A perfectly Grilled Ribeye is one of life’s greatest delicious pleasures, and this easy recipe yields juicy, tender, flavorful results every single time!
I haven’t ordered a steak at a restaurant in years. In decades, really. I’d much rather enjoy our own Grilled Ribeye recipe at home – it’s my absolute favorite. As with this Grilled T-Bone Steak Recipe, the credit for today’s grilled ribeye goes to my husband Blake. It includes our family’s signature Steak Seasoning, which is just unique enough to make you grab for just one more bite, just one more bite… We’re so happy to share our easy-peasy and incredibly flavorful method with you!
What Makes This the Best Grilled Ribeye Recipe
Whether it’s Sweet and Smoky Grilled Salmon, Grilled Mini Sweet Peppers with Goat Cheese, or this grilled ribeye, Blake’s grilling recipes are favorites around here — in our home and with our readers! Here’s what makes this steak such a hit.
- Tender and juicy. Grilling ribeye quickly over high heat yields the best results, offering a gorgeous sear that locks in all the juices of the tender beef steak.
- Quick and easy. Building from that last point, these steaks are done with just 7 minutes on the grill! Even incorporating the prep and resting time, grilled ribeye is done FAST, with very little effort.
- The best seasoning. This recipe incorporates our family’s favorite steak seasoning, and I highly recommend that you mix it up. I’m not exaggerating when I say that every single time we serve this grilled ribeye recipe to guests, it gets rave reviews. The flavors are stellar, with herbal notes, toasted onion, kicky black pepper, and large pops of coarse gray sea salt.
What You’ll Need
Not only are grilled steaks one of life’s greatest pleasures, they’re also one of life’s simplest pleasures: you only need 3 ingredients to make this recipe! Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
- Ribeye steaks – Use well-marbled boneless ribeye steaks that are about 1¼ pounds each and 1¼” thick.
- Olive oil – This coats the exterior of the steak, helping to create another layer of flavor and better adhesion for the steak seasoning.
- Steak Seasoning – Our family & friends will 100% back up my recommendation to use my Steak Seasoning recipe, but if you have your own favorite, feel free to use that instead.
How to Make Grilled Ribeye Steaks
The process is easy! Here’s how it’s done.
- Prepare the steak. Take the steaks out of the refrigerator 30 minutes before you plan to start grilling. Rub them with olive oil, then add the steak seasoning.
- Heat the grill. Preheat it to 550ºF and clean and oil the grates.
- Grill the steaks. Set the ribeye steaks onto the grates and close the lid. For medium-rare, grill for 3½ minutes, then open the lid, flip the steaks, close the lid, and grill for 3½ minutes more.
- Rest. Transfer the grilled steaks to a platter or cutting board and let them rest for 5 minutes before serving.
Blake’s Tips for Perfect Grilled Steaks
My husband has a few additional pointers for you to make sure your grilled ribeyes turn out just right!
- Choose well-marbled steaks. Fat marbling is crucial to a great tasting steak with exceptional texture. The grill heat blasts the pockets of fat into the most flavorful, tender bites. This is why ribeye, which is known for its marbling, is much more tender and flavorful than sirloin steak, which has less marbling.
- Adjust the cook time as needed. The 3½ minutes per side listed in this recipe is approximate. If your steaks are smaller or thinner, they’ll need less time; if you prefer a different level of doneness, you’ll also need to adjust the time.
- Skip the well-done steaks. What makes Blake’s method so perfect is the steak’s doneness. He converted me from a “well-done” steak girl to a “medium-rare” and much more satisfied steak girl. I’ve definitely been convinced of the flavorful merits of a steak with a firm char-grilled exterior that cuts open to a soft and juicy, perfectly pink center. I’ll never go back to well-done steaks. (For a laugh, see the photo that’s just beyond the recipe card – it’s from a family trip many years ago!)
- Make them year-round. Blake has been known to grill even in the snowiest, coldest of Minnesota winters. We had such a delicious grilled ribeye Christmas dinner a few years ago! But if you’d rather stay warm and toasty indoors, you can make these steaks on an indoor grill, grill pan, or cast iron skillet – just be sure to get your pan very hot so the steaks attain a good exterior char and cook quickly.
What to Serve With Grilled Ribeye
When we’ve got the grill fired up, I like to take full advantage and make a grilled side dish too. My Grilled Potato Salad and Grilled Potato Packets pair particularly well with steak, or try my goes-with-everything Grilled Vegetables.
