The Perfect Grilled Ribeye Steak
Are you looking for the Perfect Grilled Ribeye Steak? Look no further! This simple step-by-step guide will give you the confidence to create a delicious and juicy steak that will compare to the pros. So fire up the grill and get ready for an amazing meal!
In my world, there’s little better than a perfectly seasoned piece of beef. Whether you’re a cooking novice or a seasoned pro, these step-by-step instructions will result in a delicious and juicy steak sure to please even the most discerning palate. Serve it with sauteed mushrooms and a baked potato for an amazing dinner.
Ribeye, a perennial favorite among grill masters, is a cut of steak that doesn’t need much in the way of “extras,” and my husband knows. Trust me; he makes a steak that will beat any steakhouse anywhere!
Ribeyes are much more tender with more marbling than other cuts of meat. They’re just delectable and luxurious in ways that are hard to describe. It’s always my first choice followed closely by the Delmonico.
If you’re ready to learn how to make the Perfect Grilled Ribeye Steak just keep reading!
❤️ Why We Love This Recipe
- It’s so easy to make! All you need are steaks, a bit of seasoning, a grill, and a little time.
- Leftovers make great sandwiches or steak salads.
- It’s a satisfying meal with quality protein that will leave you completely satisfied.
- Most of us can’t afford to enjoy ribeyes every day, so it’s a special occasion or out of the ordinary treat.
🛒 Ingredient Notes
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- Ribeye Steaks – You’ll need two approximately 12-ounce boneless steaks. If bone-in ribeyes are available, I’ll always choose those as I feel the bone adds a bit of extra flavor. If purchasing bone-in steaks, you’d need 16-ounce steaks to make up for the weight of the bone.
Note that the two ingredients below essentially make a dry rub for the steak. Good beef really only needs a sprinkle of black pepper and a generous hand with the salt for excellent seasoning. But if you enjoy a rub on your steak pre-grilling, I highly recommend this combination.
- Greek Seasoning – Although it may seem unconventional, I love to use Cavender’s brand Greek seasoning on almost all cuts of beef. I even mix it into burgers. It’s a simple mix of dried herbs and spices that adds a delicious flavor to the finished steak.
- Seasoning Salt – Specifically Jane’s Krazy Mixed-Up Salt adds additional flavorings and all-important salt to the dry rub.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make The Perfect Grilled Ribeye Steak
Prepare the Steaks
- If the steaks have been refrigerated, let them stand at room temperature for at least 30 minutes (an hour is even better).
- Sprinkle both sides lightly with the Greek seasoning and a bit more generously with the seasoning salt. Let the steaks rest while you prepare the grill.
Prepare the Grill
- Start a charcoal or gas grill for medium to medium-high heat. We suggest heating your grill to about 300 degrees F.
NOTE: We use a gas grill but I know there are purists who will use only charcoal. I wholeheartedly agree that charcoal makes things taste better, but gas is convenient and cooks very evenly. Use the one that you prefer and heat the grill to about 300 degrees.
Grill the Steaks
- Place the prepared steaks on the grill. Cook for about 3 minutes on the first side.
- Flip and cook for 3 minutes on the second side.
- Flip the steaks back to the first side, rotating 90 degrees to create crosshatch grill marks. Cook 3 minutes and turn, rotating again for the second set of marks.
- After the final flip, move the steaks to a part of the grill with indirect heat (not over direct flame) and begin testing for temperature.
- When the steaks are about 5-10 degrees from your desired final internal temperature, remove them from the grill and let them rest, lightly covered, for at least 10 minutes before serving. They’ll continue cooking with carryover heat as they rest.
⏲ Cooking Times and Temperatures
You really can’t measure how done a steak is by timing. You get more exact results by cooking to temperature. Use an instant-read thermometer inserted horizontally into the thickest part of the meat to measure the internal temperature.
- Well-done: 160ºF
- Medium-well: 150ºF
- Medium: 145ºF
- Medium-rare: 135ºF
- Rare: 125ºF
And don’t forget to let the steak rest before cutting into it. This will allow the juices to redistribute, creating an evenly cooked steak throughout.
❗ Recipe Tips
- There’s no need to oil the steaks. And if you have a nicely seasoned grill grate, you don’t need to oil it either. The fat from the steak is usually adequate to prevent sticking.
- If there’s a lot of excess fat you can remove some before cooking. Especially any loose, dangling pieces that might tend to burn during cooking.
- The steaks can be cooked immediately after applying the seasonings, but if you have time to let them sit for about an hour, they’re even better.
- Don’t be hesitant with the seasoning salt. Salt always enhances the flavor of a good steak.
