Fire up your grill and get ready to make our time-tested Grilled Ribeye Steak Recipe! If you’re intimidated by grilling steaks – or want to improve your grilling prowess – you’ve come to the right place. Over the years, my home gourmet mom perfected the “art of the grill” and identified the optimal mix of seasonings and cooking method to deliver tender, juicy, super flavorful grilled steaks. In addition to her tried-and-true technique, I’ve also included the recipe for a tangy Dijon, Caper, Green Onion Sauce to serve on the side.
Table of Contents
Raised in a home where most summer meals came off of the grill, I learned to love grilled foods. Steaks, pork chops, chicken – mom grilled it all to perfection. Once I started using her grilling tips and tricks, I discovered that grilling is actually easy!
What’s the Best Steak to Grill?
My favorite cut of meat to grill is ribeye, which basically is cut from the same primal rib section of a cow as a prime rib roast. It’s got lots of fat marbling, which makes it more tender and flavorful when cooked. Plus, marbling also keeps it from drying out.
I also recommend buying top quality ribeye, which will be labeled “prime.”
If you’re interested in ordering steaks online, check out these recommendations from Carnivore Style on the best mail order steak companies.
How to Cook a Ribeye Steak on the Grill
- Bring steaks to room temperature. (Remove from refrigerator at least 30 minutes to 1 hour before grilling.
- Season both sides of the steaks with kosher salt and fresh ground pepper.
- Preheat a grill on high (around 425 to 450 degrees).
- When hot, grease the grill grate. (I dip a folded paper towel in canola oil and, using long tongs, carefully rub it over the top of the grate.)
- Add steaks and cook for around 4 to 5 minutes (depending on thickness of steaks).
- Turn steaks over and continue cooking until an instant-read thermometer inserted in the thickest part of the steak reaches your desired temperature (for me, around 135 to 140 degrees), around another 3 minutes. Timing depends on the thickness of your steaks.
- Remove steaks from the grill and let sit at room temperature for 10 minutes before serving.
Tips for Grilling Ribeye Steaks
To me, the best grilled steak is tender and juicy on the inside, a bit charred (or well marked with grill lines) outside. It should be cooked medium-rare to medium – pinky-red or dark pink in color internally. Here are the key tips mom shared with me:
- Let steaks come to room temperature. If you put cold steaks directly on a hot grill, the exterior will cook faster than the interior, leading to uneven doneness.
- Season both sides of the meat before grilling (especially with salt). Seasoning the steaks before grilling enhances their flavor by penetrating the meat. Salt, in particular, not only adds taste but also helps with moisture retention. It draws out some moisture initially, which dissolves the salt and then gets reabsorbed by the meat, resulting in improved juiciness and flavor.
- Oil grill grates when hot. Applying oil to the grill grates helps prevent sticking, helps achieve nice grill marks, and enhances the overall texture of the steak. If you oil the grates earlier, by the time the grill is preheated most/all of the oil is cooked off.
- Only flip steaks once. Repeated flipping can prevent the meat from getting the proper sear, leading to reduced flavor and poor texture.
- Use a thermometer to test doneness. Using a meat thermometer ensures you don’t overcook the steak, which can result in dry, less flavorful meat.
- Let steaks rest before serving. Resting the steak for around 10 minutes after removing it from the grill allows the juices to redistribute more evenly throughout the steak.
How Long to Cook a Ribeye on the Grill
It’s best to cook steaks to a desired temperature rather than a specific time, as the thickness of the steak can change the timing. Cook steaks until an instant read thermometer inserted in the thickest part of the steak reaches your desired temperature:
| Rare | 120 to 130 degrees |
| Medium Rare | 130 to 135 degrees |
| Medium | 135 to 145 degrees |
| Medium Well | 145 to 155 degrees |
| Well Done | 155 degrees or more |
Best Seasoning for Ribeye Steak on the Grill
The best seasoning for grilled ribeye steak can vary depending on personal preferences, and you can experiment to find which combination works for you. Some options include:
- Salt and pepper. A simple combination of kosher salt and freshly ground black pepper can enhance the natural flavors of the ribeye without overpowering it. Plus, the salt helps to keep the meat moist.
- Spice blend. My brother, who is a grill master like my mom, taught me to season steak with salt, pepper, garlic powder, onion powder and paprika. This mixture both enhances and adds subtle depth to the steak’s natural flavor.
