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Grilled Ribeye Steak

This Grilled Ribeye Steak recipe is simple, beginner-friendly, and delivers a perfectly juicy, flavorful steak every time. With just salt, pepper, and the right grilling technique, you'll achieve a delicious crust and tender, mouthwatering bite.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Resting Time 10 minutes
Total Time 23 minutes
Servings 4 Servings
Calories 267kcal
Author Meghan Birnbaum

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

How to Know When Your Steak is Done
  • 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+
Tip: Always remove your steak 5 degrees before your target temperature. It will keep cooking a little after you take it off the grill.
How to Cook Thicker Ribeye Steaks (Over 1.5 Inches Thick)
  • 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!
    • Instead, use two zones on your grill:
      1. Start by searing the steak over high heat for a few minutes on each side.
      2. Move it to a cooler part of the grill (or turn the heat down).
      3. Close the lid and let it finish cooking slowly until it reaches the temperature you want.

Nutrition

Serving: 1Serving | Calories: 267kcal | Protein: 23g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 1803mg | Potassium: 304mg | Vitamin A: 17IU | Calcium: 9mg | Iron: 2mg