Grilled Ribeye

How Long to Grill the Ribeye

This is the biggest question I get about grilling steaks, so I’m just going to dive right in with a mini-guide to ribeye steak cooking temperatures for you:

1. Rare: Cook for about 2-3 minutes per side for a 1-inch thick steak or until the internal temperature reaches 125°F (52°C). The steak should be seared on the outside and red on the inside.
2. Medium Rare: Cook for about 3-4 minutes per side for a 1-inch thick ribeye steak or until the internal temperature comes to 135°F (57°C). Seared on the outside with a warm pink center.
3. Medium: Cook for about 4-5 minutes per side for a 1-inch thick steak or until the internal temperature reaches 145°F (63°C). A good sear on the outside with a pink center.
4. Medium Well: Cook the steak for about 5-6 minutes on each side for a 1-inch thick steak or until the internal temperature reaches 155°F (68°C). Achieves a good sear, almost cooked through, with a hint of pink in the center of the steak.
5. Well Done: Cook for about 6-7 minutes per side for a 1-inch thick steak or until the internal temperature reaches 160°F (71°C) or higher for a steak that’s cooked through and browned all over.

Remember that every grill heats a little differently, and these times will vary if your ribeye isn’t 1 inch thick, so a meat thermometer might be useful in the beginning. After a few cookouts, you’ll be a pro at grilling a perfect ribeye every time – with or without the thermometer. So with that out of the way, let’s get to the fun part. 🙂

Recipe Ingredients

• Ribeye Steaks – The gorgeous marbling in this cut of meat makes for a rich flavor and tender texture.
• Olive Oil – To keep the meat from sticking to the grill, we’ll brush the grates with a touch of olive oil before cooking.
• Seasonings – I have created what I consider to be the perfect ribeye seasoning just for this recipe. I’ve included paprika, onion and garlic powder, thyme, rosemary, ground mustard, cumin, brown sugar, red pepper flakes, and some good old S&P. Trust me when I say this blend is amazing. You can also use Worcestershire sauce for the dry rub to adhere better to the meat (optional).

How to Grill Ribeye

1. Prep the Rub – Mix the smoked paprika, onion powder, garlic powder, dried thyme, rosemary, black pepper, ground mustard, ground cumin, brown sugar, and red pepper flakes in a small bowl. (Photos 1&2)
2. Apply It – Rub the spice mixture onto both sides of the ribeye steaks, making sure every inch is covered with the spice mixture. (Photo 3)
3. Rest – Let the steaks sit at room temperature for about 30 minutes to absorb the flavors, if time permits.
4. Prep the Grill – Brush the grill grates with olive oil to prevent your steaks from sticking. Next, preheat the grill to high heat. Turn two knobs to high (450℉ – 500℉) and heat the grill heat for 10-15 minutes. 
5. Grill – Once the grill reaches the right temperature, put the steaks directly on your grill and cook for 3-4 minutes per side. Remember that cooking times vary depending on the thickness of your steak (and preferred doneness). Then, lower the knob to medium (350℉-450℉), and finish cooking to your desired doneness. (Photo 4)
6. Serve – Remove your steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute. Top with garlic herb butter or slice the steaks against the grain and serve immediately.

Recipe Variations

Customize the spice rub. You can add or remove any of the ingredients in this spice rub. Get creative and make it to your liking. You can even use a store-bought steak seasoning if you prefer. 

Tips and Tricks

• Buy a bright red ribeye steak with a good amount of marbling throughout the steak. 🥩
• Avoid moving the steak too often once you’ve placed it on the grill to get those beautiful crisscross grill marks. 
• If you use a meat thermometer to gauge doneness, insert it horizontally into the steak for the most accurate reading. Remember that steaks will continue to cook while you let them rest, so you might want to take them off the grill when they are a couple of degrees below your desired temperature. 

Make-Ahead Instructions

If you are making ribeyes for the sake of chowing down on a grilled steak, I don’t recommend making these ahead of time. However, if you’re going to repurpose the meat – let’s say you plan on having steak salads for lunch this week – feel free to make them ahead and keep them in the fridge. You can store grilled ribeyes, refrigerated, for 3-5 days in an airtight container.

Serving and Storage Instructions

Always let the steaks rest for about 10 minutes after grilling to ensure you get a nice, juicy steak, and then slice and serve them. 🤤

Store leftover ribeye in an airtight container in the fridge for 3-5 days. To reheat ribeyes, do so in a skillet over medium heat on your stovetop.

FAQs

What Goes With Grilled Ribeye

Try serving up grilled ribeye with smoked baked potatoes and some beautifully smoked asparagus. Both these sides are super easy to make, taste amazing, and are total crowd-pleasers. A side of grilled onions would be lovely too. 😉

Or you can make this a surf and turf meal by serving the steak alongside some grilled lobster tail. I love serving steak and seafood with a simple wedge salad, which is easy to make and refreshingly light alongside the rich meats.

More Scrumptious Steak Recipes to Try

1. Smoked Steak
2. Smoked Flank Steak
3. Dry-Brined Steak
4. Grilled Porterhouse Steak
5. Marinated Grilled Skirt Steak

Conclusion

Well, my friends, you’re officially ready to host a rave-worthy cookout. Have you tried this recipe yet? If so, let me know how it turned out for you in the comment section below (and don’t forget to share your best grilling tips while you’re at it too). 😊