Our Grilled Ribeye Steak is juicy and decadent, with a rich garlic butter sauce and brown sugar steak rub that will have you wanting more bite after bite!
We’ll show you how to grill ribeye steak so perfectly that it’ll remind you of your favorite steakhouse steak. It’s simple and takes less than an hour. You’ll want to stay at home and eat this ribeye over and over!
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THE BEST RIBEYE STEAK ON THE GRILL
There are few things I look forward to more than grilling ribeye steak, and this is coming from someone who enjoys grilling recipes.
What could be better than a perfectly grilled steak that you can make in minutes at home?
- Budget-Friendly: This inexpensive marinated chuck steak is one of my absolute favorites. It’s delicious and a great deal!
- Budget-Friendly: London Broil is another excellent cut that my family enjoys every time I prepare it.
- Splurge: The best beef tenderloin recipe is my go-to when I want to splurge or impress family and friends!
INGREDIENTS FOR GRILLED RIBEYE STEAK
Contrary to popular belief, steaks require only kosher salt and freshly ground pepper.
The simplest seasonings hold the key, and one of the most common mistakes a home cook can make is underseasoning.
As a result, the only ingredients required to cook ribeye steak are:
- Steak ribeye
- salt kosher
- black pepper, freshly ground
- Butter, unsalted
WHAT ARE THE BEST TYPES OF STEAK FOR GRILLING?
Beef was made for the grill, and there are many different types of steaks that are ideal for grilling. These are a few of my personal favorites.
- Ribeye is my favorite steak to both cook and eat. This beauty has a tenderness and a big, beefy flavor that you won’t find in other cuts of beef. I also prefer the bone in for both appearance and flavor.
- Porterhouse – the next item on the list is truly the King of Steaks in my opinion, and only my recent love of ribeyes has pushed it down the list. The Porterhouse steak combines the best of both worlds, with a perfect balance of top loin (NY strip) and tenderloin.
- T-Bone – similar to a porterhouse, but cut from closer to the rump. The top loin (NY strip) side is more tender as a result, but the tenderloin side is smaller or non-existent.
- Strip Steak, also known as New York Strip, Kansas City Strip, or Strip loin. This steak can be as flavorful as a ribeye, but it is highly dependent on tenderness and can frequently disappoint.
- Tenderloin– while tenderloin is the most tender cut of beef, it is also leaner, which means it is low in fat. When it comes to steaks, keep in mind that fat adds flavor. This is not my favorite steak to grill, and it can be a costly mistake.
HOW LONG TO COOK STEAK ON THE GRILL
The exact ribeye grill time will vary slightly depending on thickness, boneless or bone-in status, and so on.
But, for this 24-ounce bone-in ribeye, we grilled it for 10 minutes per side over high heat before moving it to a cooler part of the grill and cooking it for another 20 to 25 minutes.
HOW TO GRILL RIBEYE STEAK?
- Combine the rub in a mixing bowl. Rub the rub over both sides of each steak and pat it down. Allow the steaks to come to room temperature for at least 30 minutes.
- Preheat the outdoor grill to high heat (450-500 degrees). With the lid open, sear the steaks for 3 minutes per side.
- Reduce the heat to medium-low and continue cooking with the lid closed until the steaks are done to your liking (130 degrees F for medium-rare).
- Remove the steaks from the grill and brush with 1 tablespoon of the garlic butter compound butter. Allow steaks to rest for 10 minutes before slicing. Steaks should be cut against the grain.
WHAT IS THE TWO-ZONE METHOD OF GRILLING?
Grilling on a charcoal or gas grill does not change the fact that zones are required to cook food without burning it. This is also known as indirect heat.
The first zone of your grill should be the hottest, and the second zone should be on low or indirect heat.
WHAT IS INDIRECT HEAT?
Indirect heat is a barbecue cooking technique that involves placing the food to the side of or above the heat source rather than directly over the flame.
This is easily accomplished by keeping the charcoal to one side of your grill, or in the case of gas burners, by turning them on and off half the time.
I have a four-burner gas grill, and I usually turn on the two outside burners while turning off the two inside burners.
WHY DOES HIGH HEAT MAKE MY STEAK TASTES BETTER?
When the surface of a steak is heated to high temperatures, several important chemical reactions occur. It may be a little too personal, but you can always impress your guests with your grilling skills!
The Maillard reaction is a chemical reaction caused by heat between amino acids and sugars. Caramelization is the browning of sugar caused by heat-induced oxidation.
Small amounts of sugars in meat cause this reaction, giving you that rich, complex, caramel or butterscotch flavor that makes your steak unforgettable.
There are also fats on the surface, which contribute significantly to the flavor of the meat. When heat melts the fat and chemically changes it, the flavor changes dramatically.
Fat is at its richest and most succulent when it turns golden brown, just before it burns. While the color of your steak is best when it is more of a nut brown.
Carbonization occurs when a piece of meat is blackened or charred, and it will not taste much better than the charcoal, so keep an eye on what you’re doing on the grill. Everything revolves around timing!
GRILLING THE PERFECT STEAK RECIPE TIPS
- First, allow the steaks to come to room temperature. This takes about 30 minutes and ensures even cooking.
- Pat your ribeye steak rub down thoroughly! Patting down the seasoning before grilling gives the meat a perfect crust.
- Allow the steaks to rest for at least 10 minutes before cutting into them.
- Always cut steak across the grain.
- When checking for the desired degree of doneness, use a meat thermometer for the best results.
Frequently Asked Questions
Grill the steaks for 4 to 5 minutes, or until golden brown and slightly charred. Continue to grill the steaks for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F), or 8 to 10 minutes for medium-well (150 degrees F).
Preheat the gas grill to medium-high heat (approximately 500° F). Place the steaks on the grill, close the lid, and turn the heat down to medium. Grill for 4-6 minutes, or until the bottoms are seared. Cook for another 5 minutes, or until the internal temperature reaches 135° F for rare to medium rare.
Grill for 18-20 minutes for a 2-inch thick-cut bone-in ribeye steak, turning about 1 minute before the halfway point, for the perfect medium-rare thick-cut bone-in ribeye steak. The temperature of the meat should be 130°F on a meat thermometer.
You can leave the grill open if you’re grilling quick-cooking foods like burgers, thin steaks, chops, fish, shrimp, or sliced vegetables directly over the flames. When grilling thicker steaks, bone-in chicken, or whole roasts, keep the lid down, especially if you’re using indirect heat.