild Flavor Woods
- Cherry: Sweet, fruity notes
- Apple: Subtle, slightly sweet
- Alder: Delicate, hint of sweetness
Pro Tip: For ribeye steak, I recommend hickory or oak for a traditional steakhouse flavor. If you prefer something milder, cherry wood adds a subtle sweetness that complements beef beautifully without overpowering it.
Step-by-Step: How to Grill a Ribeye Steak Perfectly
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Prepare the Steak
Remove your ribeye from the refrigerator 30-45 minutes before grilling to bring it to room temperature. Pat it dry with paper towels to ensure a better sear. Trim excess fat to prevent flare-ups, but leave some for flavor.
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Season Generously
Apply kosher salt and freshly ground black pepper liberally to both sides. For a simple enhancement, rub with a small amount of olive oil first. For more flavor, try my favorite blend: 2 tablespoons Montreal steak seasoning, 1 tablespoon brown sugar, 1 teaspoon smoked paprika.
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Preheat Your Grill
Heat your grill to high temperature (450-500°F). For charcoal, wait until coals are covered with white ash. For gas, preheat for 10-15 minutes with the lid closed. Clean and oil the grates to prevent sticking.
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Sear the Steak
Place the ribeye on the hottest part of the grill. For a 1-inch thick steak, sear for 3-4 minutes without moving it. This creates those beautiful grill marks and develops flavor.
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Flip and Finish
Flip the steak once using tongs (never pierce with a fork). For crosshatch marks, rotate the steak 45 degrees halfway through cooking on each side. Cook the second side for 3-4 minutes for medium-rare.
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Check Temperature
Use an instant-read thermometer inserted into the thickest part of the steak. For medium-rare, look for 130-135°F (the temperature will rise 5-10 degrees while resting).
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Rest the Steak
Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows juices to redistribute throughout the meat. For extra flavor, top with a pat of compound butter while resting.
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Slice and Serve
Slice the ribeye against the grain for maximum tenderness. Serve immediately with your favorite sides.
Temperature Guide and Timings
| Doneness | Internal Temp | Center Color | Approx. Time Per Side (1″ thick) | Description |
| Rare | 125°F | Bright red, cool center | 2-3 minutes | Very soft when pressed, minimal resistance |
| Medium-Rare | 135°F | Warm red center | 3-4 minutes | Slightly firm with some spring back |
| Medium | 145°F | Pink center | 4-5 minutes | Firm with moderate spring back |
| Medium-Well | 155°F | Slightly pink center | 5-6 minutes | Firm with little spring back |
| Well-Done | 165°F | Brown throughout | 6-7 minutes | Very firm with no spring back |
Remember: These times are approximate and will vary based on your grill’s temperature, the steak’s thickness, and starting temperature. Always use a meat thermometer for accuracy!
Common Beginner Mistakes (And How to Avoid Them)
What To Do
- Bring steak to room temperature before grilling
- Pat steak dry before seasoning
- Preheat grill thoroughly (450-500°F)
- Use tongs to flip (never a fork)
- Let steak rest 5-10 minutes before cutting
- Use a meat thermometer for accuracy
- Clean and oil grates before cooking
What To Avoid
- Grilling cold steak straight from refrigerator
- Constantly flipping the steak
- Pressing down on steak with spatula
- Cutting into steak to check doneness
- Overcrowding the grill
- Using low heat (prevents proper sear)
- Skipping the resting period
I ruined my first ribeye by flipping it too early and too often. The steak stuck to the grates, tore apart, and I lost all those flavorful juices. Now I let it sear undisturbed until it naturally releases from the grate – that’s when you know it’s ready to flip.
