My Grilled Ribeye Steak recipe brings out the best in a well-marbled cut of meat, creating a juicy steak with a golden brown crust and bold, beefy flavor. With just kosher salt, black pepper, and olive oil, this method guarantees perfect grill marks and tender, mouthwatering results every time.
This grilled ribeye steak is the perfect balance of a juicy steak with a golden brown crust, infused with smoky flavor from the hot grill. A well-marbled cut of meat, ribeye is known for its incredible flavor and tender bite. Cooked over medium-high heat on a gas grill or charcoal grill, it develops beautiful grill marks and a rich, beefy taste that’s perfect for any occasion.
Looking for more? Try my Grilled Striploin Steak, Tagliata di Mazno, Grilled Flank Steak, and Grilled Lamp Chops.
📋 Recipe
Grilled Ribeye Steak
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Equipment
- Grill
- Meat Thermometer
- Cutting board
- Sharp knife
- Basting brush
Ingredients
- 4 1-inch boneless ribeye steaks
- 1 Tablespoon kosher salt
- 2 teaspoons fresh cracked black pepper
- 1 Tablespoon avocado oil or another high smoke point oil
Instructions
- Prepare the steaks: Pat the ribeye steaks dry with a paper towel and let them sit at room temperature for 30 minutes. This helps them cook more evenly.
- Preheat the grill: Clean the grill grates and lightly coat them with avocado oil using tongs and a paper towel. Preheat the grill to high heat (450-500°F).
- Season the steaks: Evenly sprinkle kosher salt and fresh cracked black pepper on both sides of the steaks.
- Grill the steaks: Place the steaks on the hot grill and close the lid. Let them cook for 4-5 minutes per side. See the notes below for preferred cook times and the best method for thicker steaks.
- Rest the steaks: Move the steaks to a cutting board or plate and let them sit for 10 minutes. This keeps them juicy.
- Slice and serve: Cut the steaks against the grain (this makes them more tender) and serve.
Notes
- Rare: 120-125°F (Cool red center) – Take off the grill at 115-120°F
- Medium-Rare: 130-135°F (Warm red center) – Take off at 125-130°F
- Medium: 135-140°F (Warm pink center) – Take off at 130-135°F
- Medium-Well: 145-150°F (Slightly pink center) – Take off at 140-145°F
- Well Done: 155°F+ (Little to no pink) – Take off at 150°F+
- If your steak is really thick, don’t just cook it over high heat the whole time. The outside will burn before the inside is done!
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- Instead, use two zones on your grill:
- Start by searing the steak over high heat for a few minutes on each side.
- Move it to a cooler part of the grill (or turn the heat down).
- Close the lid and let it finish cooking slowly until it reaches the temperature you want.
- Instead, use two zones on your grill:
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Laurie
I had no idea grilling a steak was so easy! Thanks!