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Make the most of steak night with my Grilled Ribeye Steak recipe! Done in only 10 minutes with a mouthwatering steak dry rub perfectly blended for grilling, this buttery and tender eye of rib steak is every steak-lover's dream!
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Grilled Ribeye Steak Recipe
One of my favorite things about living in Florida is that grilling season is all year long. In my opinion, everything tastes better grilled! I've grilled everything from steak and shrimp, to short ribs, Thanksgiving turkey, and even grilled Prime Rib.
When it comes to grilling, the best is grilled steak. With those delicious blackened grill marks on the outside and tender, juicy meat flavored throughout with that unique smoky grilled taste, there's just nothing like it!
Why grill ribeye?
Grilled ribeye is so flavorful
Every bite of this grilled steak is bursting with flavor. It uses the best dry rub for grilling ever, with a little bit of brown sugar to form a caramelized crust. You've never had steak that tastes this good, believe me!
It's easy and quick to grill ribeye
Fire up the grill, add the seasoned ribeyes, and watch that marbling melt away into juicy, tender steak with a crust so smoky and crunchy, you'll savor every bite. With a cook time as low as ten minutes, it's ready in no time!
Grilled Ribeye Recipe Ingredients
- Ribeye steak: You can use a boneless ribeye steaks or bone-in Ribeye steak for this recipe, as both will cook up deliciously on the grill. Ribeye is the perfect grilling steak with its marbled, tender texture. I used 1.5 inch steaks, but 1-inch steak will work too. Just watch their internal temperature.
- Sea salt: I recommend Maldon sea salt flakes or kosher salt, both of which have a great flavor as well as a delectable crunch, making them perfect for seasoning or as a finishing salt!
- Brown sugar: Adding a touch of brown sugar to the rub adds a deep, caramelized flavor that perfectly complements the savory beef. It might sound unusual, but I promise, it's incredible.
- Garlic powder: Garlic powder won't burn and turn bitter like fresh garlic, so it's ideal for grilling.
- Garlic salt: Adding garlic salt alongside garlic and salt may sound excessive, but garlic salt has a unique flavor that the two base ingredients alone don't.
- Onion powder: There's nothing like steak and onions, and onion powder has that unique onion sweetness!
- Turmeric: This sounds weird, but trust me, a tiny bit of turmeric brings in a distinctive and unique flavor that really adds dimension to this steak once grilled.
- Paprika: A classic that never goes wrong with steak, rich and flavorful paprika really brings out the savory beef. Use smoked paprika for even more flavor!
- Chili powder: Rich and earthy, chili powder adds more dimension to the rub.
- Red pepper flakes: Red pepper flakes add just a bit of heat! If you want to avoid spice all together, leave them out.
And of course, make sure to finish it all off with a delicious compound butter for steak like my homemade Garlic Butter or extra-luxurious Truffle Butter!
Grilled Steak Rub Recipes
This recipe uses a steak rub very similar to my classic Steak Rub recipe, but you can also try out my super savory and deeply flavorful coffee rub for steak for a totally unique and incredible grilled steak dinner.
How to Grill Ribeye Steak
1: Season Steaks
In a bowl, mix together all the beef rub ingredients. Take your steaks out of the fridge and pat them down very well with the dry rub, coating all sides. Then let the steaks rest for at least 30 minutes to come to room temperature.
2: Grill Steaks
Preheat the grill to high heat, 450-500°F. Once hot, sear the steaks for 3 minutes per side with the lid open. Then reduce the heat to medium-low and close the lid to cook until they reach the desired internal temperature, about 130°F for medium-rare.
3: Remove and Rest Steaks
Remove the steaks to a plate or cutting board and top with 1 Tablespoon butter, then let rest 10 minutes to finish cooking. Then slice against the grain, serve, and enjoy!
Love steak? Then try my other rib-eye steak recipes, like my luxurious and tender pan-seared ribeye cooked to perfection in a cast-iron skillet, or sous vide ribeye that is so soft and juicy.
Grilling Steak Expert Tips
- Make sure to let the steaks come to room temperature before grilling! This makes a huge difference in how the steaks will cook, as a room temperature steak will come to temperature much faster, allowing for a perfect sear without overcooked edges.
- Really work in the steak rub. Don't just sprinkle it on, you want to rub it into the meat nicely so that it doesn't just fall off on the grill!
- You can make this on a charcoal grill too! While I use a gas grill, charcoal grills will work great and the resulting steak will be amazing. Use heat zones to ensure there's a hot and cool side, then sear the steaks on the hot side and move them to the cool side for the rest of the cooking time.
- You must use a meat thermometer to properly cook steak. This just isn't optional; nothing but an instant read thermometer will truly work to gauge the doneness of steak! I use this one and it has served me well for years.
- Let the steaks rest after cooking them! Steak will naturally release juices as it rests, then soak them back up again. If you slice it too early without letting it rest, the juices will escape and the meat will turn out dry!
