Perfect Grilled Ribeye Steak + Video
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Perfectly Grilled Ribeye Steak is a must, especially during the summer! All you need are a few good-quality steaks, a touch of olive oil, and salt and pepper to enhance the flavor. Learn how to grill ribeye steak with our guide, complete with cooking times and a temp chart!
Table of Contents
Grilled Ribeye Steak
This how-to will help you make the best steak you will ever eat in your life!
All summer long, you’ll find me on the back patio grilling up something delicious. And living in Arizona, I am more than happy to stand outside grilling even when it’s 115°F outside.
That’s how much I love a good grilled ribeye steak!
It’s really not hard to make once you know the proper technique. And that, my friends, is what I’ll be sharing with you all here today!
Have you tried any of my other grilling recipes? This Grilled Zucchini is one of my favorite ways to use up extra zucchini from the garden.
And Grilled Hawaiian Ham Kabobs are a perfect portable breakfast or brinner.
Or, maybe you’re more in the mood for chicken. My Southwestern Style Grilled Pizza with Chicken is bursting with bold flavor in just 30 minutes!
Ingredient Notes and Substitutions
- Ribeye Steaks – You want them about 1 to 1 ¼ inches thick, about 1 pound each!
I love grilling ribeye steak — it’s well-marbled with a good amount of fat, meaning it comes out super juicy and tender when cooked.
A good sub would be a New York strip as it cooks up similarly at the same temp and time. Sirloin steak will cook faster, while a filet mignon needs either a lower heat or less time on the grill. - Olive Oil – Adds a touch of moisture and helps the simple seasonings stick. You really only need a few drizzles… don’t overdo it, or you’ll end up with flare-ups on the grill.
Don’t ask how I know, just trust me on this one. Avocado oil would also work! - Kosher Salt & Ground Black Pepper – You don’t need much to highlight the natural flavors of the meat! The salt also helps form a nice crust.
Tips and Tricks for Grilling Ribeye Steak Like a Pro
- Prep the steaks before getting started.
I usually pull them out of the fridge about 30 minutes before cooking — allowing them to warm slightly will help them cook more evenly!
Pat them dry before you add the seasonings to help give you perfectly grilled ribeye steak. Any extra moisture on the surface will prevent that yummy sear from forming.
- Be generous with the seasonings.
Sprinkle the steaks liberally with salt and pepper, and don’t be afraid of the salt! It infuses into the meat and brings out the beefiness of the steak.
And remember, adding salt during cooking makes for flavorful food. Adding salt after grilling the ribeye steak will just give you super salty-tasting results!
- Patience is key.
I know it’s tempting to want to poke, press, and move the steaks as they cook, but it’s very important to leave them be to do their thing.
Allow them to cook for the grilling times I indicated below so they get that delicious sear!
- Let them rest.
Once cooked, place the steaks on a baking sheet and loosely tent with aluminum foil. Allow to rest for 5 minutes.
This will help the juices redistribute throughout the steak delivering a much more flavorful (and juicy) end result!
Prep Ahead
- Bring the steaks to room temperature
Kitchen Tools You Will Need
- Outdoor or Countertop Grill – I prefer grilling ribeye steak outside myself, but I know not everyone lives somewhere you can all year round!
- Long Tongs or Barbecue Gloves for flipping the meat.
- Meat Thermometer – Never second guess how long to grill ribeye steak so it’s safe to eat! A quick-read digital thermometer provides fast and accurate results.
Steak Cooking Times and Temperatures
Remember to use your meat thermometer to double-check the internal temperature of the grilled ribeye steak before you pull it off the heat! Below are my general recommendations for cooking times:
- Rare – Internal temperature 130°F, or 5-6 minutes per side
- Medium Rare – Internal temperature 135°F, or 7-10 minutes per side
- Medium – Internal temperature 140°F, or 9-11 minutes per side
- Well Done – Internature temperature 150°F, or 12-15 minutes per side
Now, for the grill temp, there will be some variation depending on the type of grill you use. But, generally, a higher temperature is best.
I usually set mine to between 450°F and 500°F for this grilled ribeye steak recipe.
And don’t forget about the importance of letting the meat sit at room temperature before grilling! This makes all the difference for even cooking.
