A perfectly grilled ribeye steak is my favorite during the summer months! And after testing different steak thicknesses, grill temperatures, and timing, this is the method I always come back to for a juicy medium-rare center and a deeply charred crust!
Why This Grilled Ribeye Steak Works
- It’s the perfect thickness. Steak thickness makes a bigger difference than you might imagine. I’ve cooked with both thinner and thicker ribeyes, and I keep coming back to steaks around 1-inch thick. Thinner steaks cook too quickly before a crust develops, while thicker cuts are a little trickier to cook evenly on a grill.
- Simple seasoning works best here. Over time, I’ve realized ribeye really doesn’t need much. Salt, garlic, and black pepper are enough to enhance the flavor without overpowering the beefy savoriness. But if you want to zhuzh it up with an herbed compound butter or béarnaise sauce, I’ve got tips below!
For as long as I can remember, ribeye has been my preferred cut of steak. It’s perfectly marbled, not as pricey as filet mignon, and really versatile to a variety of cooking methods.
During the winter, I always make my pan-seared ribeye steak or steak bites when I want to stay indoors. But during the summer, when the sunny weather beckons me outdoors, I default to this grilled ribeye that serves up the best smoky, charred flavor. My family loves it with a side of my mom’s potato salad, though I love it sliced or diced into a fresh, flavor-forward steak salad.
Over the years, I’ve learned that the biggest game changers in grilling ribeye were how important high heat and timing are. Once I stopped flipping too early (or too late) and started paying attention to temperature instead of guessing, the results became way more consistent. Grilling season, here I come!
Key Ingredients Needed
- Boneless ribeye steaks: I always look for steaks that are beautifully marbled throughout. That fat slowly breaks down as the steak cooks, which keeps the meat juicy and flavorful. I also usually stick to 10-ounce steaks (about 1-inch thick).
- Simple steak seasoning: I’ve used more elaborate steak rubs before, but honestly, I keep coming back to this simple seasoning blend of salt, garlic, and pepper! Ribeye already has so much flavor on its own, so I’d rather enhance it than cover it up.
How To Grill Ribeye Steak
Season the steaks. Bring the steaks to room temperature. Heat an outdoor grill or indoor grill pan over high heat. Oil the grill grates with a paper towel dipped in oil. Pat the steaks dry with another paper towel, then season both sides with salt, pepper, and garlic powder.
Grill the steaks. Add the steaks to the grill and close the lid. Let them cook undisturbed for 3 to 4 minutes. This is what helps develop that tasty, charred crust! Then flip and cook for another 3 to 4 minutes, or until the internal temperature reaches 130°F for medium-rare. Always keep in mind that after resting, the temperature rises a few more degrees and lands right in that juicy, sweet spot.
Lisa’s indoor grilling tip: If you’re using a grill pan indoors, make sure it’s very hot before adding the steak. I’ve rushed this step before, and instead of getting that beautifully seared crust, the steak just steamed. 😣
Lastly, rest and serve. Let the steaks rest for 5 minutes, then serve whole or thinly sliced against the grain. If you’d like, you can top with a few pats of my herb compound butter or drizzle a little bearnaise sauce (so good!!).
My Top Grilling Notes
- Bring the steak closer to room temperature first. I’ve cooked steak straight from the fridge before, and the inside stayed noticeably colder while the outside cooked too quickly. Letting it sit out for a bit helps it cook more evenly.
- Salt the steak ahead of time if you can. I’ve found that seasoning the steak about 30 minutes before grilling helps the salt absorb better into the meat and creates a deeper crust on the outside.
- Don’t be afraid of high heat. The best grilled ribeye I’ve made always started with a VERY hot grill. That high heat is what creates the charred crust while keeping the center juicy.
What To Serve With Steak
Because ribeye is such a rich cut, I usually pair it with one comforting side and one fresh side to balance everything out. I also have a full list of steak side dishes! A few of my favorite combinations I want to highlight are:
- Mashed potatoes + arugula salad
- Roasted asparagus + air fryer baked potato
- Sautéed mushrooms + cucumber salad
More Steak Dinner Ideas
- Chimichurri Steak: Another summer favorite!
- Carne Asada: Perfect for taco nights.
- Filet Mignon: My favorite for special occasions.
If you try this grilled ribeye steak recipe, let me know how they turn out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Equipment
- Lodge Grill Pan Perfect for indoor grilling!
Ingredients
- 2 (10-ounce) boneless ribeye steaks
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Season the steaks. Bring the steaks to room temperature. Heat an outdoor grill or indoor grill pan over high heat. Oil the grill grates with a paper towel dipped in oil. Pat the steaks dry with another paper towel, then season both sides with salt, pepper, and garlic powder.
- Grill the steaks. Add the steaks to the grill and close the lid. Grill the steaks for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on an instant read thermometer, for medium-rare.
- Rest and serve. Let the steaks rest for 5 minutes, then serve whole or thinly sliced against the grain. If you’d like, you can top with my herbed compound butter or bearnaise sauce.
Lisa’s Tips
- Storage: Store leftover ribeye steak in an airtight container in the refrigerator for 4 to 5 days.
- Reheating: For the best texture, reheat gently in a skillet over medium-low heat until warmed through. You can also reheat it in a 250°F (120°C) oven for 10 to 15 minutes. I’ll also microwave it at times for convenience, but with a damp paper towel over it to retain moisture.
Nutrition
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