Troubleshooting Table: Quick Fixes
| Problem | Possible Cause | Solution |
| Excessive flare-ups | Too much fat dripping, grill too hot | Trim excess fat, move steak to cooler part of grill, keep lid open |
| Steak sticking to grates | Grates not clean or oiled, flipping too early | Clean and oil grates before cooking, let steak sear properly before flipping |
| Outside burned, inside raw | Heat too high, steak too thick or cold | Use two-zone fire: sear then move to indirect heat to finish |
| Tough, chewy texture | Overcooked, not rested, cut with grain | Use thermometer for doneness, rest properly, slice against grain |
| Bland flavor | Insufficient seasoning, poor quality meat | Season generously, use kosher salt, buy higher grade beef |
Two-zone fire setup: direct heat for searing, indirect heat for finishing thicker steaks
Ribeye Grilling FAQs
Should I marinate a ribeye steak before grilling?
Ribeye steaks typically don’t need marinating because they’re already well-marbled with fat, which provides plenty of flavor and tenderness. A simple seasoning of salt and pepper is often all you need. If you do want additional flavor, a dry rub or a quick 30-minute marinade is sufficient. Avoid acidic marinades for longer periods as they can make the meat mushy.
How long should I let my ribeye steak rest after grilling?
For a 1-inch thick ribeye steak, rest for 5-10 minutes. For thicker cuts (1.5-2 inches), rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat instead of running out when you cut into it. Cover loosely with foil to keep warm, but don’t wrap tightly or you’ll cause the steak to steam and lose its crisp exterior.
Should I close the grill lid when cooking ribeye steak?
For steaks thinner than 3/4 inch, leave the lid open to prevent overcooking. For thicker steaks (1 inch or more), close the lid after the initial sear to create convection heat that cooks the steak evenly. However, if you’re experiencing flare-ups from the fatty ribeye, keep the lid open to prevent the flames from intensifying.
What’s the best thickness for a grilled ribeye steak?
The ideal thickness for a grilled ribeye is 1.25 to 1.5 inches. This thickness allows you to get a good sear on the outside while still controlling the internal doneness. Thinner steaks cook too quickly and can easily become overdone, while extremely thick steaks (over 2 inches) can be challenging to cook evenly without specialized techniques like reverse searing.
Should I use olive oil on ribeye steak before grilling?
A light coating of oil can help seasonings stick and promote even browning. However, because ribeye is already fatty, oil isn’t strictly necessary. If you do use oil, choose one with a high smoke point like grapeseed, avocado, or refined olive oil (not extra virgin olive oil, which has a lower smoke point and can burn at high grilling temperatures).
Pro Tips From My Experience
Preparation Tips
- Buy USDA Prime or Choice grade ribeye for best results
- Look for steaks with abundant marbling throughout
- Dry-age in your refrigerator for 2-3 days on a wire rack for enhanced flavor
- Apply salt 45 minutes before or right before grilling (avoid the in-between time)
- Let thick steaks warm at room temperature for up to an hour
Grilling Techniques
- Create a two-zone fire for better temperature control
- For extra-thick steaks, use the reverse sear method
- Rotate steaks 45° halfway through each side for crosshatch marks
- Baste with butter, garlic and herbs in the final minute
- Learn the finger test: compare steak firmness to the base of your thumb
Flavor Enhancements
- Make compound butter with herbs, garlic, and blue cheese
- Try coffee grounds in your dry rub for depth of flavor
- Add a sprig of rosemary to the grill for aromatic smoke
- Finish with flaky sea salt like Maldon
- Serve with a simple sauce like chimichurri or horseradish cream
Herb compound butter adds incredible flavor as it melts into the hot steak
Ready to Grill Your Perfect Ribeye Steak
Grilling the perfect ribeye steak doesn’t require professional training—just attention to detail and the right techniques. Start with quality meat, bring it to room temperature, season generously, and use high heat for that perfect sear. Remember to let your steak rest before slicing, and you’ll be rewarded with a restaurant-quality meal right in your backyard.
The more you practice, the better you’ll get at judging doneness by touch and timing. Soon, you’ll be grilling ribeye steaks that will impress even the most discerning steak lovers. Happy grilling!