Serving Suggestions
There are so many different sides that go great with ribeye steak on the grill! My Summer Vegetable Salad with its tangy basil vinaigrette is my go-to in the warmer months.
I also love this corn, tomato, and mozzarella salad, and my simple cole slaw is always a hit!
If you’re looking for some good year-round options, creamy mashed potatoes, sautéed mushrooms, or grilled asparagus would all be tasty.
And I’ve got about a million macaroni and cheese recipes to choose from if that’s more your style!
Storing and Reheating
Keep leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
I recommend using the low-and-slow method for reheating this grilled ribeye steak recipe. About 20-30 minutes in the oven at 250°F should do the trick!
Otherwise, use your stovetop. Place a skillet over low heat with a bit of butter, add the steak, cover, and heat for 3-5 minutes on each side.
A minute or so in the microwave will work in a pinch, but it’s not ideal!
Grill Ribeye Steak FAQ
You can use my grilled ribeye steak recipe to grill almost any type of steak! I went with ribeye as it’s one of my favorites. You can also try tenderloin, New York strip steak, top sirloin, T-bone, or porterhouse.
It really depends on personal preference.
The added olive oil will give you a flavorful crust, just like the ones you get at your favorite steak house.
But, if you want to marinate instead, try my garlic lime marinade! It works well on so many different meats.
Always oil your steak, not the grill!
Oiling the steak helps the seasonings stick and creates a better crust. Adding oil to the grill will make it burn off too quickly and potentially cause a flare-up. Again, don’t ask me how I know this…
Enjoy!
With love, from our simple kitchen to yours.
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Perfect Grilled Ribeye Steak + Video
Ingredients
- 4, 1 -1 ¼" thick good ribeye steaks , about 1 pound each
- olive oil, your favorite
- kosher salt
- fresh ground black pepper
Instructions
- Remove steaks from the refrigerator and place on a baking sheet lined with aluminum foil for about 15 minutes, covered with foil. Allowing the steaks to warm up slightly will help them to cook more evenly.
- Preheat grill to high. Drizzle your steaks with olive oil and rub it all over the steaks. Then liberally sprinkle with salt and pepper. Flip steaks and repeat. This will give the steaks that flavorful crust that good steak houses are known for.
- After your grill has preheated place steaks on the grill, diagonally to the grill grates ( ). Close the lid to the grill and allow steaks to cook. Dispose of the aluminum foil on your baking pan. Keep in mind – cook steaks 4-5 minutes per side for medium rare, 5-6 minutes per side for medium.
- After 2 minutes, move steaks to an opposite diagonal ( / ), this will make those fabulous cross hatch grill marks. Close cover to grill and allow steaks to cook for another 2-3 minutes.
- Flip steaks over with tongs so they are on the grill diagonal to the grill grates. After 2 minutes move steaks to an opposite diagonal. Cook for an additional 2-3 minutes for medium rare. Again use 2-3 minutes for each step if you are cooking medium rare, use 3 minutes per step if you are cooking medium.
- Place steaks on baking sheet and loosely tent with aluminum foil. Allow steaks to rest for 5 minutes. This will help the juices redistribute through out the steak delivering a more flavorful product!
- Serve and enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2014, updated and republished May 2025
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Whoa! That's WAAAAY too long on the grill unless we have drastically different ideas of a grill on "high" or what medium rare is, or what an inch and a half is. As stated above, that thickness is probably medium rare after 4-5 minutes per side.
Do this, make the OK symbol with your forefinger and thumb, then press on the meaty part under your thumb. That's what a rare steak should feel like. Do the same with your middle finger, that's med-rare, ring finger for medium, and pinky for burned (aka well). Use that quick test to know when it's about where you want it, then use a thermometer (DON'T CUT IT and let all the juice run out). And as said in the article, always let them sit for 5 minutes so the meat absorbs the juices intead of them running out when you cut it open.
I think it all depends on the thickness of he Meat…..
Read carefully, 1t's 4-5 minutes per side total, not added to the 2 minutes later in the recipe…
I have to agree with "Whoa! That's WAAAAY too long on the grill"
If you are going to critique the method, you should get your own blog and post it there.
