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.
Grilled Ribeye Steak Recipe
“Which one do you like best? This one. Or this one?”
I put my family through this photo editing process at least once a week. But given that this is 100% my husband’s recipe/passion/craving-every-single-week, consulting him on which photo to lead this post was part of the process.
“Definitely the one on the grill,” he replied. Really? But it’s not on a plate. It’s not all styled out. It’s not my usual style of pic.
“Exactly. It’s a big, beautiful ribeye grilled to perfection on a grill. Isn’t that what you want to show?”
Yes. Yes it is. Why do I always overthink it?
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 marbeling 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 ribeye recipe. And there are several factors that come into play.
Ingredients for Grilled Ribeye Steak
Contrary to what some may think, steaks need only a healthy dose of kosher salt and freshly ground pepper. The simplest seasonings hold the key and underseasoning is one of the most common mistakes a home cook can make.
As such, the only ingredients you need for cooking ribeye steak are:
- Ribeye steak
- Kosher salt
- Freshly ground black pepper
- Unsalted butter
What’s the Best Steak for Grilling?
While not inexpensive, a ribeye steak’s flavor is worth the price. 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. Sometimes he’ll choose an aged steak, sometimes a prime. Either way, it’s more about HOW he cooks than WHAT he cooks.
How to Cook Ribeye Steak on the Grill
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.
Cook your steak on a hot grill, flipping occasionally to create an exterior sear until a thermometer (this one is our favorite) 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.
And here comes the juicy secret…
After cooking the ribeye steak, my husband slathers on a tablespoon or two of butter 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.
read more: 30 Days of Easy Grilling Recipes
How Long to Cook Steak on the Grill
The exact ribeye grill time will vary slightly depending on 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.
Do I Have to Add Butter?
Technically, no. But your ribeye won’t taste as juicy and delicious, trust me.
Tips for Grilling Ribeye Steak
I prefer seasoning this grilled ribeye simply with salt and pepper, but you’re welcome to use your favorite steak rub if you’re so inclined. But try it first with salt and pepper and see what you think!
It’s very important that you let the ribeye come to room temperature before grilling. It allows the steak to come to an even temperature all at once for a perfectly cooked steak.
A thick steak like this one will provide more than a one-person portion. Slice the steak thinly and serve at the table with sautéed mushrooms and the steak’s own juices if desired.
What to Serve with Steak to Make a Meal
- Arugula Salad with Shaved Parmesan Three Ways
- Grilled Asparagus
- Dill Cucumber Salad
- No Mayo Potato Salad with Herbs
- The Best BBQ Baked Beans
- Buttermilk Blue Cheese Mashed Potatoes
- Easy Grilled Corn
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
How to Grill Ribeye Steak
- 24 ounce bone-in ribeye steak
- kosher salt
- freshly ground black pepper
- 2 tablespoons unsalted butter
- 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.
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
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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 :)
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!
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.
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.
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.
Is there a separate recipe for the sauted mushrooms?