There’s nothing more classic to come from the grill than a thick-cut, perfectly cooked bone-in ribeye steak with a secret slather of flavor. Here are all my secrets to making a super juicy, never tough grilled ribeye.
This grilled ribeye steak is the epitome of summer. Big. Juicy. And it serves a crowd.
(Or if you’re my husband, serves enough for dinner and leaves some for a breakfast burrito in the morning. He’s smart that way.)
Ribeyes are my man’s go-to steak. They’re rich. They’re buttery. And it’s all thanks to serious ribbons of marbling through the beef to create the ultimate decadence of any steak you can slice a knife through.
My husband moved his killer indoor steak-making-technique outdoors with this grilled ribeye recipe. And there are several factors that come into play.
Heidi’s Tips for Grilling Success
- Always choose a bone-in steak. The bone adds flavor to the meat, and a thicker steak will always produce a meatier, more tender and flavorful steak.
- Contrary to what some may think, ribeye steaks need only a healthy dose of kosher salt and freshly ground pepper. The simplest seasonings hold the key, but take care to liberally season to avoid an underflavored steak.
- Here’s our juiciest secret to grilling the perfect ribeye: my husband slathers on a tablespoon or two of butter after cooking to add another layer of juicy flavor and fat for the ultimate bite. The melted butter seeps into the meat and sends the point home that this is one lip-smacking steak.
Ingredients for Grilled Ribeye Steak
The full recipe, with amounts, can be found in the recipe card below.
- Bone-in ribeye steak — Sometimes we’ll choose an aged steak, sometimes a prime. Either way, it’s more about HOW it cooks than WHAT type you bought.
- Kosher salt and freshly ground black pepper — Don’t be shy with the salt and pepper! You want a well seasoned steak.
- Unsalted butter — If you seasoned the steak properly, you don’t want to slather salted butter on top after grilling or else the ribeye will be too salty. Stick with unsalted for maximum richness without the sodium bomb.
The Best Way to Cook Ribeye Steak on a Grill
- Season and chill the ribeye. Liberally season your ribeye with kosher salt and freshly ground black pepper, making sure all sides of the steak are covered. Wrap the steak in plastic wrap, then chill for 12 hours or overnight.
Heidi’s Tip: The ribeye gets chilled after seasoning so the salt has time to penetrate the meat. This helps tenderize it, plus it makes the grilled ribeye juicier!
- Bring the steak to room temperature. If you slap a cold steak onto a piping hot grill, it will overcook on the outside while remaining undercooked on the inside.
- Cook your steak on a hot grill, flipping occasionally. Don’t flip the ribeye more than once every few minutes. This creates a nice exterior sear.
Heidi’s Tip: Ribeye steak is considered done when a meat thermometer registers 130–135º for medium rare and 135–140º for medium. Be sure to allow the steak to rest for about 10 minutes after grilling, and before slicing, to seal in the juices.
read more: 28 Easy Grilling Recipes
Ribeye Grill Time
The amount of time you should grill a ribeye steak will vary slightly depending on how thick it is, whether it’s boneless or bone-in, and so forth.
But when cooking this 24-ounce bone-in ribeye, we first grilled it over high heat for 10 minutes per side before moving it to a cooler part of the grill and cooking it for another 20 to 25 minutes.
What to Serve with Steak to Make a Meal
A thick steak like this one will provide more than a one-person portion. Slice the steak thinly and serve with its own juices, if desired.
- Grilled Asparagus, Eggplant, Corn, or Mixed Veggies
- Dill Cucumber Salad
- No Mayo Potato Salad with Herbs or Classic Potato Salad
- BBQ Baked Beans
- Buttermilk Blue Cheese Mashed Potatoes
- Rosemary Garlic Fries
- Greek Watermelon Salad
⭐️⭐️⭐️⭐️⭐️
WOW!!!! This turned out FABULOUS!!!! My husband, who isn’t a big beef eater, loved this and is asking for more. I bought ribeye steaks on sale at the grocery store. They turned out as good as or better than any I’ve had at a nice steak house. The crust was amazing. They were tender, juicy and cooked to perfection using a meat thermometer. I’ll definitely be serving this again.
~Brenda, FoodieCrush reader
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
How to Grill Ribeye Steak
Ingredients
- 24 ounce bone-in ribeye steak
- kosher salt
- freshly ground black pepper
- 2 tablespoons unsalted butter
Instructions
- Sprinkle the steak liberally kosher salt and freshly ground black pepper, making sure all sides of the steak are covered. Wrap in plastic wrap and place in the refrigerator for 12 hours or overnight.
- Remove the steak from the fridge and allow to come to room temperature before grilling.
- Bring a grill or charcoals to high heat and add the steak to the grates. Grill for about 10 minutes per side, rotating every few minutes to achieve grill marks. Move the steak to a cooler part of the grill (or if using gas turn off one side) and cook for 20-25 minutes or until the steak registers 135 degrees F for medium rare, turning occasionally as it cooks.
- Remove from the grill to a platter and slather with butter. Tent the steak with aluminum foil and let rest for 10 minutes. Slice and serve with sautéed mushrooms if desired.
