There are few things that a perfectly grilled ribeye steak can't make better. It's what I'm craving all summer long anytime I smell people heating up their grills. It's truly perfection in beef form.
Rib-eye on the grill is also something special. The smoke itself becomes an ingredient, as does that delicious char from the fire.
Grilled ribeye is pure carnivorous bliss, with its juicy, tender meat and the irresistible smoky char from the grill. It's the ultimate indulgence that satisfies all your meaty cravings!
Frequently Asked Questions
Grill time for a ribeye steak depends on the desired level of doneness. As a general guideline, grill the steak for 3-4 minutes per side for rare, 4-5 minutes per side for medium-rare, 5-6 minutes per side for medium, 6-7 minutes per side for medium-well, and 7-8 minutes per side for well done.
Preheat your grill to high heat, aiming for around 450°F (230°C). This high heat helps achieve a nice sear on the steak while ensuring it cooks evenly.
The best way to determine the doneness of a ribeye steak is by using an instant-read meat thermometer. For rare, the internal temperature should be around 120-125°F (49-52°C). Medium-rare is achieved at 130-135°F (54-57°C), medium at 140-145°F (60-63°C), medium-well at 150-155°F (66-68°C), and well done at 160°F (71°C) and above.
Yes, it's essential to let the ribeye steak rest for 5-10 minutes after grilling. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Keep it simple yet flavorful. Generously season the ribeye steak with salt and pepper on both sides. The flavors of the steak will shine through without overpowering it.
While it's generally recommended to thaw the steak before grilling, you can grill a frozen ribeye steak. However, it will require longer cooking time and may not achieve an even cook throughout.
Instead of oiling the grill grates, lightly brush olive oil or another high smoke point oil directly onto the ribeye steak. This helps prevent sticking and promotes a beautiful sear.
While marinating is not necessary for a ribeye steak, you can certainly marinate it to add extra flavor. Choose a marinade that complements the rich flavors of the steak and follow the recommended marinating times.
Why You're Going to Love This Recipe
- Flavor explosion: The combination of salt, pepper, and olive oil creates a simple yet sensational flavor profile that lets the natural richness of the ribeye shine through.
- Juicy tenderness: The ribeye cut is known for its marbling, which keeps the meat moist and succulent during grilling. Every bite is a juicy delight!
- Perfect char: Grilling brings out those irresistible smoky flavors and creates a beautiful char on the outside of the steak. It's a feast for the eyes and the taste buds.
- Versatility: This recipe is a great canvas for customization. You can play with different seasonings, add a squeeze of lemon, or even experiment with a drizzle of balsamic glaze for a gourmet twist.
- Simple and fuss-free: With just three basic ingredients, this recipe is incredibly easy to prepare. It's perfect for those who want a delicious meal without spending hours in the kitchen.
- Grill master status: Grilling a ribeye steak to perfection will earn you serious bragging rights. It's a surefire way to show off your grilling prowess and make you the star of any backyard cookout.
What is Ribeye Steak?
Picture this: a perfectly marbled, melt-in-your-mouth cut of beef that's hailed for its incredible flavor and tenderness. It's a carnivorous dream come true!
Ribeye steak comes from the rib section of a cow, specifically from the rib primal cut. This area sits between the chuck (shoulder) and the loin, and it's home to some seriously delectable meat. The ribeye is cut from the rib roast or prime rib, which consists of several ribs with the bone intact.
When it comes to taste, ribeye steak is a true superstar. The magic lies in its generous marbling—the streaks of fat that run through the meat. This marbling not only adds a luxurious, buttery texture to the steak but also infuses it with flavor. As the steak cooks, the fat melts and bastes the meat, creating an incredibly rich and moist result.
The ribeye's marbling also contributes to its exceptional taste. The fat carries a wealth of flavor compounds, giving the meat its distinct, beefy taste and creating a mouthwatering experience with every bite. It's like a symphony of savory goodness dancing on your taste buds.
To get a bone-in ribeye, the butcher cuts a thick slice of meat along with the rib bone, leaving you with a steak that adds an extra depth of flavor. Of course, you can also find boneless ribeye steaks if you prefer. They're just as delicious without the bone to contend with (that's what we're using in this recipe - but it also works for bone-in!).
By the way, a tomahawk steak, those gorgeous thick cuts you see at steakhouses all the time, with the super long bone? Those are actually ribeye steaks! They leave the bone longer for a striking visual.
With just these three ingredients, you'll be amazed at how they transform a simple ribeye steak into a delectable masterpiece. It's a recipe that celebrates the natural qualities of the meat while keeping things delightfully uncomplicated. So, get ready to enjoy a steak that's seasoned to perfection and bursting with flavor!
- Ribeye Steak:
- This cut of beef comes from the rib section of the cow, known for its tenderness, rich flavor, and abundant marbling.
- Salt is a fundamental ingredient that enhances the natural flavors of the steak. It helps to tenderize the meat and bring out its savory notes. It's a simple yet essential seasoning that elevates the taste.
- Freshly ground black pepper adds gentle heat and aromatic quality to the steak. It complements the richness of the meat and provides a delightful flavor contrast.
