Quick Easy Moist Medium Rare Boneless Ribeye Steak Recipe
Everyone loves grilled ribeye steaks because they're juicy, and BIG. Learn exactly how to grill ribeye steaks on a gas grill in this simple, but super tasty recipe. Let's fire up the grill…
HEY THERE — See my new grill recipes on Instagram @sipbitego .
Why this grilled ribeye steak recipe is so good
- Minimal ingredients.
- Get those hot grill marks!
- Get tips on using direct and indirect heat for cooking steaks on the grill.
- Learn how to get juicy ribeye steak on the grill to enjoy all the beautiful ribeye marbling.
- MADE FOR BEGINNERS – New to grilling foods? See my step by step video for beginners (scroll to bottom of page).
Ingredients
Here's what you need to make ribeye on a gas grill.
- Ribeye steaks, boneless (about 1 LB each – substitute bone-in ribeye – can be 1" / 1.5" or 2" thick)
- BBQ seasoning (or your favorite beef or steak rub)
- Chives
Note – if you use a seasoning without salt and pepper in it, I recommend adding a little fresh cracked black pepper and kosher salt.
How to grill a ribeye
Now I'll walk you through it…
Quick look at recipe to cook ribeye steak
- Set gas grill to high heat and season ribeye steaks.
- Grill ribeye on direct heat (right over a flame), flipping after a few minutes.
- Keep flipping as needed, until desired ribeye temperature is reached.
- Rest and enjoy.
Detailed grilling directions for ribeye
- Preheat Grill to high, about 500-600 degrees F.
- Prep ribeye steaks first by patting the ribeye steaks dry. Then season the ribeye steaks with the BBQ seasoning or the steak rub of your choice.
- Grill ribeye by placing the steaks directly on the grill grates and closing the lid. Flip ribeye steaks (criss-cross to make grill marks) after 3 – 4 minutes. You should have really nice grill marks and char!
- Continue grilling ribeyes until done. The exact ribeye grill time will be based on your desired level of doneness. Continue grilling with the lid closed. We did one medium, one medium-rare in the Sip Bite Go demonstration. The medium-rare was done only a couple of minutes before the medium one.
- Remove the ribeye steaks. In the video, you'll see we prefer removing the steak when the internal temperature reaches about 125 degrees F for a medium-rare finish OR 135 degrees F for a medium finish (as measured with an internal read thermometer). I'd rather you precisely use a thermometer to check the steak instead of depending on the grill time per side for ribeyes, an exact cook time, because the thickness and whether they're bone-in or boneless will change the time. As will exactly what temperature of high heat you're using. So it doesn't overcook, just take the temperature by holding the steaks with tongs as it cooks.
- Finish grilled ribeye steak. Let steak rest at room temperature for about 10 minutes under foil (they'll come up a few degrees in temperature). Enjoy.
Grilled ribeye temperature chart
The ribeye cook time will vary on how well done you like your steaks. With a meat thermometer, you can check easily if the meat is cooked to your preferred level of done-ness. Here are the temperatures you're looking for…
- 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.
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you'll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It's like being psychic! The great thing about either of the thermometers above is that I don't have to take the food out of the oven to know the temperature.
How to use 'em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it's cooking. Without having to take it out and check. It's really difficult to overcook food when you know exactly what temp it is inside!
FAQs
Can you use a steak griller for this recipe?
I would not recommend using this exact recipe demonstrated on a Weber for steak on a George Foreman, or Ninja Griller, charcoal (which is pretty similar), or Pit Boss (see below for info on my upcoming recipe for steak on pellet grills). Use it for a real grill and follow my other recipes for different methods for cooking ribeyes.
Do you have a smoked ribeye steak recipe?
Can you grill frozen ribeye?
Grilling frozen steak is a thing, and some people swear by it. I prefer to grill thawed steak (that's been in the fridge overnight) because for me, it's easier to work with and the grill time for ribeye takes about half the amount of time than from frozen.
In my experience, exactly how long to cook ribeye on grills from frozen is about 30 minutes, sometimes more. Though you can get a nice thick crust if you grill from frozen. With constant flipping, of course!
What do you do with leftover grilled ribeye?
What's the difference between grilling ribeye roast vs ribeye?
Ribeye steaks like in this recipe come bone in or boneless. They are just one of the bones attached to the meat. A roast is multiple bones, still together, with a much larger section of the beef.
New recipes and foodie guides….
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Grill and smoker recipes…
- Grilled chicken wings
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Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you'll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It's like being psychic! The great thing about either of the thermometers above is that I don't have to take the food out of the oven to know the temperature.
How to use 'em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it's cooking. Without having to take it out and check. It's really difficult to overcook food when you know exactly what temp it is inside!
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about how to grill a ribeye steak. To make it a complete steak dinner, right on the gas grill, check out these grilled chicken wings for an appetizer and these grilled potato wedges for a side.
Follow me on instagram @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel on YouTube and see the Sip Bite Go recipe collection.
- 2 ribeye steaks boneless, about 1 LB each (you can substitute bone in ribeye)
- 2 tsp bbq seasoning or any beef or steak rub that has salt and pepper in it
- 1 tbsp chives fresh chopped
-
Preheat Grill to high, about 500-600 degrees F.
-
Prep ribeye steaks first by patting the ribeye steaks dry. Then season the ribeye steaks with the BBQ seasoning or the steak rub of your choice.
-
Grill ribeye by placing the steaks directly on the grill grates, over direct heat (where there is a flame). Flip ribeye steaks after 3 – 4 minutes. You should have really nice grill marks and char! In the demonstration, you'll see we did not use indirect heat (area of grill without flame directly under it), we just kept the steaks on the fire to char the outside.
-
Continue grilling ribeyes until done. The exact ribeye grill time will be based on your desired level of doneness. We did one medium, one medium-rare in the Sip Bite Go demonstration. The medium-rare was done only a couple of minutes before the medium one.
-
Remove the ribeye steaks when the internal temperature reaches 125 degrees F for a medium-rare finish OR 135 degrees F for a medium finish as measured with an internal read thermometer. I'd rather you precisely use a thermometer to check the steak instead of depending on the grill time per side for ribeyes, because the thickness and whether they're bone-in or boneless will change the time. So it doesn't overcook, just take the temperature by holding the steaks with tongs as it cooks.
-
Finish grilled ribeye. Let rest for about 10 minutes under foil (they'll come up a few degrees in temperature). Enjoy.
Calories: 486 kcal | Carbohydrates: 3 g | Protein: 46 g | Fat: 32 g | Saturated Fat: 14 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 15 g | Cholesterol: 138 mg | Sodium: 119 mg | Potassium: 644 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 229 IU | Vitamin C: 1 mg | Calcium: 66 mg | Iron: 6 mg
Source: https://sipbitego.com/grilled-ribeye/
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