This grilled ribeye steak is a juicy and tender cut of meat that is easy to grill and perfect for your next hearty dinner! By adding some homemade steak seasoning and butter, you will get the most delicious steak dinner every time! Your family will feel pampered by this simple steak dinner!
Best Grilled Ribeye Steak Recipe
Grilled ribeye steaks are an impressive meal to cook for the family and, with this recipe, you can skip a trip to an expensive steakhouse! It's seasoned with my homemade steak seasoning that is easy to prepare and enhances the natural flavor of the meat.
The ribeye cut has a generous amount of marbling which makes it one of the best steaks to eat. The meat stays delightfully tender and will melt in your mouth like butter!
Jump to:
🥘 Grilled Ribeye Ingredients
This recipe only calls for 2 ingredients! The pat of butter isn't necessary, but it will make your steak extra tasty.
- Ribeye - 2 lbs ribeye (2 1-inch thick ribeye steaks).
- Steak Seasoning - ½ tablespoon of steak seasoning (see recipe or you can use your preferred brand).
- Butter (optional) - 1 tablespoon of butter.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Grill Ribeye Steak
Grilled ribeye steaks are surprisingly easy-to-make and will be ready to serve in only 20 minutes! You will need a BBQ grill, an instant-read temperature probe, and your grilling utensils!
This recipe makes 2 servings, however, it may depend on the size of ribeye steaks you choose. Feel free to prepare more steaks to feed a larger group!
- Prep. If time allows, you should place your ribeye on the counter 1 hour before cooking so they can come to room temperature (this helps it cook evenly).
- Preheat grill. Preheat your grill to high heat (450°F+ / 232°C+).
- Season. Once the grill is hot, season your 2 pounds of steak generously on all sides with ½ tablespoon of steak seasoning (*see note).
- Grill. Once hot, transfer the seasoned ribeye to the grill. Let them cook for 2 minutes and then rotate them 90° in order to make beautiful cross-hatched sear marks (*see note). Allow the meat to cook for another 2 minutes before flipping them over and repeating the process on the second side, usually taking about 4-6 minutes for a medium-rare ribeye (*see note).
- Transfer and add butter. After your steak reaches your desired level of doneness, transfer it to a tray. Add the optional pat of 1 tablespoon butter, if using, and loosely cover the ribeye with a square of aluminum foil.
- Rest and serve. Allow your steak to rest for a minimum of 5 minutes before serving.
Ribeye steaks are delicious as-is but they will pair well with any of your favorite sides. I enjoy serving them with some white cheddar mac and cheese or sauteed green beans! For more ideas, check out my post on what to serve with ribeye steak. Enjoy!
💭 Angela's Tips & Recipe Notes
- Trim excess fat from your ribeye, if needed. The fat will drip down into the fire, feeding the flames, which can burn your steak.
- Firmly press the steak seasoning into your ribeye. This gives the steak a delicious crust on the grill!
- The USDA recommends steak be at least 145°F (63°C) internally to be considered 'safe' to consume. However, some people (myself included) prefer their steak less done. Use a meat thermometer to find out the internal temperature of your steak. (See my beef doneness post.)
- Rare: 125°F-120°F (52°C-54°C)
- Medium-rare: 130°F-135°F (54°C-57°C)
- Medium: 135°F-145°F (57°C-63°C)
- Medium well: 145°F-155°F (63°C-68°C)
- Well-done: 155+°F (68+°C)
- Keep in mind that your steak will cook an additional 5°F after being removed from the grill, this is called 'carryover cooking'. For this reason, you should aim for your steak to be 5°F shy of your ideal internal temperature.
- When seasoning ribeye steaks, always wait to add the seasoning until just before cooking (within a maximum of 3 minutes). The salt in the seasoning will pull the moisture out of your steak. If 3 minutes have passed, you should wait a minimum of 40 minutes to cook your steak (this allows the meat to reabsorb the moisture).
🥡 Storing & Reheating
Place your leftover steak in a sealed container or wrap it tightly in heavy-duty foil. Refrigerate for a maximum of 4 days.