To me the time is just fine, although I prefer to seal it on high and then bring the heat down to medium for better doneness
Do not salt it removes the moisture from the meat….salt after they ae done….
I just followed your instructions and the steaks were PERFECT! My husband ever said that I grill steaks better than him!
That is awesome to hear Maureen! So happy it worked for you. Happy grilling,
Do ypu leave the grille on high the entire time ?
Perfect Steak with this great recipe — thank you soooo very much !
that’s good us women are supposed to be better with the meat 😂 😂 maybe instead of the world arguing we could all use a laugh hopefully that helps chill those people out who are arguing about the recipe. I always change things up, but I never say things that can put someones feelings down just, because I don’t like something or want to change something about a recipe or a fashion design for that matter. hopefully people will be more thoughtful of others feelings. but you seem pretty chill girl you rock! just saying it’s almost always the guys complaining lmao 😂 yet they claim it is the other way around 🤣😂 let’s be honest here I’m not complaining about the man farting in bed, or running to the bathroom first etc. but they complain about so much fr and they are far more whiny, and they definitely talk way more from my experience anyway yeah ok it was I that made us late coming to a family or friends house because you were talking with your friend for hours dude what sense does that make? lmao 😂😜 guys are hilarious 😂 I swear! just saying. hopefully this will make someone smile and laugh 😂 I’m sure it won’t those guys though they will probably find something anything to not pick about lmao 😂 I’m funny and I know it! have a great day everyone!
Thank you soooooooooo much! Followed to a T, and made the best steak I've ever had from my grill!
Sure. If all you want is the criss-cross pattern, do it your way.
If you want your steak perfect (cross on the outside, rare on the inside and as little gray zone as possible in between), use max heat (pan litterally glowing) and keep flipping the steak every 5-10 seconds until the meat is cooked to the level of your inner desires. 😉 This is new to me as well, but try it!! 🙂
What would you say the temperature is when you say "high" for the grill?
700 to 800 degrees
You didn't include what the temperature is. I have an egg type ceramic grill and can crank up the temp to almost 700 for my "high". Hate to bother you but I get your idea.
Perfect Donna this is the way I do them also…and they are always great….my steaks may be a little larger than yours….but they turn out perfect just this way.
Donna I make mine just this way and they are perfect every time. My steaks may a little bit bigger than yours….but promise you just as wonderful tasting. Thanks so much…. I can't wait for summer.
I always make a compound butter to put on top when they're off the grill and resting. Usually roasted garlic/butter.
YES! I love it. We use rosemary garlic or rosemary lemon compound butter. It is amazing!!! Enjoy!
I'm a RARE steak lover! More rare rather than over cooked. A high temperature is correct. Garlic Pepper and granulated garlic makes the best steaks. Don't even order steaks in a restaraunt because no one can match our steaks at home.
Greetings from Canada
I'm a well done steak kinda woman and refuse to apologize for it!! I also don't like being told to save my money and just eat hamburger instead of a well done steak. If cooked properly the steak is not leathery and dry. It only becomes that way when it has to be returned to the grill because it wasn't cooked well the first time (or second or third time). If I am paying for a steak and order it medium well or well, that's the way I want it served to me. A competent and considerate chef will cook to please his / her guests.
When you close the lid on a grill you bake the meat rather than grilling it. Still good but…leaving the grill open to the air makes a much better crust (it doesn't steam) and is actually grilling. YUM!
I love grilling steaks this way! One other thing I do is have a spray bottle filled with water handy to calm the flames that always flare up, especially when I use olive oil. A slight char is nice. Charcoal briquette, not so much as this can spoil an otherwise delicious steak.
I love grilling steaks this way! One other thing I do is have a spray bottle filled with water handy to calm the flames that always flare up, especially when I use olive oil. A slight char is nice. Charcoal briquette, not so much as this can spoil an otherwise delicious steak.
Has anyone ever tried the method that grills the steak while still frozen? I tried it a while back and followed someone's recipe to a TEE. I have to admit the steaks were amazing but it's the only time I've seen it posted that way. Any thoughts yea or nay?
Since we live in Florida we can grill steaks in the winter LOL These are so tasty!