Nutrition
More Grilling Recipes You’ll Love
- Cilantro Lime Grilled Chicken
- The Best Juicy Grilled Pork Chops
- The Best Grilled Chicken Breast Recipe
- Grilled Steak Tacos
- Grilled Salmon
- Grilled Pork Chops
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Lori
10 minutes a side? That’s too well done for my family, unless you have thicker cuts. We do 5-6 minutes each side.
Thx Lori, this was an especially thick rib eye. Definitely cook to the thickness of your steak and check for doneness with a meat thermometer.
Gary Edwards
Going to try this knowing this will be probably a very good recipe with the 40 year chef comment and butter thanks Gary
Lk
great beginning! cooking time a tad long for our lot. butter topping a GREAT idea! we like ours ‘blue rare’
Brenda
WOW!!!! This turned out FABULOUS!!!! My husband, who isn’t a big beef eater, loved this and is asking for more. I bought ribeye steaks on sale at the grocery store. They turned out as good as or better than any I’ve had at a nice steak house. The crust was amazing. They were tender, juicy and cooked to perfection using a meat thermometer. I’ll definitely be serving this again.
Thanks for the comment Brenda, and I’m so glad the steak worked out for you. We love the ribeyes :)
Curt Groen
I couldn’t agree more with you. I’ve been doing steaks this way for 40 plus years. The only thing I could add to possibly improve upon your recipe a little bit would be instead of using just plain butter, using a compound butter. A couple of my favorites for ribeye is either a mushroom butter, a blue cheese butter or a garlic herb butter. It just lays a layer of flavor over the top of the steak that isn’t overpowering but compliments. I’ve been a professional chef for over 40 years. I’ve cooked for dignitaries all over the world through my position as a personal chef to an oil tycoon, though I am now retired. I have cooked steak just about every way there is possible, sous vide before it was popular, with a reverse Sear, to in a pan (Stainless or cast iron, NEVER a non-stick!) and finish in the oven, to on the grill. My favorite way is, always has been and probably always will be, is on a hot wood or charcoal fire. To me there’s nothing better than a charred rare ribeye steak with it’s wonderful charred crust on the outside and the delicate full-flavored juiciest and most tender rare on the inside and the best steak to obtain this from is a Prime grade Ribeye steak!
Nick K
Having grilled more than my share of ribeyes, and anything else that fits in my grill or smoker, one of my greatest discoveries (but not my idea) was one that goes against all traditional steak grilling mantras – reverse sear. Yup, just like you do with any other meat that benefits from low and slow. I start by heating up my 3 burner grill, then turn off the side burners and put the steaks over them, relying on the center burner to provide indirect heat, adjusting to about 300-350. With the lid closed, 8 minutes or so per side of a 1″ thick ribeyes is about right. Then I turn on one of the side burners & move the steaks on the other side to the center and direct grill for about 2 minutes per side. The result is a slightly less crusty, but much narrower band on the outside, with more luscious and delicious nice warm pick to light red on most of the inside. Give it a try. You’ll be amazed and asking yourself the same thing I did the first time I did this, “Why did I never think of this before?” Slather with some sauteed onions and/or bleau cheese crumbles for an extra treat.
Rachel Frampton
My husband and I have been craving for a prime steak; therefore, we’re currently looking for a restaurant that serves this type of dish. In the meantime, we’d make our own first since it’s still quarantine. We’d make sure to select a bone steak since you’ve stated that bones tend to add more floor. We’d also keep in mind to season it with Kosher salt.
Chris Linck
I was confused by this cook…Cooking a ribeye on high heat, say 425-450, does not require 25-30 minutes unless you like shoe leather..
Cook the steak for 6 minutes at 450, then turn it once and cook for another 6 minutes. Measure your temp..When it reaches 135…TAKE IT OFF..period. Let it rest under foil for 5-10 minutes [the longer it rests the more it cooks] Med Rare is 140 and no good cut of beef should ever be cooked longer you want the flavor.
None of this flipping the steak constantly and long periods on the grill. That’s nuts and I’ve been making great steaks since I was 8 years old grilling with my father.
Dolores Good
Is there a separate recipe for the sauted mushrooms?
Dolores Good
HoosierMama
I’ve never been brave enough to grill a 1.5lb steak, but now that it is warming up I got two from the butcher so I can try your recipe out. I cannot wait to see how they turn out!
Betty Hopper
Di you use rib eye steak for prime rib?
I did not see the recipe for prime rib
Hi Betty, this is a recipe for ribeye steak, not prime rib.
Katiena
Exactly but we followed a link to get a prime rib recipe to substitute out for turkey at Thanksgiving to get sent to a recipe for rib eye steak instead.
So that’s why he asked the question he did.
Linda
Exactly right! Love my steaks but this was the link they used for Prime rib. Definitely a booboo
Why
This is the most retarded website I have ever seen.
Lee
You must be used to seeing some pretty crappy websites.
CATHERINE
If you feel that way then just be quiet an move along! So many people love this site. You’re so rude!
Ashley @ Foodie Crush
Thanks Catherine!
