Grilled Ribeye Recipe

grilled and sliced medium-rare ribeye steak on a plate

5 from 2 votes

This step-by-step guide shows you how to grill ribeye steak on a gas grill for a juicy, flavorful steak with a crisp seared crust. You’ll learn the ideal grill temperature, exact cook times, and internal temperatures for medium-rare and beyond. Plus expert tips for using a meat thermometer and avoiding overcooking.

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Prep Time30

Cook Time10

Total Time40

Servings: ribeye steaks

Author: Molly Thompson

INGREDIENTS

1 Tablespoons kosher salt
2 teaspoons fresh cracked black pepper
1 Tablespoons garlic powder
2 teaspoons onion powder
1 Tablespoons smoked paprika
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried thyme
4 1-inch boneless ribeye steaks (Note 2 Thicker Ribeye Steaks)

INSTRUCTIONS

Pat the ribeye steak dry with a paper towel and let it sit out at room temperature for 30 minutes. This helps reduce the chill for even cooking.
4 1-inch boneless ribeye steaks
While it’s coming to room temperature, mix together all of the dry rub spices in a small bowl.
1 Tablespoons kosher salt, 2 teaspoons fresh cracked black pepper, 1 Tablespoons garlic powder, 2 teaspoons onion powder, 1 Tablespoons smoked paprika, 1 1/2 teaspoons dried rosemary, 1 1/2 teaspoons dried thyme
Clean the grill grates and dip a paper towel lightly in an oil with a high smoke point. We like to use avocado oil. Use tongs to lightly grease the grill grates. Preheat the grill to high heat (450-500°F).
When the grill is hot, place the steaks on the grill and immediately close the lid. Sear the steaks with the lid closed for 4-5 minutes on each side. For the best results, pull the steak off the heat at approximately 130-135°F for medium-rare ribeye. We always recommend using the internal temperature rather than the grill time. This allows for 5 degrees of carryover cooking while it rests for a target temperature of 135-140°F. See recipe note 3 below for degrees of doneness.
Transfer the grilled ribeye to a clean plate or cutting board and rest for about 10 minutes before serving.

Recipe Equipment

Gas grill or Charcoal Grill (Note 1 Pellet Grills)

Notes

Note 1. Pellet Grills. These can cook up to 20% faster because of the convection inside, so start checking the internal temperature sooner.

Note 2. Thicker Ribeye Steaks. Utilize two-zone grilling for thicker steaks because they’ll take longer to cook. This helps finish cooking the steak before the outside is too charred. Have a low heat or indirect heat area of the grill. When the steak is seared on both sides, move it to low/indirect heat, close the lid, and continue cooking to your desired doneness.

Note 3. Steak Doneness Guide. Don’t forget to pull the steak off the grill about 5 degrees prior to these internal temperatures.

Rare (125-130°F): 3-4 minutes on each side (6-8 min total).
Medium-rare (135-140°F): 4-5 minutes on each side (8-10 min total).
Medium (140-150°F): 5-6 minutes on each side (10-12 min total).
Medium-well (150-160°F): 6-7 minutes on each side (12-14 min total)
Well-done (160°F+): 7-8 minutes on each side (14-16 min total)

Nutrition

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