This perfectly grilled ribeye steak is an easy and impressive meal that delivers big flavor with just a few simple steps. With the right seasoning, a hot grill, and a meat thermometer, you can enjoy a restaurant-quality steak right at home. Whether you’re a seasoned griller or just getting started, this guide walks you through everything you need to know to master grilled ribeye.
Why You’ll Love This Grilled Ribeye Recipe
- Bold Flavor: Ribeye is known for its rich marbling, which creates a juicy, flavorful steak.
- Simple Prep: Just season, grill, and rest.
- Customizable: Works well with a variety of seasonings and side dishes.
- Foolproof Method: Grilling tips and a temperature guide help ensure perfect results every time.
What is Ribeye?
Ribeye comes from the rib section of the cow (ribs 6-12) and is known for its tenderness and fat marbling. The marbling melts during cooking, resulting in a juicy, flavorful steak. Ribeye can be boneless or bone-in and is perfect for grilling due to its natural richness.
Ingredients
- 1 tablespoon kosher salt
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons dried rosemary
- 1 1/2 teaspoons dried thyme
- 4 boneless ribeye steaks (1-inch thick)
How to Grill Ribeye Steak
- Prep the Steak: Pat steaks dry with a paper towel and let sit at room temperature for 30 minutes.
- Season: Mix all dry seasonings and coat steaks evenly.
- Preheat the Grill: Heat grill to high (450-500°F). Clean and lightly oil grates.
- Grill: Place steaks on the grill and close the lid. Cook for 4-5 minutes per side for medium-rare (130-135°F internal temp).
- Rest: Remove steaks from the grill, tent with foil, and rest for 10 minutes before slicing.
Internal Temperature Guide
| Doneness | Remove at | Final Temp |
|---|---|---|
| Rare | 120°F | 125°F |
| Medium-Rare | 130°F | 135°F |
| Medium | 140°F | 145°F |
| Medium-Well | 145°F | 150°F |
| Well Done | 150°F+ | 160°F+ |
Tips for Juicy Ribeye
- Use a thermometer: Ensures you hit the perfect doneness.
- Don’t press the steak: This squeezes out the juices.
- Let it rest: Essential for juicy, tender steak.
- Use two-zone grilling for thick steaks: Sear over high heat, finish over low.
Serving Suggestions
- Top with chimichurri or garlic butter.
- Serve with summer salads like tomato cucumber salad or grilled corn.
- Use leftovers in salads, pastas, or breakfast hashes.
Storage
Store leftover grilled steak in an airtight container in the fridge for up to 4 days. Reheat gently or enjoy cold in salads.
Final Thoughts
Grilled ribeye is a crowd-pleasing favorite that’s easy to make at home. With a good cut of beef, the right seasoning, and careful grilling, you’ll have a juicy, flavorful steak every time. This recipe is great for weekend grilling, special occasions, or anytime you want to treat yourself to a steakhouse-style meal.