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