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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


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.



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


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.


Make ahead: Sauce can be made several hours ahead, covered and kept at room temperature.

Keywords: steak, how to, grilling

© A Well-Seasoned Kitchen ®