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
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
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Tom @ Raise Your Garden says
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
Kari says
Yum! I am such a steak fan. This looks amazing!
Kari
http://www.sweetteasweetie.com
Jordan Leigh says
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
heidi says
You should go the extra step Jordan and make it for him. Your dad will be one happy man.
Alexis Grunlinger says
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
Gary says
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
Cynetta says
Typical 21st perversion, millennial or Californian weirdness – overcooked steak!!! YUK!!!
George says
Lovely steak. very artistic
Alida @ Simply Delicious says
Oh my gosh, that looks amazing! The crust on that steak has me drooling!
Laura | Tutti Dolci says
Now that is one good looking ribeye! And that side of mushrooms is a must!
Steve C says
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!
sarah says
It turned out great! We will be making it. It was a dish the whole family loves.
Rachel says
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 says
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 says
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)
Lora A. Hayes says
Grill is one of the Best testy recipe to me .
Sherry says
More than one person? Not in my neck of the woods. Looks fantastic
Ron Michels says
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 says
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 says
BTW#2-That Rib Eye looks absolutely awesome.
Earl
Amanda Padilla says
Ur so right!
Amin Oteifa says
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 says
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.
Al says
What makes it $50 steak is a good cut and a generous scoop of butter.
Kathleen says
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Why says
This is the most retarded website I have ever seen.
Lee says
You must be used to seeing some pretty crappy websites.
CATHERINE says
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 says
Thanks Catherine!
Betty Hopper says
Di you use rib eye steak for prime rib?
I did not see the recipe for prime rib
Heidi says
Hi Betty, this is a recipe for ribeye steak, not prime rib.
Katiena says
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 says
Exactly right! Love my steaks but this was the link they used for Prime rib. Definitely a booboo
HoosierMama says
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!
Dolores Good says
Is there a separate recipe for the sauted mushrooms?
Dolores Good
Chris Linck says
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.
Rachel Frampton says
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.
Nick K says
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.
Curt Groen says
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!