Medium rare, juicy, and tender as butter. That’s how a grilled ribeye steak should be. In my opinion, a ribeye is one of the best steaks you can have, and when cooked on the grill, it doesn’t get much better. If you want to see how to grill the perfect steak, read on and get our recipe.
The Best Steak on the Grill
Here we go! The grilling season is upon us, and the old grill is being dusted off and prepared for summer grilling adventures. There are so many delicious things you can grill, but one of the favorites is definitely a good steak.
In my world, a grilled ribeye steak is the best steak you can get, especially if you find one with a good marbling of fat. And having fat is actually important! It’s the fat that gives it a good flavor, so when you’re looking at steaks in the meat department, go for ones with a little fat in the meat.
Flame-grilled steak might sound a bit intense to some, but it’s actually great to let the flames “kiss” the steak during cooking. It helps enhance the grilled flavor and gives it that classic BBQ taste we all love.
But how do you best grill a ribeye? Well, there are actually several ways to do it.
- Reverse sear: The steak is cooked at low indirect heat until the desired internal temperature is reached. Then it is seared over very high direct heat. This method is suitable for pellet grills where smoke also adds a good flavor to the meat. You can also easily do a reverse sear on a charcoal grill or a gas grill.
- Direct heat: This is probably the most commonly used method. Here, the steak is grilled over direct heat. The fat dripping onto the coals or flavorizer bars on a gas grill adds the grilled flavor to the meat. This method requires a bit more control over the meat to avoid overcooking. The steaks are flipped several times during the process.
- Direct/indirect heat: The steak is seared over high heat and then cooked to the desired internal temperature at low indirect heat.
What these methods have in common is that it’s worth using a meat thermometer to monitor the internal temperature of the steak. This ensures that the steak is cooked to perfection.
Ingredient notes
Ribeye – Look for steaks with a good marbling of fat. A good thickness on the steak ensures it’s not cooked before it’s properly seared and has developed a nice crust.
Salt and pepper – I believe salt and pepper should be the base. That being said, garlic, rosemary, and a scoop of butter can also elevate the flavor.
How to grill ribeye steaks?
Here’s a brief overview of how to grill the perfect ribeye steak.
Take the steaks out of the refrigerator half an hour before grilling. Preheat the grill. Season the steaks, then grill them over direct heat until they are seared. Then move the steaks away from the direct heat and continue cooking until the desired internal temperature is reached.
Let the steaks rest uncovered for about 5 minutes after removing them from the grill.
Serve the grilled ribeye with your favorite side dishes.
Find the full recipe with other cooking methods further down this page.
Frequently asked questions
It’s important to take the meat out of the refrigerator about 30 minutes before grilling so it can come to room temperature. This ensures more even cooking of your steaks. Additionally, they should be seasoned with salt and pepper before going on the grill.
The cooking time depends on the thickness of the steak, the initial temperature when it goes on the grill, and, most importantly, how you want it cooked. That’s why it’s a good idea to use a meat thermometer to ensure the correct internal temperature when you remove the steak.
Other BBQ recipes you might like
- Grilled shrimp skewers
- Grilled pork collar
- Grilled spring onions
- Grilled flank steak
- Grilled leg of lamb
Tips and tricks for the recipe
- Use a meat thermometer when grilling, even for steaks. It’s the way to achieve perfect cooking every time.
- Remember to let the meat sit out for about half an hour before grilling, and also remember to let it rest after cooking. It should rest uncovered, so forget about wrapping it in foil. If you do that, the steak will continue to cook, and you risk overcooking it.
Serving suggestions
- Serve it in a classic way with Hasselback potatoes, a green salad with avocado and raspberries, and Béarnaise sauce.
- Serve it with scalloped potatoes with leeks and a delicious whiskey sauce.
- Or your own favorite side dishes.
Want a delicious bread to serve with your steaks?
Try our recipe for Cheesy pull apart garlic bread
Recipe for ribeye steaks on the grill
Here’s our recipe for how to grill the perfect ribeye steak. Choose the method you like best and get started.
You’ll need a good meat thermometer for all three methods. I would recommend getting a wireless meat thermometer as it’s easier to work with and you don’t have to keep poking the steak multiple times.
Grilled ribeye steak
Ingredients
- 2 ribeye steaks approximately 300 grams each
- Salt to taste
- Pepper to taste
Instructions
Cooking over direct/indirect heat
- Preheat the grill to 300 degrees Celsius (572 degrees Fahrenheit).
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Take the ribeye steaks out of the refrigerator approximately 30 minutes before grilling.2 ribeye steaks
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Season the steaks with salt and pepper to taste. Brush the grill grates with oil to prevent sticking. You can also use a piece of paper towel dipped in oil.Salt, Pepper
- Place the steaks on the grill and sear them over direct heat for about 1-2 minutes on each side. Then, move the steaks away from direct heat and reduce the temperature. Grill the steaks to completion over indirect heat (with the lid closed) until the internal temperature reaches 54-55 degrees Celsius (129-131 degrees Fahrenheit).
- Once the desired internal temperature is reached, remove the steaks from the grill. Let the steaks rest uncovered for approximately 5 minutes before serving.
Cooking with the reverse sear method (suits pellet grills)
- Preheat the grill to 125 degrees Celsius (257 degrees Fahrenheit).
- Take the ribeye steaks out of the refrigerator approximately 30 minutes before grilling.
- Coat the grill grates with oil before placing the steaks on them. Season the steaks with salt and pepper to taste.
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Place the steaks on the grill over indirect heat. Cook the steaks until the internal temperature reaches approximately 53 degrees Celsius (127 degrees Fahrenheit). Once the desired internal temperature is reached, remove the steaks from the grill and increase the temperature to the highest setting.
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When the grill is hot, place the steaks back on the grill over very high heat and sear them for about 1-2 minutes on each side.
- After the steaks are briefly seared, remove them from the grill and let them rest uncovered for approximately 5 minutes before serving.
Cooking over direct heat
- Preheat the grill to 300 degrees Celsius (572 degrees Fahrenheit) with direct heat.
- Take the ribeye steaks out of the refrigerator approximately 30 minutes before grilling.
- Coat the grill grates with oil before placing the steaks on them. Season the steaks with salt and pepper to taste.
- Place the steaks on the grill over direct heat and grill them for about 1 minute on one side. Rotate the steaks 90 degrees and grill them for an additional 1 minute on the same side. Repeat the process for the other side. Continue to rotate, flip, and grill the steaks until the internal temperature reaches between 54-55 degrees Celsius (129-131 degrees Fahrenheit). – A 300g ribeye steak should take approximately 6-7 minutes on the grill.
- Once the steak reaches the desired internal temperature, remove it from the grill and let it rest for about 5 minutes before serving.
Nutrition
How do you like the recipe?
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