- Garlic and herb. Create a blend of minced garlic, herbs (such as thyme, rosemary, and parsley), salt, and pepper. This mixture adds more of a bright note to the steak’s taste.
Storing Leftover Grilled Ribeye
Leftovers should be placed in an airtight container and refrigerated. They will last up to 4 days – and are delicious as part of a sandwich or in my Steak, Potato and Tomato Salad.
What to Serve With This Grilled Ribeye Steak Recipe
In addition to the Dijon, Caper, Green Onion Sauce, there are many, many side dishes that go perfectly with grilled steaks. Here are my favorites:
- Instant Pot Red Potatoes
- Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon
- Grilled Corn, Zucchini and Tomato Salad
- Southern Corn Pudding
- Corn and Prosciutto Salad
- Quick and Easy Sautéed Asparagus
- Prosciutto Wrapped Asparagus
- Broccoli with Bacon and Walnuts
- Dorothy’s Potato Salad
- Golden Potatoes – a.k.a. Twice Baked Potato Casserole
- Grilled Potato Packets
- Mashed Potatoes with Parsley and Chives
- Anise Bread
- Herb Quick Bread
Grilled Ribeye
Fire up your grill and get ready to make our time-tested Grilled Ribeye Steak Recipe! If you’re intimidated by grilling steaks – or want to improve your grilling prowess – you’ve come to the right place. Over the years, my home gourmet mom perfected the “art of the grill” and identified the optimal mix of seasonings and cooking method to deliver tender, juicy, super flavorful grilled steaks. In addition to her tried-and-true technique, I’ve the recipe for a tangy Dijon, Caper, Green Onion Sauce to serve on the side is also included.
Prep Time: 5 mins
resting time: 10 mins
Cook Time: 8 mins
Total Time: 23 minutes
Yield: 6 servings 1x
Diet: Gluten Free
Ingredients
Scale
Grilled Ribeye Steaks
- Canola or vegetable oil, for greasing the grill grates
- 6 prime ribeye steaks (around 8 ounces each and 3/4-inch thick)
- 1/2 cup extra virgin olive oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
Dijon, Caper, Green Onion Sauce
- 2 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- 4 green onions, chopped (white, light green and some of the dark green portion)
- 1/2 cup capers, drained
- Kosher salt, to taste
- Fresh ground pepper, to taste
Instructions
Grilled Ribeye Steaks
- Bring steaks to room temperature (at least 30 minutes out of the refrigerator, up to 1 hour).
- Season both sides of the steaks with kosher salt and fresh ground pepper.
- Preheat a grill on high (around 425 to 450 degrees).
- When hot, grease the grill grate. (I dip a paper towel in canola oil and, using long tongs, carefully rub it over the top of the grate.)
- Add steaks and cook for around 4 to 5 minutes (depending on thickness of steaks).
- Turn steaks over and continue cooking until an instant read thermometer inserted in the thickest part of the steak reaches your desired temperature (for me, around 135 to 140 degrees), around another 3 minutes. Timing depends on the thickness of your steaks.
- Remove steaks from grill and let sit at room temperature for 10 minutes before serving.
Dijon, Caper, Green Onion Sauce
- While the steaks are resting, whisk together the oil, vinegar and Dijon mustard in a small mixing bowl. Stir in the onions and capers. Season to taste with salt and pepper.
- Spoon sauce over cooked steaks or pass on the side.
Notes
Make ahead: Sauce can be made several hours ahead, covered and kept at room temperature.
- Category: main dish, grilling, meats
- Method: grilling
- Cuisine: american
Ribeye Steak Recipe (Grill) FAQs
A steak is “done” when it reaches your desired temperature on an instant read thermometer inserted into the thickest portion. See table above under “How Long to Cook a Ribeye on the Grill.”
There are a few reasons why your steak turned out tough: overcooking, low quality meat (with less marbling), and /or not letting the steaks rest after cooking before serving.
You should flip a steak only once on the grill, otherwise you won’t get a nice crust on the outside, and it may lead to uneven cooking.
For this recipe I recommend grilling with the lid open. When cooking thicker cuts of steak, you may want to cook with the lid closed.
Pre-searing the steak is not necessary for my recipe because it’s grilled on high heat. Another method for grilling steak (larger cuts in particular) is to first sear over high heat, then move the steak to indirect heat, close the lid, and finish grilling.
