Grilled Ribeye

Insanely tender with a beautifully seared crust, this grilled ribeye will have all of your friends and family raving. Plus, grilling the perfect steak is probably easier than you'd imagine.

4.25 from 4 votes

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Course: Main Course

Cuisine: American

Keyword: grilled, ribeye

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 441kcal

Author: imma

Ingredients

1½ pound (680g) ribeye steaks boneless (about 1-inch thick)
1 tablespoon (7g) smoked paprika
½ tablespoon (2g) onion powder
½ tablespoon (2.5g) garlic powder
2 teaspoons (4g) black pepper
1 teaspoon (1g) dried thyme
1 teaspoon (1g) dried rosemary
½ teaspoon (1g) ground mustard
½ teaspoon (1g) ground cumin
2 teaspoons (8g) brown sugar, packed (optional)
½ teaspoon (90mg) red pepper flakes (optional)
2 tablespoons (30ml) olive oil
Salt to taste

Instructions

Mix the smoked paprika, onion powder, garlic powder, thyme, rosemary, black pepper, ground mustard, ground cumin, brown sugar, and red pepper flakes in a small bowl.
Rub the spice mixture onto both sides of the ribeye steaks, making sure every inch is covered with the spice mixture.
Let the steaks sit at room temperature for about 30 minutes to absorb the flavors, if time permits.
Brush the grill grates with olive oil to prevent the steaks from sticking. Next, preheat the grill to high heat. Turn two knobs to high (450℉-500℉/230-260℃) and let the grill heat up for about 10-15 minutes.
Once the grill reaches the right temperature, place the steaks directly on the grill and cook for 3-4 minutes per side. Keep in mind that cooking times will vary depending on the thickness of the steak (and your preferred doneness). Then, lower the knob to medium (350℉-450℉/177-230℃) and finish cooking to your desired doneness.
Remove the 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.

Notes

Buy ribeye steak that is bright red and has a good amount of marbling throughout the steak.
To get those beautiful crisscross grill marks, refrain from moving the steak too often once you've placed it on the grill.
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.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition