There’s nothing like a perfectly cooked steak, and it doesn’t just happen on accident. After years of grilling, we’ve perfected the grilled steak and are here to share all of our tips and tricks so that you can get restaurant quality steak on your dinner plate. Don’t have a grill? Check out our ribeye steak post where we cook it up over the stovetop.
Looking for More Recipes Like This?
Then you’ve got to try our Grilled Marinated Flank Steak. It’s served with our very own chimichurri sauce!
Key Ingredients & Substitutions
- Steaks – Ribeye steaks are known for their marbling, which produces tender, melt-in-your-mouth bites. We used boneless, but you could easily used bone-in ribeye aka tomahawk steaks.
- Salt & Pepper – We decided not to mess with a good thing and go with the OG seasonings to enhance the natural flavors in this steak. But if you’re looking for something with a little more oomph, try our steak dry rub or our best steak marinade.
How To Grill Ribeye Steak
Place your seasoned steak on a the hot grill and cook them for 3-4 minutes on each side.
How Long To Grill Ribeye Steak
The answer to this question really depends on your personal preference. Our recommended cook-time of 3-4 minutes per side will yield a medium rare steak, but follow this guide if you prefer something different: Rare: 120-130 degrees F.; Medium – Rare: 130-140 degrees F.; Medium: 140-145 degrees F.; Medium-Well: 145-155 degrees F.; Well: 160 degrees F.
Let your steaks rest for about 5 minutes before slicing to retain as much of those juices as possible.
The Best Sides For Grilled Ribeye
This steak is so good that it’ll work with basically any side dishes. But if you’re going for a classic steak dinner, our go-to sides are baked potatoes on the grill, grilled asparagus or crispy parmesan brussel sprouts, some delicious garlic bread, or a light strawberry spinach salad. Or throw everything in a bowl to make our grilled steak rice bowl + street corn!
Recipe FAQs and Tips
- Should I grill ribeye with direct or indirect heat? We prefer direct heat to get a nice sear on the outside of the meat. Indirect heat will decrease the chance of your meat burning, but it won’t yield that nice seared exterior.
- Do I flip it once or multiple times while cooking? Just once so that both sides of the steak get evenly grilled.
- Let the steak come to room temperature before grilling:This allows the steak to cook more evenly! Plus, a room temperature steak will develop a better crust.
- Does grilling ribeye over charcoal taste better than gas? Honestly, this comes down to personal preference. I use gas as it allows me to have more control of the heat, but charcoal would work too!
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Grilled Ribeye Steak Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Beef
- Method: Grill
- Cuisine: American
Description
Our perfectly Grilled Ribeye Steak is the the best way to cook this incredible cut of meat for dinner tonight!
Ingredients
- 1–2 pounds of ribeye steaks
- kosher salt and ground black pepper
Instructions
- Prep: Clean the grill grates and preheat to a high heat (450-500 degrees F).
- Season: Sprinkle salt and pepper on both sides of each steak (option to use a steak marinade or steak dry rub, for even more flavor).
- Grill: Place steaks directly on the hot grill grates over direct heat. Let sear for 3-4 minutes with the cover closed. Flip steaks and let cook for another 3-4 minutes. Use a meat thermometer to take the internal temperature of each steak. If they haven’t reached your desired internal temperature (see Notes) then move them to indirect heat until that desired temperature is reached.
- Rest + Serve: Remove steaks from the grill and let rest for 5 minutes. Option to serve with an Easy Herbed Butter or enjoy in our Grilled Steak Rice Bowl + Street Corn!
Notes
- Internal Temperature: Rare: 120-130 degrees F.; Medium – Rare: 130-140 degrees F.; Medium: 140-145 degrees F.; Medium-Well: 145-155 degrees F.; Well: 160 degrees F.
- Sauce: looking for a yummy sauce to serve with your steak – try our Chimichurri Sauce or Steak Horseradish Sauce!
- Storage: any leftover steak can be kept in an airtight container in the fridge for 4-5 days.
Nutrition
- Serving Size: 6 oz
- Calories: 366
- Sugar: 0 g
- Sodium: 458.3 mg
- Fat: 18.7 g
- Carbohydrates: 0.2 g
- Fiber: 0.1 g
- Protein: 49 g
- Cholesterol: 114 mg
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