To freeze your steak, wrap your ribeye tightly in plastic wrap then place it in a heavy-duty storage bag. Freeze for a maximum of 4 months.
Reheating Grilled Ribeye
Thaw frozen steak in the refrigerator overnight. Reheat your ribeye in the oven at 250°F (120°C) until heated to your satisfaction (usually about 20-25 minutes).
❓ FAQ
Ribeye steaks are best prepared when grilled. However, you can pan-sear, broil, or air-fry as well!
Absolutely! The ribeye cut is great if you want a juicy, tender, and flavorful steak. It has a generous amount of marbling and fat that is perfect for retaining the steak's juiciness even when cooked at high heat.
Yes of course. You can marinate ribeye if you want to for up to 2 days, but it is fine with some simple seasonings like salt, pepper, or our homemade steak seasoning!
😋 More Steak Recipes
- Air Fryer Steak- Try this air fryer steak recipe when you are needing a fast and hands-off dinner!
- Pan Seared Hanger Steak- A delicious recipe that will go with any of your favorite steakhouse sides!
- Smoked Tomahawk Steak- A show-stopping steak recipe that will wow your friends and family!
- Steak Marinade- An easy-to-make steak marinade recipe that will tenderize your meat and bring its flavor to the next level!
- Bavette Steak- A hearty steak dinner recipe that can be cooked on the stove or grill!
- Grilled T-Bone Steak- Perfectly juicy steak dinner that is melt-in-your-mouth delicious.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Grilled Ribeye
Ingredients
- 2 lbs ribeye (2 1-inch thick ribeye steaks)
- ½ tablespoon steak seasoning (see recipe or use your favorite brand)
- 1 tablespoon butter (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- If time allows, you should take your ribeye steaks out of the fridge 1 hour before cooking so it can come to room temperature (this helps it cook evenly).
- Preheat your grill to high heat (450°-650°F / 232°-343°C).
- Once the grill is hot, season your steak generously on all sides with steak seasoning (*see note).
- Once heated, place your steaks on the grill. Let it cook for 2 minutes and then rotate it 90° in order to create perfect cross-hatched sear marks (*see note). Let it cook for an additional 2 minutes before flipping and repeating on the second side, typically 4-6 minutes per side for a medium-rare steak (*see note).
- After your steak reaches your desired level of doneness, transfer it to a tray or cutting board. Add the optional pat of butter, if using, and loosely cover the ribeye with a square of aluminum foil.
- Allow your steak to rest for at least 5 minutes before serving.
Notes
- Trim excess fat from your ribeye, if needed. The fat will drip down into the fire, feeding the flames, which can burn your steak.
- Firmly press the steak seasoning into your ribeye. This gives the steak a delicious crust on the grill!
- The USDA recommends steak be at least 145°F (63°C) internally to be considered 'safe'. However, some people (myself included) prefer their steak less done. Use a meat thermometer to determine the internal temperature of your steak.
- Rare: 125°F-120°F (52°C-54°C)
- Medium-rare: 130°F-135°F (54°C-57°C)
- Medium: 135°F-145°F (57°C-63°C)
- Medium well: 145°F-155°F (63°C-68°C)
- Well-done: 155+°F (68+°C)
- Keep in mind that your steak will cook an additional 5°F after being removed from the grill, this is called 'carryover cooking'. For this reason, you should aim for your steak to be 5°F shy of your ideal internal temperature.
- When seasoning ribeye steaks, always wait to add the seasoning until just before cooking (within 3 minutes at most). The salt in the seasoning will draw the moisture out of your steak. If 3 minutes has passed, you should wait a minimum of 40 minutes to cook your steak (this allows the meat to reabsorb the moisture).
- To store: Place your leftover steak in an airtight container or wrap it tightly in heavy-duty foil. Refrigerate for up to 4 days.
- To freeze: Wrap your ribeye tightly in plastic wrap then place it in a heavy-duty freezer bag. Freeze for up to 4 months.
- To reheat: Thaw frozen steak in the refrigerator overnight. Reheat your ribeye in the oven at 250°F (120°C) until heated to your satisfaction (usually about 20-25 minutes).
Comments
No Comments