Grilled Ribeye Steak
The ribeye earns its reputation from the deep ribbons of intramuscular fat that melt as they hit the grates. Mastering this cut is less about complex seasoning and entirely about managing the transition from an aggressive sear to a controlled finish.
Room temperature is non-negotiable
Pull your steaks from the refrigerator 45 minutes before firing up the grill. A cold center hitting a hot grill results in a gray band of overcooked meat before the middle is even warm.
- Gas or charcoal grill
- Long-handled metal tongs
- Instant-read meat thermometer
- Heavy-duty wire brush
What goes in.
- 2 (1.5-inch thick)boneless ribeye steaks
- 2 tbspneutral oil (grapeseed or canola)
- 1 tbspcoarse kosher salt
- 1 tspcracked black pepper
Control your heat maps
Divide your grill into a high-heat zone for searing and a low-heat zone for gentle finishing. Use the searing zone for the crust and the cooler side to bring the internal temperature up without charring the exterior.
The method.
Prep the meat
Pat the steaks completely dry with paper towels. Rub the oil over every surface, then apply the salt and pepper generously.
Clean and heat
Scrub your grates with a wire brush while the grill preheats to 450°F. Ensure you have one area set to high heat and another area with the burners off or low.
The hard sear
Place steaks on the hottest part of the grill. Leave them undisturbed for 3 minutes until a mahogany crust forms and they release easily from the grates.
Flip and shift
Flip to the other side for 3 minutes. If flames flare up due to dripping fat, move the steaks to the cooler zone immediately.
Finish and rest
Move the steaks to the cooler zone and close the lid. Cook until the thermometer reads 125°F for medium-rare. Transfer to a board and wait 10 minutes before slicing.
Other turns to take.
Compound Butter Finish
Top the resting steak with a knob of butter mixed with minced garlic and rosemary to glaze the meat as it cools.
Charred Chimichurri
Top the finished steak with a sharp blend of parsley, oregano, garlic, vinegar, and oil to cut through the richness of the fat.
When it doesn't go to plan.
Always insert the thermometer through the side of the steak into the thickest part to get an accurate reading.
If the steak is not browning, your grates are likely not clean or the surface was too damp.
Slicing against the grain ensures the bite is tender, though ribeye is naturally forgiving due to its texture.
The ones that keep coming up.
Should I use a rub or just salt and pepper?
High heat burns dried herbs and sugar. Stick to coarse salt and black pepper for the grill; add any other aromatics when you butter-baste or garnish.
Why did my steak catch fire?
Rendered fat dripping onto burners causes flares. Keep a squirt bottle of water nearby or keep the lid down to starve the flare-up of oxygen.
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