For a non-grilled veggie, try Cheesy Scalloped Potatoes and Air Fryer Bacon Wrapped Asparagus. Stuffed Mushrooms with Bacon and Blue Cheese are excellent with steak. And if you have a bumper crop of zucchini in the garden, Thomas Keller Zucchini is fantastic at the end of summer!
How to Store and Reheat Leftovers
- Refrigerator: Store leftover grilled ribeye steak in an airtight container in the fridge for up to 3 days.
- To reheat: Microwave the steak in 20 to 30-second intervals until it’s heated through, or warm it in a skillet over medium-low heat.
More Ways to Enjoy Steak
Grilled Ribeye
Ingredients
- 2 each boneless ribeye steaks, 1¼ pounds each and 1¼" thick (choose steaks that are well marbled)
- 8 teaspoons olive oil
- 8 teaspoons Steak Seasoning (or your own favorite steak seasoning)
Instructions
- 30 minutes prior to grilling: Remove steaks from fridge. Rub 2 teaspoons olive oil onto each side of each steak (8 teaspoons total). Then sprinkle 2 teaspoons Steak Seasoning evenly over each side of each steak (8 teaspoons total). Let rest.
- Fire up the grill: You want it super hot, 550℉ or even a bit more. See Notes below for cleaning and oiling the grates.
- Grill the steaks: Once grates are smoking hot, add the steaks. Close grill lid and don't peek. For 1¼-pound steaks that are 1¼" thick, and for medium-rare doneness, grill for 3½ minutes without peeking or moving the steaks. Then flip the steaks and grill (lid closed) for another 3½ minutes without peeking or moving the steaks. Immediately remove steaks from grill to a platter and let rest 5 minutes to settle in the juices.
Notes
- Cast iron grates: no oil needed
- Stainless steel grates: oil well
- Porcelain coated grates: oil well
Nutrition Information:
Skip the “Well-Done” Steak!
Here’s the photo I was talking about! Our family was on a summer vacation in the Black Hills (South Dakota), on a chuckwagon dinner ride. While the steaks were being grilled, the entertainment crew asked for a show of hands, wanting to know who would like their steaks “well-done”. The poor guy! At least he was a good sport – he smiled and laughed along!
This post was originally published in 2011, then updated in 2025.
LOOKS AMAZING! i will be trying that soon!
happy new year!
Hope you like it, Bridgette – it’s pretty awesome! And Happy New Year to you, too!
Whew! After all the sweet food I’ve been testing, this looks like heaven!
Almost nothing better than a ribeye steak on the grill….done my husband’s way ;). I also don’t eat steak out because why set myself up for bitter disappointment knowing it will never come close to my husband’s???
Thanks, Jen – hope you like it!
I love the sound of this!
That steak is beautiful. Like, REALLY beautiful. I cant wait to cook one like this… your recipe and technique are wonderful!
Thank you, dear Amanda. xo
You are right! Steaks at home are usually so much more delicious. Your steaks looks delicious with tasty looking grill marks. Guess it’s time for a ribeye!
Looks delicious!
We grill our steaks the same way, we usually use Mrs Dash. Looks amazing!
Thank you so much, Miss. I hope you find that seasoning – it’s amazing!
Hi, Cheryl! I just read Jaden’s post on the salt bath – very intriguing. I passed it along to my husband. I have a hunch we’ll be trying that soon – thanks for passing it along!
Looks WONDERFUL.
Have a GREAT weekend!
We eat red meat on average, about once a week. My husband’s favourite is a perfectly grilled thick medium rare steak. He’s has his grilling down just like your Blake’s but unlike your Blake, he has been unable to convert me from a *well-done* girl. He always times his grilling and always has to put my steak on earlier than his so our meal is done cooking at that same time. Your spiced up cut of steak looks delicious.
I am seriously craving a steak now! I do believe I will be trying this very soon.
Brenda, your blog is fantastic and I always look forward to what you have to share.
Thanks, Karyl – nice to hear from you again. Hope you’re having a great weekend!
My hubby does the best ribeye too. I am going to add your delicious recipe to our next grilling. Thanks! Have a nice weekend.
I figured there would be some comments from people who also make the best ribeye! ;) Love it! Nice to hear from you, Sherri – hope you’re having a great weekend.
My mouth is watering, Brenda. Great post!
Thanks, Mom! xo