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.

white plate showing a single Grilled Ribeye Steak, with a bite on a fork
(Photo by Laurie Smith)

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.”

close up of a bite of grilled ribeye steak on a fork
(Photo by Laurie Smith)

How to grill tender ribeye steak

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:

  1. Take steaks out of the refrigerator at least 30 minutes before grilling.

    Make sure steaks are at room temperature (out of the refrigerator for at least 30 minutes).

  2. Prep the steaks.

    Always season both sides of the steaks with kosher salt and fresh ground pepper. Maybe add some garlic powder, onion powder and/or paprika (to your taste).

  3. Preheat the grill, then grease it.

    Grill steaks over high heat (both sides) on a greased grill grate.

  4. Only flip steaks once.

    It’s best to only flip steaks over once, so cook them a bit longer on the first side (maybe 4 to 5 minutes, depending on thickness).

  5. Use a thermometer to determine doneness.

    Unless you have perfected the “poke and feel” technique to gauge when steak is done, use an instant read thermometer inserted into the thickest portion of the steak.

  6. Let rest before serving.

    Always take the steaks off the grill and let them sit at room temperature for around 10 minutes before serving.

White plate holding one grilled ribeye steak, with a bite on a fork
(Photo by Laurie Smith)

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:

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White plate holding one grilled ribeye steak, with a bite on a fork

Grilled Ribeye Steak Recipe

  • Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
  • Prep Time: 5 mins
  • resting time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 23 minutes
  • Yield: 6 servings 1x
  • Category: main dish, grilling, meats
  • Method: grilling
  • Cuisine: american
  • Diet: Gluten Free

Description

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.


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

  1. Bring steaks to room temperature (at least 30 minutes out of the refrigerator, up to 1 hour).
  2. Season both sides of the steaks with kosher salt and fresh ground pepper.
  3. Preheat a grill on high (around 425 to 450 degrees).
  4. 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.)
  5. Add steaks and cook for around 4 to 5 minutes (depending on thickness of steaks).
  6. 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.
  7. Remove steaks from grill and let sit at room temperature for 10 minutes before serving.

Dijon, Caper, Green Onion Sauce

  1. 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.
  2. 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.

Keywords: steak, how to, grilling

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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