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
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.
| 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.
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:
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.
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.
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.
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.
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.
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.
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).
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.
Slice the ribeye against the grain for maximum tenderness. Serve immediately with your favorite sides.
| 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!
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.
| 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 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.
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.
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.
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.
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).
Herb compound butter adds incredible flavor as it melts into the hot 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!
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