- Olive Oil:
- Olive oil not only adds a touch of richness but also helps to create a beautiful sear on the steak. It promotes browning, enhances the overall flavor, and keeps the meat from sticking to the grill.
How to Grill Ribeye Steak
Preparing the steak:
Take the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes. This allows for more even cooking.
Pat the steak dry with paper towels to remove any excess moisture.
Generously season both sides of the steak with salt and freshly ground black pepper. The exact amount will depend on personal preference, but make sure to cover the surface of the steak evenly.
Drizzle a small amount of olive oil over the steak and rub it in to coat both sides. The oil will help enhance the flavor and promote a nice sear.
Preheating the grill:
Preheat your grill to high heat. For a charcoal grill, ensure the coals are evenly lit and have formed a white ash before placing the steak on the grate. For a gas grill, preheat for about 10-15 minutes with all burners on high.
Grilling the steak:
Place the seasoned ribeye steak directly on the hot grill grates at a 45-degree angle to get those beautiful grill marks.
Let the steak cook for about 1-2 minutes without moving it. This allows for a nice sear to develop. Then, turn it 90 degrees and let it cook for another 1-2 minutes (this gets you the diamond grill mark pattern.
Flip the steak using tongs and cook for another 4-5 minutes on the other side. This will give you a medium-rare to medium doneness, but adjust the cooking time based on your preferred level of doneness.
Resting and serving:
Once the steak is cooked to your desired level, remove it from the grill and transfer it to a cutting board or plate.
Allow the steak to rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat and ensures a more tender and flavorful result.
After resting, slice the steak against the grain to maximize tenderness. Serve it immediately and enjoy!
Internal Temperature and Cook Time of Grilled Ribeye
If I've said it once, I've said it a million times: YOU NEED A MEAT THERMOMETER. This is truly the only way to tell whether or not your steak is cooked to your preferred doneness.
That being said - here's a handy table to give you some general guidelines. These times will vary depending on your steak's thickness and the grill's heat.
|Doneness||Internal Temp (°F)||Grill Time (minutes) (per side)|
|Well Done||160°F and above||7-8|
Pro Tips & Tricks
Start with a quality ribeye: Look for a well-marbled steak with a thick, even cut. Choose USDA Prime or Choice grade for the best flavor and tenderness.
Preheat your grill: Give your grill time to heat up properly. Preheat it to high heat to ensure a nice sear and caramelization on the steak.
Season generously: Before grilling, season your ribeye generously with salt and pepper. The flavors will enhance and complement the natural taste of the meat.
Oil the steak, not the grill: Instead of oiling the grill grates, lightly brush olive oil or another high smoke point oil directly onto the steak. This helps prevent sticking and promotes a beautiful sear.
Sear it right: Place the ribeye on the hottest part of the grill to get that coveted sear. Sear each side for a few minutes until you achieve those beautiful grill marks.
Use the indirect heat method: After searing, move the steak to a cooler part of the grill or reduce the heat to medium. This helps cook the steak more gently and evenly, preventing excessive charring.
Use a meat thermometer: To ensure your ribeye reaches the desired doneness, use an instant-read meat thermometer. Insert it into the thickest part of the steak without touching the bone. Refer to the chart we created earlier for internal temperature guidelines.
Let it rest: Once the steak is cooked to your desired doneness, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a juicy and tender steak.
Slice against the grain: When it's time to serve, remember to slice the ribeye against the grain. This ensures a more tender bite.
How to Serve it
Grilled Vegetables: Prepare a medley of colorful vegetables like zucchini, bell peppers, onions, and mushrooms. Toss them in olive oil, sprinkle with salt and pepper, and grill them alongside the steak for a flavorful and healthy accompaniment.
Baked Potatoes: Indulge in classic baked potatoes, crispy on the outside and fluffy on the inside. Rub them with olive oil, sprinkle with salt, and wrap them in foil. Grill them until tender, and serve with your favorite toppings like sour cream, chives, and melted cheese.
Creamy Mashed Potatoes: Whip up some creamy mashed potatoes for a comforting and decadent side. Boil peeled potatoes until tender, drain, and mash them with butter, milk, salt, and pepper. The velvety texture pairs beautifully with a juicy ribeye.
Broiled Asparagus: Broil fresh asparagus spears brushed with olive oil, salt, and pepper until they're tender yet still crisp. The vibrant green color makes for an elegant and flavorful addition.
Caesar Salad: Prepare a classic Caesar salad with crisp romaine lettuce, homemade Caesar dressing, Parmesan cheese, and croutons. It's a refreshing and tangy contrast to the richness of the ribeye.
Garlic Butter Mushrooms: Sauté sliced mushrooms in garlic butter until they're golden brown and fragrant. The earthy, buttery goodness adds a delightful touch to your steak.
Grilled Corn on the Cob: Brush fresh corn on the cob with melted butter, sprinkle with salt, and grill until lightly charred. The sweet and smoky flavors will complement your ribeye perfectly.
Roasted Brussels Sprouts: Toss Brussels sprouts with olive oil, salt, and pepper, then roast them in the oven until they're crispy and caramelized. They offer a lovely balance of flavors and textures.
