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grilled and sliced medium-rare ribeye steak on a plate

Grilled Ribeye Recipe

5 from 2 votes
This perfectly grilled ribeye is easy to achieve with a few tips! For the best results, use a delicious steak seasoning and grill at a high temperature. I recommend using a meat thermometer to cook your ribeye to 135°F for medium-rare (4-5 minutes on each side). This yields a perfectly juicy ribeye with a crispy crust!
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Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 4 ribeye steaks
Author: Molly

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.
  • While it’s coming to room temperature, mix together all of the dry rub spices in a small bowl.
  • 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

Serving: 8ounces of grilled ribeye | Calories: 386kcal | Carbohydrates: 4.7g | Protein: 49.9g | Fat: 19.1g | Cholesterol: 114mg | Sodium: 1082mg | Fiber: 1.5g | Sugar: 0.3g | Vitamin A: 44.2IU | Vitamin C: 1.1mg
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