Grilled Ribeye Steak

Get ready to fire up the grill with my Grilled Ribeye Steak recipe! Perfectly seared and coated with a unique and delicious steak rub!

Course Main Course

Cuisine American

Keyword grilled ribeye, grilled ribeye recipe, grilled ribeye steak, grilling ribeye

Prep Time 30

Cook Time 10

Resting time 10

Total Time 50

Servings steaks

Calories 544kcal

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!

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!