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Learn the secret to tender, perfect grilled ribeye in under 30 minutes. Use a simple BBQ seasoning and high heat to grill up juicy, medium-rare steak.

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Craving a delicious grilled ribeye at home? See how to get a perfect steakhouse-quality finish…

WHY YOU’LL LOVE MY GRILLED RIBEYE

Foolproof, every time – High heat + simple seasoning = a perfectly juicy, medium-rare steak with a crave-worthy crust.

Ready in under 30 minutes – Fast enough for a weeknight, impressive enough for guests.

Big steakhouse flavor at home – No fancy techniques, just bold, beefy flavor and a perfect sear on your own grill.

Grilling Ribeye Steaks On Direct Heat Grill Flame

Try these viral sheet pan nachos as a side dish for this delicious grilled ribeye.

INGREDIENTS

2 ribeye steaks, boneless, about 1 lb each (or substitute bone-in)
1 tbsp olive oil (optional, but it makes a great crust)
1 tbsp BBQ seasoning (or any steak rub with salt and pepper)
1 tbsp salted butter
1 tbsp chives (or cilantro, fresh chopped, optional for garnish)

Also see how to griddle ribeye.

HOW TO GRILL RIBEYE STEAK

Here’s the step-by-step recipe…

Scroll to the bottom of the page for a printable copy of this recipe.

Resting grilled ribeye topped with fresh herbs — Step 1 – Take ribeye out of the fridge and let it sit at room temperature for **20–30 minutes** for more even cooking. Preheat your grill to **high heat**, about 500–600°F for a hot, flavorful sear.

Checking ribeye temperature with thermometer, seared crust — Step 2 – Pat ribeye steaks dry with paper towels to help form a better crust.

Grilling ribeye steaks over direct flame on grill — Step 3 – Drizzle with olive oil (optional) and season all sides evenly with the BBQ seasoning.

Seasoning ribeye steaks evenly with BBQ seasoning — Step 4 – Place steaks directly on the grill grates **over direct heat** (open flame). **For perfect grill marks**, start the steak on a diagonal, and turn it 90° when you flip it. Grill for 3–4 minutes, then flip. I leave the grill lid open.

Patting ribeye steaks dry with paper towels — Step 5 – Cook to desired doneness. Continue grilling, **flipping occasionally every few minutes,** until steaks reach your preferred internal temperature. I take my steaks off the grill at **125°F for medium-rare** or 135°F for medium. Use a meat thermometer for best results, since cook time varies by thickness.

Preheating gas grill to high heat — Step 6 – Remove steaks from the grill, top with butter and **let them rest** for 5–10 minutes before slicing. Garnish with fresh chopped chives and serve.

Tender Pink Medium Grilled Ribeye Steak Sliced For Dinner

De-licious!

Check out my huge library of classic American grilling recipes.

GRILLED RIBEYE TEMPERATURE CHART

Rare ribeye (125-130°F) is still red inside.
Medium rare ribeye (130-140°F) is red to pink inside.
Medium ribeye (140-150°F) is mostly pink.
Medium well (150-160°F) has just a slight bit of pink inside.
Well cooked (160°F) has no red or pink inside.

Grilling Ribeye Steaks On Weber Gas Grill

Try this 10-minute recipe for grilled chuck steak…

Also see how to smoke ribeye steak...

POPULAR SUBSTITUTIONS & ADDITIONS

Swap the seasoning – Use a classic salt + pepper blend, Montreal steak seasoning, or your favorite beef rub instead of BBQ seasoning.
Try a different cut – Substitute with a bone-in ribeye if that’s what you have.
Finish with extra flavor – Top with garlic confit or garlic herb compound butter. Or pour on this yummy jalapeno ranch, or a drizzle of chimichurri for a steakhouse-style upgrade.

Big steak eaters like us? Try ribeye in this recipe for grilled steak and mango salad.

TIPS FOR MAKING THE BEST GRILLED RIBEYE

Let steaks rest at room temp before grilling – Take ribeye out of the fridge and let it sit at room temperature for 20–30 minutes for more even cooking.
Pat steaks dry – Removes excess moisture so you get a better sear and crust.
Season generously – Ribeye can handle bold seasoning—don’t be shy.
Preheat the grill hot – Aim for 500–600°F to get that steakhouse-quality sear. If using a charcoal grill, mound the coals on one side to create a cooler zone for indirect heat.
Use direct heat – Cook right over the flame for a flavorful crust and grill marks.
Don’t flip too often – Let the steak develop a sear before turning (then rotate if you want crosshatch marks).
Use a meat thermometer – The easiest way to nail perfect doneness every time. I love medium-rare or medium heat for this cut of beef.
Rest after grilling – Let steaks rest 5–10 minutes before slicing to keep them juicy.

Juicy Grilled Ribeye Steak Sliced in half against the grain

WHAT TO SERVE WITH GRILLED RIBEYE

Perfect Medium Rare Grilled Ribeye Steak Dinner With Herb

Can’t wait to hear what you think!

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