How to Grill a Ribeye Steak

When you are hungry for a gorgeous ribeye steak but are pressed for time, only the grill will do, especially if you need to keep the mess out of the kitchen! We’re here to show you how to grill a ribeye steak perfectly every time. Beautiful char, tender and juicy inside, perfect finish, and all the best flavor. What could be better?

Ribeye is unarguably one of the best steaks money can buy. You can get a more tender cut of beef (filet mignon) and maybe a technically more flavorful cut (New York Strip), but you cannot get a better marriage of the two than ribeye.

If you’re having guests or celebrating a special occasion, nothing says thoughtful, generous host like serving grilled ribeye.

My favorite thing about it (except for the taste) is that grilling it to perfection is a matter of sticking to a set of simple rules.

Just follow my step-by-step instructions below and your ribeye will always be gorgeously charred on the outside and juicy on the inside.

🛒 Ingredients

Ribeye – Here’s how to pick a good ribeye. First, look for the prime or choice label. You want to find bright, clean-looking, red meat with no grainy areas, brown or yellow sections, or mushy-looking areas. It should have consistent marbling.

The steak we chose was about 1 to 1 1/2″ thick. Thickness does matter because if it is too thin, it will be hard to keep it even the slightest bit pink in the center, and if it is too thick, it will be hard to get the innermost part even slightly warm before the outside is burned.

A bone-in rib eye steak will always be more appealing to me but feel free to choose a boneless cut if that is your preference.

Montreal Seasoning – You will make a homemade Montreal seasoning blend using garlic powder, onion powder, dry mustard, oregano, paprika, red pepper, cumin, coriander, salt and black pepper. You will have extra to save.

⏲️ Equipment and Tools

• Grill. We used the Big Green Egg which is a Kamado-style charcoal grill but you can also use a gas grill, a pellet grill, or an electric grill with excellent results.
• BBQ Tongs
• Seasoning Shaker
• Wireless Meat Thermometer

🔥 Instructions

Step One: Pull the meat out of the refrigerator and let it rest at room temperature for about twenty minutes. Preheat your grill to 425°F to 450°F. The high heat will give your steak the perfect sear without overcooking the meat.

Step Two: Mix all of the seasonings in a small bowl.

Step Three: Spread the seasoning all over the meat on both sides. We like to use a small shaker when we can or just spoon it over the meat. Just be careful not to touch the meat with your spoon because you will have extra seasoning to save if it doesn’t get contaminated.

Step Four: Place the meat directly on the grill grates, and sear it for 3-5 minutes on each side, turning 90º halfway through on each side to get diamond-shaped grill marks.

Step Five: Continue grilling the meat until it reaches your desired doneness. Use an Instant Read Thermometer and base doneness on internal temperature since the grill time can vary based on the steak thickness and your grilling temp. For ribeye steak, we usually aim for a medium-rare finish.

• Medium Rare: 130°F-135°F
• Medium: 140°F-145°F
• Medium Well: 150°F-155°F
• Well Done: 160°F-165°F. 

❗ Recipe Tips and Tricks

• Don’t forget to pull the meat out of the fridge at least 20 minutes ahead of time. Bringing the meat to room temperature helps the ribeye steak cook more evenly.
• Let the meat rest for 5 minutes, lightly tented in aluminum foil before serving. This step is essential as it will allow the juices to redistribute inside the meat, keeping it moist.
• Don’t get hung up on what kind of salt to use. Kosher salt, pink Himalayan salt, or regular table salt will work just as well.
• Use a lid large enough to cover the steak if you experience any flare-ups. This will eliminate any charred steak.

🍳How To Cook Ribeye On The Stovetop

No grill? Your trusty stovetop can deliver an amazing rib eye if you cook it correctly. Here’s what you need to do.

• Take out the ribeye from the fridge and let it sit on the counter for 20-30 minutes before cooking.
• Preheat a cast iron skillet or another heavy nonstick pan over medium-high heat (as you can see, it will be very similar to the grilling method) for 5 minutes.
• When the skillet is well heated, add 1-2 tablespoons of oil.
• Add in the steaks, making sure there is some space left between them.
• Sear the steaks over medium-high heat and flip halfway through the cooking time. As a rough estimate, for a medium-rare finish, a 1-inch steak will need 12-14 minutes of cooking time, while a 1 1/2-inch steak will be ready in 14-16 minutes.

Note: Always cook your steak based on its internal temperature and use a meat thermometer to measure it accurately. For medium-rare your target temp is 130-135°F.

🧑‍🍳 Storage and Reheating

Keep leftover steak in the refrigerator in an airtight container for up to four or five days. It is easier to reheat if you cut it into strips or cubes.

You can freeze leftover steak for up to six months in a deep freeze, kept in an airtight container or freezer-quality plastic bag that zips.

Don’t microwave leftover steak. The best way to reheat it is on the stovetop in a hot cast iron skillet, in an air fryer, or the oven. I like to cut it into cubes because that makes it faster to reheat, and it doesn’t dry out as much.

🌶️Additions and Substitutions

• We love using this homemade Montreal seasoning, but there is nothing wrong with buying a steak seasoning blend, either. We do both! If you need the easy button this week, by all means, purchase a pre-mixed steak seasoning blend instead.
• Did you find New York Strip, T-Bones, or Porterhouse Steaks instead? The method for grilling these steaks is essentially the same. Check out our New York Strip vs Ribeye and Porterhouse vs Ribeye comparisons to see the differences between these cuts. And if you never cooked these types of steak before, check out our recipes for grilled Porterhouse steak, grilled T-Bone steak, Perfect Tomahawk Steak and smoked New York Strip.
• Some people like to use steak sauce; I like to add a pat of butter to my hot steak on the plate instead. It gives the steak a richer taste that never disappoints!
• Get fancy and serve this gorgeous ribeye with a blue cheese sauce or some compound butter.

🍽️Serving Suggestions

It is my humble opinion that ribeye can serve as a meal all unto itself. Hey! I like protein, okay? If you aren’t a fan of that approach, add anything your heart desires. A green salad and mashed potatoes is a classic pairing.

A smoked baked potato, grilled beer corn on the cob, or sweet potatoes grilled in foil are iconic side dishes for steaks. A plate of crispy fries covered in bacon and cheese is decadent.

Fresh-baked rolls are over the top. I will tell you the easiest way to get fresh-baked rolls: buy the brown-and-serve or frozen varieties at your grocery store and follow the instructions on the package.

Of course, it’s also possible to lighten up this meal, considering ribeye is pretty filling on its own. You can always choose a veggie side such as grilled carrots with balsamic glaze or grilled broccolini to pair with your steak.

🥩More Ribeye Steak Recipes

Looking to upgrade your ribeye grilling game? There are so many ways to enjoy this tasty cut!

The ribeye cap, also known as spinalis steak has amazing flavor and texture. My grilled ribeye cap steak is a must-try for all BBQ enthusiasts.

A thick cut like the Cowboy benefits from using the reverse sear method. This grilled reverse-sear Cowboy ribeye turns out perfect every time and makes for a showstopping dish to impress your guests!

Herb butter adds a touch of magic to the classic ribeye. With an added smoky touch, we find ourselves coming back to this herb butter grilled rib-eye steak again and again.

When you have some extra time on your hands, smoked ribeye steak is definitely worth the longer wait. The rich flavor and melt-in-your-mouth experience will be impossible to forget.

❓ Recipe FAQ

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