- Take your steaks off the heat 5 degrees below your target temperature. Then let the steaks rest; they will heat up to the target temperature as they rest!
Isabel's Grill
Oh my gosh, what would I do without this grill? I love it, my husband loves it, my kids love it! It's easily the best grill I've ever had, and the blue color really makes it stand out.
photo courtesy of Weber on Amazon
Ribeye Steak Temp
Knowing how to cook a steak really comes down to knowing steak temperatures! Once you know what temperature to cook to, everything else becomes easy. The most important part of knowing how to grill steak is knowing when to take it off the heat!
Below are all the temperatures for steak! Remember to take the steak off the grill 5 degrees below the target temperature. Check out my Steak Temperature Chart for more details on how to cook perfect steak!
Storing and Reheating Leftover Steak
- Refrigerator: Leftover steak can be sliced and then placed in a plastic bag or airtight container in the fridge for up to 5 days. I recommend adding a little extra fat such as melted butter or oil to keep the steak nice and moist.
- Freezer: Leftover steak can be frozen! I recommend leaving the steak whole if you intend to freeze it to preserve the moisture in the meat. Let the steak cool, then wrap it in foil and place the foil wrapped steak in a freezer safe bag.
- Thawing: Frozen steak should be thawed in the fridge overnight. I don't recommend heating it quickly in the microwave as that can toughen the meat and turn it dry.
- Reheating: Gently reheat steak with extra liquid such as butter or oil in a skillet or in the microwave, just long enough to be warm. Overheating can turn steak tough!
Or, use the leftovers in all sorts of new dishes with my Leftover Steak recipes!
Grilling Ribeye FAQ
Ribeye cooking time is variable depending on your personal preference for how well done you like steak, but the rule of thumb is that it should be seared on high heat for 3 minutes per side. Then, lower the temperature to medium or medium low and close the lid. It will only take a few minutes to reach medium rare.
Yes! To cook ribeye on a charcoal grill, you'll need to build two heat zones: one with very high heat, and one with low heat. Sear the steaks over the high heat zone first, then move them to the low heat zone to finish cooking! If your grill has a lid, close it during this step to trap in the heat and smoke for better flavor.
You can absolutely make these grilled rib-eye steaks with bone-in ribeye. The cooking time will be slightly longer, so be sure to check the temperature by inserting a temperature probe close to the bone.
Grilled ribeye steak might be one of my favorite steaks on the grill. It's perfectly tender and packed with flavor! Let me show you how to grill ribeye steak, and I know you'll be coming back to make this recipe again.
Grilled Ribeye Steak
Equipment
- Gas grill
Ingredients
- 2 ribeye steaks
- 2 teaspoons coarse sea salt
- 2 teaspoons brown sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon garlic salt
- ¼ teaspoon onion powder
- ¼ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon red pepper flakes
- 1 Tablespoon butter
Instructions
- In a bowl, mix together all the beef rub ingredients. Take your steaks out of the fridge and pat them down very well with the dry rub, coating all sides. Then let the steaks rest for at least 30 minutes to come to room temperature.2 teaspoons coarse sea salt,2 teaspoons brown sugar,¼ teaspoon garlic powder,¼ teaspoon garlic salt,¼ teaspoon onion powder,¼ teaspoon turmeric,½ teaspoon paprika,½ teaspoon chili powder,1 teaspoon red pepper flakes
- Preheat the grill to high heat, 450-500°F. Once hot, sear the steaks for 3 minutes per side with the lid open. Then reduce the heat to medium-low and close the lid to cook until they reach the desired internal temperature, about 130°F for medium-rare.2 ribeye steaks
- Remove the steaks to a plate or cutting board and top with 1 Tablespoon butter, then let rest 10 minutes to finish cooking. Then slice against the grain, serve, and enjoy!
Notes
- Make sure to let the steaks come to room temperature before grilling! This makes a huge difference in how the steaks will cook, as a room temperature steak will come to temperature much faster, allowing for a perfect sear without overcooked edges.
- Really work in the steak rub. Don't just sprinkle it on, you want to rub it into the meat nicely so that it doesn't just fall off on the grill!
- You can make this on a charcoal grill too! While I use a gas grill, charcoal grills will work great and the resulting steak will be amazing. Use heat zones to ensure there's a hot and cool side, then sear the steaks on the hot side and move them to the cool side for the rest of the cooking time.
- You must use a meat thermometer to properly cook steak. This just isn't optional; nothing but an instant read thermometer will truly work to gauge the doneness of steak! I use this one and it has served me well for years.
- Let the steaks rest after cooking them! Steak will naturally release juices as it rests, then soak them back up again. If you slice it too early without letting it rest, the juices will escape and the meat will turn out dry!
- Take your steaks off the heat 5 degrees below your target temperature. Then let the steaks rest; they will heat up to the target temperature as they rest!
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