Quick Look at How to Grill Ribeye on a Gas Grill
- Ready In: 15 minutes!
- Difficulty: easy, beginner-level
- Serves: 4
- Main Ingredients: ribeye steaks, salt and pepper!
- Equipment: clean gas grill
- Dietary Info: Whole30, Paleo, Dairy-Free, and Gluten-Free.
- Optional Flavor Boosters: homemade steak marinade or the best steak dry rub recipe.
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Why You’ll Absolutely Love This Recipe
- So simple → only 3 ingredients!
- Restaurant-quality steaks on the table in about 15 minutes with a salt and pepper crust.
- Pro tips on grill zones, internal temperature chart, and checking doneness with or without a thermometer.
- Option to add more flavor – hello simple steak dry rub or grilled steak marinade!
- Serve with the BEST herbed butter for the dinner of your dreams!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Steaks – Ribeye steaks are known for their marbling, which produces tender, melt-in-your-mouth meat. We used boneless, but you could easily use bone-in ribeye steaks (a.k.a. tomahawk steaks).
- Salt & Pepper – Keep the seasoning simple for an amazing crust on the best cut of beef!
- Butter – If serving with the garlic herb butter, sub plant-based butter to make it dairy-free.
Pro Tips for Prepping the Gas Grill
Turn the grill on and bring up to a high heat (450-500 degrees F). Make sure the grill grates are clean and, once hot, spray the grates with a non-stick cooking spray. A high heat sear will help seal in all those juices and give you beautiful char marks.
How To Grill Ribeye on a Gas Grill
Step 1 – Season steaks with salt and pepper. Sear on a preheated, clean gas grill for 3-4 minutes per side. Move to indirect heat to finish to desired internal temperature.
How Long To Grill Ribeye Steak
| Finish | 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 Done | 160 degrees F |
How To Check Doneness Without A Meat Thermometer?
If you do not have a digital meat thermometer, you can carefully press on the middle of the steak. It will obviously be a little hot, so don’t linger too long but if the meat still feels squishy then it is more rare. It will firm up as the meat cooks for longer. For a medium finish, pull off the heat as soon as it feels slightly firm in the middle.
Step 2 – Let steaks rest for 5-10 minutes before serving or cutting.
The Best Sides For Grilled Ribeye
This steak is so good that it’ll work with basically any side dishes.
- Keep it all on the grill with baked potatoes on the grill and easy grilled asparagus.
- Or try our crispy parmesan brussel sprouts, delicious homemade garlic bread, or a light strawberry spinach salad.
- Another dinner option would be to cut-up the steak and it in a bowl to make our grilled steak rice bowl + street corn!
Grilled Ribeye Steaks FAQs
Yes, this will allow the steak to cook more evenly! Plus, a room temperature steak will develop a better crust.
Start with direct heat to get a nice sear on the outside. Then move to indirect heat to decrease the chance of your meat burning until it reaches your desired finish temp.
They are flipped once, so that both sides of the steak get a nice sear. Once it is on indirect heat, there is no need to flip.
Other Simple Steak Recipes For Dinner You Might Like
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Equipment
Ingredients
- 1-2 pounds ribeye steaks
- kosher salt and ground black pepper
Instructions
- Prep: Clean the grill grates and preheat the gas grill to a high heat (450-500℉). Let 1-2 pounds ribeye steaks come to room temperature while the grill heats.
- Season: Season the steaks with kosher salt and ground black pepper on both sides (option to use an easy steak marinade or homemade 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!
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 homemade chimichurri sauce or steak horseradish sauce!
- Storage: any leftover steak can be kept in an airtight container in the fridge for 4-5 days.
Bridget says
Yes – this was surprisingly easy and delish!!