Kathleen
Looking delicious what a website I have found this is exceptionally awesome and helpful for those women who are fond of cooking and always looking here and there for new recipes and want to cook and try delicious food as a writer where I am offering assignment writing help I have a lack of time and couldn’t try these recipes I want to suggest you create some best for those who have a shortage of time or make a collection of some recipes which takes 15 to 30 minutes.
Al
What makes it $50 steak is a good cut and a generous scoop of butter.
Ron Michels
10 minutes per side is WAY too long to cook a steak unless it’s 2.5″ thick or if you want it well done. I have found that 5 minutes per side will have your steak medium rare.
E. Warren
Why do so many Steak eaters get upset when we cook our
Steak like we want it, medium, medium well or even well.
It is the way we like it? You can make it sound fancy by “rare” but it is “raw”.
BTW, I cook mine to medium well and have never had a guest turn it down.
E. Warren
BTW#2-That Rib Eye looks absolutely awesome.
Earl
Amanda Padilla
Ur so right!
Amin Oteifa
That’s exactly what I was thinking. I cook an entire whole beef Tenderloin 10 per side so this seems way too much for a Ribeye. Furthermore, she keeps it on indirect heat for another 25 min. That’s shoe leather well done. 5 per side sounds about right. Thanks for calling it out.
Curt Groen
that greatly depends upon how hot your fire is, how far away from the grate the fire is and even what model grill you’re using. She publishes temperatures, if you aren’t using a thermometer a cook your steaks, you aren’t going to be hitting your desired doneness any way.
Sherry
More than one person? Not in my neck of the woods. Looks fantastic
Lora A. Hayes
Grill is one of the Best testy recipe to me .
Rachel
This steak looks amazing, even when it’s still on the grill! I’ll definitely have to try this recipe out. Thank you for sharing this.
Robert
Butter is better! A friend made mashed potatoes with more butter in it than I’ve ever seen and the flavor was wow! Now this steak with butter slatthered on. I did it at the end per the recipe, maybe next time I’ll try it earlier when it’s almost done. That roasted chicken idea sounds interesting. 5 stars!!
Curt Groen
If you want to take those mashed to an even higher level use heavy cream instead of milk when making them. Boil your potatoes (cut into similar sized cubes so they cook evenly) and drain when fork tender returning them to the hot pan and quickly dry them out. Add that “more butter than you’ve ever seen” along with some heavy cream and mash, adding more cream as needed to get to the desired consistency. These are not every day mashed but are great for those special meals when you’re out to impress. The only way to improve upon this almost perfect steak recipe would be to use a compound butter such as a garlic herb butter, a mushroom butter or even a Blue Cheese butter to top your steak at the end.
(I’m a 40 plus year Chef that has cook for dignitaries all over the world because of my position as personal chef to an oilman, now retired)
sarah
It turned out great! We will be making it. It was a dish the whole family loves.
Steve C
Your husband was right – there’s just something about a steak that makes it look even more juicy on a grill than even on a plate. Of course, the pic with the mushrooms comes in a very close second!
I’ll have to try adding the butter before serving. I doubt there would be any leftovers to try the other recipes!
Laura | Tutti Dolci
Now that is one good looking ribeye! And that side of mushrooms is a must!
Alida @ Simply Delicious
Oh my gosh, that looks amazing! The crust on that steak has me drooling!
George
Lovely steak. very artistic
Cynetta
Typical 21st perversion, millennial or Californian weirdness – overcooked steak!!! YUK!!!
Gary
That is Amazing I have been grilling since 1980s and I grill the same way you just described people invite me to BBQs all time and when I get there they say oh Gary would you mind Grilling for us, and I all ways do. no I’m not a famous chef, but it does my heart so good to know that after all these years I have been cooking the way a well know chef does, the only thing I do a little different, if any is every time I turn my meat I base it with the butter, plenty, Heidi do me a favor the next time you grill chicken cook your chicken the same way you do your steak, but turn the chicken often and base it in Butter only and let me know what you think
Alexis Grunlinger
Heidi, this is an amazing post. We’ll be using your recipe to grill ribeye this weekend. I love all the great ideas and recipes you’ve shared here!! I’ve shared a link to your great post with my own readers today as part of my Friday’s Favorite Five. Thanks again – I love your blog! DecoratedMantel.com
Jordan Leigh
Guuuurl I don’t even eat red meat but I am drooling. The crust on that!!! I was shocked the first time I heard to flip your steak multiple times while cooking. I’ve always heard the whole “DONT TOUCH THE MEAT” I will have to give my dad these tips on the fourth. I’m gonna sound like a genius
You should go the extra step Jordan and make it for him. Your dad will be one happy man.
Kari
Yum! I am such a steak fan. This looks amazing!
Kari
http://www.sweetteasweetie.com
Tom @ Raise Your Garden
Yup, it really is all about how you cook the steak. My mother-in-law (a complicated woman) just discovered that most of the homegrown restaurants here buy their steaks at BJ’s!!!!! Not some fancy meat store. And yup, it’s all how it’s cook which is why a steak out is 50 bucks. I tend to overseason according to wife