How to Cook a Ribeye Steak on the Grill

There’s something primal and satisfying about the sizzle of steak on the grill. Few cuts match the bold flavour and tenderness of a ribeye. Learning how to cook a ribeye steak on the grill isn’t just about technique; it’s about creating a meal that leaves a lasting impression.

Consider this your ultimate guide to grilling the best boneless ribeye steak. You’ll learn how to select a high-quality cut, prepare it for the grill, achieve the right temperature, and cook it perfectly. Any home chef can master this ribeye recipe.

If you’re enjoying an Angus ribeye steak, trying a bold grilled ribeye steak marinade, or just learning how to make ribeye steak at home, this guide walks you through every step to grill with confidence.

Choosing the Best Ribeye

The secret to a perfect ribeye starts at the butcher’s counter. Look for a steak that is at least 1–1.5 inches thick, with even marbling, characterised by white streaks of fat running through the meat. This fat is what melts on the grill, giving ribeye its buttery, juicy character.

If you prefer something leaner, such as a roast beef ribeye, the flavour will be milder compared to a well-marbled cut. However, for grilling, a fattier ribeye is always the star; it delivers the bold taste and tenderness that every steak lover craves.

Bone-in ribeye (often called a cowboy or tomahawk steak) adds dramatic presentation and extra flavour. The bone insulates the meat, keeping it juicy during the grilling process.

Prepping Your Ribeye

Preparation is key. A properly prepped ribeye makes all the difference between good and unforgettable. Remove the ribeye from the fridge 30–45 minutes before grilling to allow it to reach room temperature for even cooking. Season generously with salt and black pepper; garlic powder, smoked paprika, or cayenne can also enhance the flavour. For added depth, use a grilled ribeye steak marinade that combines olive oil, garlic, rosemary, and soy sauce.

Patting the steak dry before it hits the grill is crucial to forming a perfect crust.

Mistake to Avoid: Don’t grill straight from the fridge. Cold meat cooks unevenly and may toughen.

Step-by-Step Guide: How to Grill Ribeye Steak

Follow these step-by-step instructions to grill a ribeye steak perfectly every time, whether you prefer it rare, medium-rare, or well-done.

Step 1: Preheat the grill

Heat your grill to high (450–500°F). A properly preheated grill sears the steak instantly, locking in juices and flavour. If using charcoal, wait until the coals are covered in white ash. Gas grills should preheat for 10–15 minutes. This makes sure you get an even, sizzling sear that forms the steakhouse-quality crust you’re aiming for.

Step 2: Sear the ribeye

Place the steak directly over the hottest zone of your grill. Let it sear for 2–4 minutes per side without moving it. This forms caramelised grill marks and seals the exterior. Avoid pressing the steak with tongs; squeezing forces the flavorful juices out. Searing is all about contrast; the Maillard reaction creates that nutty, savoury flavour everyone loves in ribeye.

Step 3: Move to indirect heat

Once seared, transfer the ribeye to a cooler section of the grill. Close the lid and let the steak cook gently to your desired internal temperature. This prevents the exterior from burning while allowing the inside to cook evenly. For extra flavour, you can add wood chips to create a smoky aroma during this stage.

Step 4: Monitor internal temperature

Use a meat thermometer to avoid guesswork. Rare is 120–125°F, medium-rare 130–135°F, medium 140–145°F, and medium-well 150–155°F. Checking the temperature helps you hit the perfect doneness, which is especially important for thick-cut ribeye steaks.

Step 5: Rest the steak

After cooking, transfer the ribeye to a cutting board and let it rest 5–10 minutes. Resting lets the juices redistribute through the meat instead of spilling out when you cut into it. For extra flavour, tent the steak loosely with foil while it rests to retain heat.

Flavour Boosts and Marinades

Ribeye shines on its own, but a flavour boost can elevate it to restaurant-quality. A classic marinade of olive oil, garlic, rosemary, soy sauce, and lemon juice enhances the natural beefy taste while adding aromatic richness. For a simpler option, a dry rub of smoked paprika, black pepper, and a hint of chilli provides a bold, smoky flavour that sears beautifully. Finally, finishing the steak with a pat of garlic or herb butter right after grilling adds a luscious richness that melts into every bite. Some chefs also use sous vide before grilling so that the steak cooks evenly and remains perfectly tender. Remember, marinate no longer than 24 hours to avoid altering the texture.

Perfect Pairings for Ribeye

Ribeye is rich and flavorful, so pairing it with complementary sides and drinks enhances the experience, just like you would find at a top steakhouse in Singapore. Creamy garlic mashed potatoes balance the steak’s richness, while grilled asparagus or roasted Brussels sprouts add freshness and slight bitterness to cut through the fat. Bold, flavorful sides like creamed spinach, sauteed mushrooms with thyme or garlic, or a bright chimichurri sauce bring extra depth and umami.

Pair with a full-bodied Cabernet Sauvignon or Malbec, a dark roasted beer or porter, or even sparkling water with lemon to refresh the palate. Remember, the steak is the star, and sides should complement, not overpower, its natural richness.

Ribeye Grill Cheat Sheet

• Choose the cut: Pick a ribeye 1–1.5 inches thick with plenty of marbling for the best flavour.
  

• Prep the steak: Let it sit at room temperature, pat it dry, and season well (or use a marinade).
  

• Set up the grill: Start with high heat to sear, then move to indirect heat to finish cooking.
  

• Cooking time: Around 4–5 minutes per side for medium-rare.
  

• Check doneness: Rare 120–125°F, Medium-rare 130–135°F, Medium 140–145°F.
  

• Rest before slicing: Let it sit for 5–10 minutes to allow the juices to stay inside.

Conclusion

Grilling ribeye is an art. With the proper cut, careful preparation, and the steps you’ve learned here, even home cooks can create a meal worthy of celebration.

Fire up the grill, season your steak, and enjoy the sizzle and aroma. Take a moment to appreciate that perfect crust and the rich, juicy flavour of every bite. Pair it with your favourite sides and a bold wine or craft beer to elevate the experience even further. For more steak ideas and pairing inspiration, check out Keef The Beef's menu. And if you have leftovers, follow our reheating instructions to keep your ribeye just as juicy the next day, so every bite tastes like it just came off the grill.

FAQs

1. Is ribeye better than tenderloin?

Ribeye and tenderloin are very different cuts. Tenderloin is lean and tender but lacks the bold flavour of ribeye, which delivers marbling, juiciness, and a buttery taste that many steak lovers love.

2. Do you grill ribeyes open or closed?

After searing over high heat, close the grill lid to allow the food to finish cooking. This traps heat, keeps the temperature steady, and helps the inside cook evenly, while adding a hint of smoky flavour.

3. How do I tenderise ribeye steak?

Ribeye is naturally tender, but a marinade with lemon, vinegar, or yoghurt can gently break down fibres. A light pounding with a meat mallet also works without affecting flavour.

4. Is ribeye steak healthy to eat?

Yes, in moderation. It’s rich in protein, iron, and B vitamins. Because ribeye has more fat than lean cuts, it’s best reserved for satisfying, hearty meals.

5. Can you grill ribeye from frozen?

You can, but it’s not ideal. Frozen ribeye cooks unevenly, often charring the outside while leaving the inside undercooked. Thaw overnight in the fridge for best results.