Last updated on December 16th, 2021
This grilled ribeye steak recipe is one of my favorite indulgences. What can I say? I’m a meat and potatoes kind of gal. I love my veggies and try to be as flexitarian as possible but…
Tips & Tricks for working with this Grilled Ribeye Steak Recipe
The first trick is selecting the right cut of ribeye steak for grilling. Choose a fresh, thick-cut ribeye steak, at least 1 1/2 to 2-inches thick. If you’re in the United States – get grass fed, pasture raised or USDA if possible.
Preheat your grill. Whether it’s gas, charcoal or otherwise fueled, you’re going to want those grill grates hot before tossing your meat onto them.
Once you’ve selected your steak, you’re going to want to season it for the grill. Don’t hold back! Much of the seasoning you put on the meat is going to fall right off as soon as you place it on the grill, so season to your heart’s content.
Here in Albuquerque we are fortunate to have a fantastic local spice company called albukirkyseasonings.com who creates a number of special spice blends and rubs. They are our go-to and can ship anywhere in the US. Disclaimer: This is not a sponsored post – my family loves them and if you’re a fan of red or green chile flavors rubbed into your beef (our favorite) from New Mexico – they’ve got you covered.
Toss your steaks onto the grill, turn (or stoke) your flame down to medium.. Close the lid to your grill and walk away. Don’t touch them, poke them or manhandle them. Let them cook for at least ten minutes on one side.
After the ten minutes are up, open the lid to your grill and turn over the steaks. Cook for about five more minutes before you start checking their internal temperature for doneness.
The USDA Guidelines on Safe Minimum Internal Temperature state that steaks are done at an internal temperature of 145 degrees.
By letting your meat cook undisturbed, and only flipping once, allowing to come up to proper temperature, you can ensure you have the perfect grilled ribeye, every time you cook.
After you have let the steak rest for at least 3 minutes – if not longer, be sure to enjoy!
Once your meat is done it will look perfect just like this.
Recommended Tools & Equipment
Grilled Ribeye Steak Recipe
- 2 1 1/2 – 2 inch thick Boneless Ribeye Steaks
- Salt – to taste
- Pepper – to taste
- Spice rub – to taste
- Select thick-cut boneless ribeye steaks specifically for outdoor grilling.
- Preheat grill at least ten minutes before placing meat.
- Season ribeye steaks liberally on both sides with salt and pepper or your favorite spice rub.
- Place ribeye steaks on hot grill and close lid, ensuring heat or flame is set to medium. Allow meat to cook for at least ten minutes.
- Open lid and turn meat over. Cook for five more minutes before checking meat using a digital probe thermometer. Meat is technically considered “done” when it has reached an internal temperature of 145 degrees.
- Let ribeye rest for at least 3 minutes before serving
4 thoughts on “Grilled Ribeye Steak Recipe”
In a sea of vegan recipes, it’s nice to see some red meat. Beef gets a bad rap these days. But there are nutrients in red meat that aren’t easily found elsewhere… iron is an example. Does grilling increase carcinogens? Yes, but it’s dose dependant. If you only eat it periodically along side veggies, then you will likely be okay. And a perfectly grilled steak is delicious. Thanks for this!
Good red meat recipes are so rare, I was scared I was going to see some raw meat. Ha! I’ll definitely try this one out.
I LOVE ribeye steak! I grill one each Saturday for my husband and I to share (he eats most 🙂 ). From the look of your cooked picture, it looks about how we like it. I’m just surprised you cook it for nearly 15 minutes total! We like ours medium to medium well, and I cook it around 8-10 minutes total depending on the thickness.
But the method is a bit different. I’m going to try your method for sure!
Hi – thanks for commenting! I use a smaller grill with only two burners and because I cook it covered, I found that I prefer to cook it on the lower setting. This may have something to do with why it takes a bit longer on my grill.
I did recently purchase a large Traeger grill and as soon as I can get it assembled, I’ll be testing it using the larger, wood pellet technique, which I’m sure will have much different requirements! (I can hardly wait!)