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.
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🌟 Why You'll Love this Recipe
- It’s foolproof, even if it’s your first time grilling! With just salt, black pepper, and olive oil, you’ll get a perfectly grilled ribeye steak with a juicy center and a golden brown crust—no fancy techniques required.
- That smoky, steakhouse-worthy sear. Whether you’re using a gas grill or a charcoal grill, this method guarantees those beautiful grill marks and an incredible flavor that beats anything from a pan.
- It’s pure, beefy perfection. Ribeye is the king of steaks for a reason—it’s a well-marbled cut of meat that stays tender and packed with flavor. This recipe keeps it simple and lets the steak shine!
🥘 Ingredients
- Ribeye Steaks – The star of this recipe! A well-marbled cut of meat that delivers a juicy steak with bold, beefy flavor and a tender bite.
- Kosher Salt & Black Pepper – Classic seasonings that bring out the steak’s natural richness while complementing the smoky flavor from the hot grill.
- Avocado Oil – A high smoke point oil that helps create a golden brown crust while preventing the steak from sticking to the grill grates. Olive Oil is not ideal for this recipe.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the steaks: Pat the ribeye steaks dry with paper towels to remove excess moisture. This helps achieve a better sear on the hot grill.
Bring to room temperature: Let the steaks sit out for 30 minutes before grilling. This ensures even cooking and a juicy steak.
Preheat the grill: Clean the grill grates and lightly coat them with avocado oil using tongs and a paper towel. Preheat to high heat (450-500°F).
Season the steaks: Generously season both sides of the steak with kosher salt and black pepper. This enhances the natural flavor and helps create a flavorful crust.
Grill the steaks: Place the steaks on the hot grill and close the lid. Cook for 4-5 minutes per side, or until your desired level of doneness. See the notes for the best cooking method for thicker steaks.
Rest the steaks: Transfer the steaks to a cutting board and let them rest for 10 minutes. This allows the juices to redistribute, keeping the steak tender and flavorful.
Slice and serve: Cut the steak against the grain for maximum tenderness and serve immediately.
👩🏼🍳 Chef's Tips
- Let the steaks reach room temperature before grilling. A cold steak won’t cook evenly, so give it at least 30 minutes to warm up for the best results.
- Use a meat thermometer instead of guessing. Checking the internal temperature is the best way to cook ribeye steaks exactly how you like them—no overcooked or undercooked surprises!
- Let the steak rest before slicing. It might be tempting to cut into it right away, but giving it 10 minutes allows the juices to redistribute, ensuring a juicy steak every single time.
📖 Substitutions & Variations
- Use a different high smoke point oil. If you don’t have avocado oil, try grapeseed oil or beef tallow—they hold up well to high heat without burning.
- Add a pat of butter for extra richness. Once the steak is off the grill, top it with a pat of butter or compound butter for even more flavor.
- Try a dry rub for a bolder taste. While simple seasoning lets the steak shine, a dry rub with smoked paprika, garlic powder, or Montreal seasoning can add an extra kick.
🍴 Serving Suggestions
- Classic Steakhouse Style – Pair your juicy steak with a baked potato, grilled asparagus, and a crisp Caesar salad for a restaurant-quality meal at home.
- Bold & Buttery – Top your grilled ribeye with garlic herb butter or cowboy butter and serve with sautéed mushrooms and a side of creamy mashed potatoes.
- Light & Fresh – Balance the richness of the steak with a fresh tomato salad, grilled zucchini, and a glass of red wine like Brunello di Montalcino.
💭 Recipe FAQs
For thicker steaks (over 1.5 inches), use indirect heat after searing. Sear both sides over high heat for a few minutes, then move the steak to a cooler part of the grill and close the lid. This lets the inside cook gently without charring the outside. Always use a meat thermometer to check the internal temperature for the best results!
🥣 Storage & Reheating
Refrigerate: Store leftover steak in an airtight container or wrap it tightly in plastic wrap or aluminum foil. It will stay fresh in the fridge for up to 3 days.
Reheat: To keep it tender, reheat leftover steak in a cast iron pan over medium heat or in the oven at 275°F until warmed through. Avoid microwaving, as it can dry out the steak.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 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!