🍚 How To Store & Reheat
Store leftover steak in an airtight container in the refrigerator for three to four days. Reheat in a skillet at low temperature with an optional bit of butter in the pan.
🍽️ Serving Suggestions
- Our classic meal is ribeye steak, sauteed mushrooms, and baked potatoes topped with homemade butter.
- Most potato side dishes like mashed potatoes, crispy smashed potatoes, and roasted potato salad make excellent additions to the menu.
❓ Questions About Grilled Ribeye Steaks
Ribeyes and prime ribs are from ribs six through twelve of a side of beef and are some of the most tender, prime cuts. If you cut the prime rib into slabs, those slabs are ribeyes. Leave it in one piece and roast it and that’s a prime rib.
The general rule of thumb is to purchase a 16-ounce bone-in ribeye to equal the same about of edible beef as a 12-ounce steak with a bone. The bone weight is generally 4 ounces in a steak of that size.
During the initial cooking when you’re creating grill marks, keep the grill open. After you move the steaks to indirect heat to finish cooking, close the grill to maintain steady heat.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
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Perfect Grilled Ribeye Steak
Ingredients
- 24 ounces ribeye steaks (two steaks 12-ounces each if boneless; 16-ounces each if bone-in)
- 2 tablespoons Jane's Crazy Mixed Up Salt
- 2 tablespoons Cavender's Greek seasoning
Instructions
- If the steaks have been refrigerated, let them stand at room temperature for at least 30 minutes (an hour is better).
- Sprinkle both sides lightly with the Greek seasoning and a bit more generously with the seasoning salt. Let the steaks rest while you prepare the grill.
- Start a charcoal or gas grill for medium to medium-high heat.
- Place the prepared steaks on the grill. Cook for about 3 minutes on the first side.
- Flip and cook for 3 minutes on the second side.
- Flip the steaks back to the first side, rotating 90 degrees to create crosshatch grill marks. Cook 3 minutes and turn, rotating again for the second set of marks.
- After the final flip, move the steaks to a part of the grill with indirect heat (not over direct flame) and begin testing for temperature.
- When the steaks are about 5-10 degrees from your desired final internal temperature, remove them from the grill and let them rest, lightly covered, for at least 10 minutes before serving.
- See the chart below for temperatures.
Notes
- Well-done: 165ºF
- Medium-well: 155ºF
- Medium: 145ºF
- Medium-rare: 135ºF
- Rare: 125ºF
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on September 6, 2009. It has been updated with new photos and more information.
Great taste, well seasoned and tender. It has a scrumptious taste of the seasonings added, with a little buttery flavor. Love ❤️ it!! I like it with either roast sweet potato or regular potatoes (mashed or boiled) with onion/chives dressing or gravy made from the steaks. Yummy 🤤
So glad to know you enjoyed it!
I don’t have a grill and would like to adapt this recipe to my electric stove broiler. Would I still cook at 300 degrees? Would I need to preheat the slotted pan to cook these steaks. I have some bone in ribeye steaks from a farmer who raises pasture finished beef and won’t to try the orange, lemon and rosemary marinade you posted a few days ago.
I’ve never had good results trying to cook steak indoors. Home ovens don’t really get hot enough to adequately broil the steak like they do in restaurants. Additionally, it makes lots, and I mean lots, of smoke that home kitchens normally aren’t equipped to ventilate properly. You might do some research on the “reverse sear” technique. My understanding is that you cook the steak and then sear it last. Some people seem to have good results from it.
So glad to see I’m not the only one to like a steak medium-well to well done. Everyone around me prefers their steaks almost raw :)
I know! It seems that people think the only way to enjoy a steak is nearly raw. I totally disagree with that. I like mine “nearly well done” and I don’t care if that’s not the “right” way. If you like yours rare..fine. I’ll enjoy mine cooked, thank you :-)
Oh, BeeBop definitely rules! Just ask the grandkids :-)
Looks fabulous! I can almost smell it now. BeeBop, you rock.
Any ideas for something different, yet not “too different” (translation — that will be eaten by both the youngsters and the geriatrics) that’s totable? Family reunion this Saturday.
Take care.
Miss P
How about your Church Chicken Casserole? That’s so good and just about everybody likes that!
The Greek seasoning has salt, black pepper, garlic, oregano, sugar, onion powder, parsley and “five other spices.” I guess they don’t want you to know the whole secret formula :-) We use that stuff on all kinds of meat – chicken, beef, pork, everything.
ooh these steaks look good. What is in the Greek seasoning? I will have to try this. Way to go Be-Bop.