Cabernet Sauvignon: A classic choice, Cabernet Sauvignon's bold flavors and firm tannins match well with the rich marbling and robustness of the ribeye. It enhances the meaty flavors and adds depth to each bite.
Malbec: This medium to full-bodied red wine boasts intense dark fruit flavors, velvety texture, and a hint of spice. Its smoothness and fruity character make it an excellent match.
Syrah/Shiraz: Known for its dark fruit flavors, smoky notes, and peppery undertones, Syrah/Shiraz brings complexity and depth to the table. It pairs wonderfully with the savory flavors of a perfectly grilled ribeye.
Brunello di Montalcino: Ah, the coveted Brunello! This red wine from Tuscany, Italy, is crafted primarily from Sangiovese grapes. It boasts rich, elegant flavors, well-integrated tannins, and a long, smooth finish. Brunello's earthiness and complexity make it a delightful companion to a succulent ribeye. One of my personal favorites is from Castiglion del Bosco, which I had the pleasure of visiting a few years ago. They were nice enough to send me a bottle of their 2018, and it paired BEAUTIFULLY with this steak!
Merlot: With its medium body, smooth texture, and flavors of blackberries, plums, and herbs, Merlot offers a versatile and approachable pairing option. It complements the tenderness of the ribeye while adding a touch of fruitiness.
Zinfandel: Known for its jammy fruit flavors, hints of spice, and sometimes a touch of smokiness, Zinfandel creates a bold and delightful match for a bone-in ribeye steak. It's richness and full-bodied character will enhance the meaty flavors.
Storage and Reheating
- Let it cool: Allow the grilled ribeye steak to cool down at room temperature for about 30 minutes before storing.
- Wrap it up: Wrap the steak tightly in aluminum foil or place it in an airtight container. This helps prevent moisture loss and keeps the steak from absorbing unwanted odors in the fridge.
- Refrigerate: Store the wrapped or containerized steak in the refrigerator within 2 hours of grilling. It can be kept in the fridge for up to 3-4 days.
- Bring it to room temperature: Before reheating, take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps ensure more even reheating.
- Choose your method: There are a few methods you can use to reheat your steak:
- Oven: Preheat the oven to a low temperature (around 250°F/120°C). Place the steak on a baking sheet and heat it for about 10-15 minutes or until warmed through. Keep an eye on it to avoid overcooking.
- Stovetop: Heat a skillet or grill pan over medium heat and lightly brush it with oil. Reheat the steak for a few minutes on each side until warmed to your liking.
- Sous vide (if you are truly, truly ambitious): If you have a sous vide machine, you can vacuum-seal the steak and reheat it in the water bath at a lower temperature, such as 130°F (54°C), for about 30 minutes. Finish by searing it briefly on a hot grill or skillet for a nice crust.
- Rest and serve: Once reheated, let the steak rest for a couple of minutes before slicing and serving. This allows the juices to redistribute and ensures optimal flavor and tenderness.
Other Amazing Steak Recipes to Try
Grilled Ribeye Steak
- 1 ribeye approximately 1½ inches thick
- black pepper
- olive oil
- Preheat the grill: Fire up your grill to high heat, aiming for around 500°F (230°C). This will give your steak a nice sear.
- Season the steak: Drizzle a small amount of olive oil over the ribeye steak and use your hands or a brush to coat it evenly. Season both sides of the steak generously with salt and black pepper.
- Prepare the grill: give it a good scrub to clear away all the debris from your last delicious meal.
- Place the oiled and seasoned ribeye steak directly on the preheated grill. Close the grill and let the steak cook for 3-4 minutes without disturbing it. Flip the steak using tongs and grill for another 3-4 minutes for a perfectly medium-rare doneness. Adjust the cooking time according to your preferred level of doneness. Remember, grill times can vary depending on the steak's thickness and grill heat.
- Check the temperature: To ensure your steak reaches the desired internal temperature, use an instant-read meat thermometer. For medium-rare, aim for around 130-135°F (54-57°C).
- Rest and serve: Once the steak is grilled to your liking, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute and results in a more flavorful and tender steak. Slice the ribeye against the grain and serve it hot.
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (66-68°C)
- Well Done: 160°F (71°C) and above
- For best results, choose a bone-in ribeye steak that is at least 1.5 inches thick. This thickness allows for a juicy and tender steak while grilling.
- Remember to let the ribeye steak rest for 5-10 minutes after grilling. This resting period allows the juices to redistribute and ensures a more flavorful and tender eating experience.
- Feel free to customize the seasoning according to your taste preferences. You can add additional herbs, spices, or marinades to enhance the flavor of the steak. However, the beauty of this recipe lies in the simplicity of salt, pepper, and olive oil.
- Keep an eye on the steak while grilling to prevent overcooking. The suggested cooking times are approximate and can vary based on the thickness of the steak and the heat of your grill. Use an instant-read meat thermometer to ensure the steak reaches your desired level of doneness.
- Don't forget to raise a glass of your favorite wine, such as a bold and elegant Brunello, to complement the flavors of the juicy ribeye steak. Cheers to a delightful dining experience!
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.