This grilled ribeye steak is one of the best steaks you'll ever have. It's beefy, tender, and best of all—it's super simple, and comes together in just 15 minutes.
Helpful Recipe Information
- Dry brine time: 1 hour
- Seasoning: salt, pepper, garlic
- Grilling time: 15 minutes
- Internal temperature: 125F
How To Make Grilled Ribeye Steak
For this grilled Ribeye steak recipe, I took a prime ribeye from Whole Foods and dry-brined the steak for 1 to help tenderize the meat.
Then, I seasoned the ribeye with salt, pepper, and garlic.
Then, I set up my grill for two-zone cooking and seared the ribeye until it hit an internal temperature of 100 degrees.
Then, I moved it over to the cooler side of my grill to finish off until it hit an internal temperature of 125F.
This resulted in one of the best ribeyes I've ever had, right up there with my smoked ribeye recipe.
The Ingredients (serving size: 2 ribeyes)
- Ribeye steak (2 steaks, boneless). I got two boneless ribeyes from Whole Foods.
- Salt. (1 tbsp). For the dry brine.
- Seasoning (1 tbsp). Use your favorite steak seasoning here.
The Directions
1. Dry brine the steak. If you have the time, I recommend dry-brining the ribeye for at least an hour, and up to 24 hours.
2. Season the ribeye and allow it to absorb the seasoning for 30 minutes at room temperature. Meanwhile, preheat your grill for two-zone cooking.
3. Place your ribeye on the hot side of your grill. Let it sear for two minutes, and then flip onto the other side.
Continue searing and flipping until your steak develops a nice crust and hits an internal temperature of 100F. Don't forget to also sear the fat cap. This should take 8-10 minutes depending how thick your steak is and how hot your grill is.
4. Remove the steak from the grill and insert an instant read thermometer. Place the steak back on the grill, this time on the cool side, and close the lid.
5. Finish cooking the ribeye until it hits an internal temperature of 125F. This should take 5-10 minutes.
6. Remove the steak from the grill and allow it to rest for 10 minutes. Then slice against the grain, serve, and ENJOY!
What Is A Ribeye?
A ribeye steak is a cut of beef taken from the rib section of the cow. It is known for its rich, beefy flavor and tenderness because of its marbling—the streaks of fat interspersed throughout the meat.
The ribeye comes from the rib primal cut, located between the chuck (shoulder) and loin. It is cut from the rib roast, also known as prime rib. Ribeyes can have the bone still attached (bone-in) or have it removed (boneless).
(Read about the differences between prime rib and ribeye).
The key characteristic of a ribeye is the marbling, which gives it its signature taste and texture. As the ribeye cooks, the fat melts into the meat, keeping it incredibly moist and enhancing the beef flavor in every bite. The marbling also makes ribeyes more tender than leaner cuts of beef.
When grilled or cooked properly, ribeye steaks are known for their tender, buttery texture and savory, robust beefiness. This makes them a favorite for steak lovers and special occasions.
For me, there's really nothing better than a tasty, juicy ribeye.
Why This Recipe Works
Here's why you're going to love this grilled ribeye recipe.
Hot and fast. Unlike my smoked ribeye steak recipe, which takes about an hour, this grilled variation only takes about 15 minutes of grilling time.
Unbeatable flavor. Out of all the grilled steaks, ribeye truly may be the steak with the most amount of flavoring, thanks to its ridiculous marbling.
Perfect crust. When you do the flip-and-sear method on the grill, you're almost guaranteed to get a perfect, gorgeous crust on the outside. (Especially if you are using GrillGrates).
Dead simple. Preparing this steak recipe couldn't be any easier. All you need is the steak, seasoning, and a hot grill, and you've got an amazing meal.
Ribeye Steak Cooking Temperatures
I recommend cooking your ribeye medium-rare for the best taste and flavor. Always use a meat thermometer to measure the internal temperature of your steaks.
- Rare. 120ºF
- Medium rare. 130ºF
- Medium. 135ºF
- Medium-well. 140ºF
- Well-done. 150ºF.
Also remember that steak will continue cooking after you remove it from the grill. So remove the steak 5 degrees lower than your desired doneness.
Read this guide on how long to grill a steak for more.
Grilled ribeye Tips For Success
Grilling the perfect ribeye is easy if you follow these tips.
- Choose a great cut. Look for a ribeye with lots of marbling. If possible, go for a Prime ribeye.
- Dry brine. If you have the time, I recommend dry-brining your ribeye. This will enhance the flavor and make it even more tender.
- Season generously. A simple salt, pepper, garlic combination is my go-to seasoning for high-quality steaks like ribeyes.
- Heat your grill to high. We want our grill as hot as possible, in order to get a great crust and sear.
- Sear all sides. You should sear all four sides of the ribeye to get the best crust possible.
- Use two-zone cooking. After you've gotten a great crust, move the ribeye over to the cool side of your grill to finish cooking. This will ensure a more even cook.
- Use a meat thermometer. A meat thermometer tells you exactly when your ribeye is at your desired temperature. Probe the steak in the center to get the most accurate reading.
- Let your meat rest. Always let your grilled ribeye rest for 5-10 minutes before slicing into it. This allows the juices to redistribute throughout the meat.
Sides Dishes For Grilled Ribeye
A flavorful side dish that adds a hearty and savory element to the meal.
A classic comfort food that pairs nicely with the steak.
A summer classic that goes perfectly with steak.
More Steak Recipes To Try
Grilled Ribeye Steak
Ingredients
For The Steak
- 2 ribeye steaks boneless
- 1 tbsp salt
- 1 tbsp steak seasoning
Instructions
- Dry brine the steak. If you have the time, I recommend dry-brining the NY Strip for at least an hour, and up to 24 hours.
- Season the steak liberally and allow the steak to absorb the seasoning for 30 minutes at room temperature. Meanwhile, preheat your grill for two-zone cooking.
- Place your ribeye on the hot side of your grill. Let it sear for two minutes, and then flip onto the other side. Continue searing and flipping until your steak develops a nice crust and hits an internal temperature of 100F. Don't forget to also sear the fat cap. This should take 8-10 minutes depending how thick your steak is and how hot your grill is.
- Remove the steak from the grill and insert an instant read thermometer. Place the steak back on the grill, this time on the cool side, and close the lid.
- Finish cooking the ribeye until it hits an internal temperature of 125F. This should take 5-10 minutes.
- Remove the steak from the grill and allow it to rest for 10 minutes. Then slice against the grain, serve, and ENJOY!
