Grilled Ribeye Steak

By Lily | Last modified on Dec 18, 2025

Featured in: Main Dishes

There’s nothing quite like the sizzle of a ribeye steak hitting a hot grill. This grilled ribeye steak brings steakhouse flavor right into your backyard with its perfect balance of char and juiciness. The aroma of garlic and pepper blends beautifully with the smoky heat, promising an unforgettable meal.

Whether you’re an experienced griller or trying this cut for the first time, this method guarantees a tender, juicy steak with a compelling crust every time. It’s simple, straightforward, and all about maximizing flavor with minimal fuss.

Why You’ll Love This Recipe

Delivers perfectly seared, juicy ribeye steak with a fuss-free seasoning blend.
Two-zone grilling method ensures a tender inside with a flavorful crust outside.
Quick prep and cook times make it ideal for any weeknight or weekend gathering.
Adaptable for both charcoal and gas grills without compromising taste.

Ingredients

Ribeye Steaks (2, 1-1.5 inch thick): Thick, marbled cuts ideal for grilling that retain juiciness and tenderness during cooking.
Olive Oil (1 tablespoon): Adds moisture and helps the seasoning stick while promoting a better sear on the steak.
Kosher Salt (1 teaspoon): Enhances the natural flavors of the beef and helps form a savory crust.
Freshly Ground Black Pepper (1 teaspoon): Provides a pungent, aromatic spice that pairs perfectly with ribeye.
Garlic Powder (1 teaspoon): Adds a subtle, roasted garlic flavor that boosts the overall taste complexity.

Instructions

Prepare the Steaks: Pat the ribeye steaks dry with paper towels to remove excess moisture, which helps create a superior sear. Brush both sides thoroughly with olive oil so the seasonings adhere and to enhance the crust. Generously season all sides with kosher salt, pepper, and garlic powder, allowing the flavors to penetrate the meat. Bring steaks to room temperature by resting them for about 30 minutes before grilling, promoting even cooking.
Set Up Your Charcoal Grill with Two Heat Zones: Light your charcoal using a chimney starter until coals turn ash-gray, about 15-20 minutes. Arrange the coals on one side of the grill to create distinct high-heat and indirect zones. Clean and oil the grates to prevent sticking, then replace the grate and cover the grill to preheat for 5-10 minutes with vents open for airflow.
Sear and Cook on the Charcoal Grill: Place the steaks directly over the hot coals and sear with the lid open for 2-3 minutes per side without moving them, allowing a robust crust to develop. Transfer steaks to the cooler side of the grill, close the lid, and finish cooking to your preferred doneness while maintaining the smoky flavor and juiciness.
Or Set Up Your Gas Grill with Two Heat Zones: Preheat the gas grill by turning all burners to high and closing the lid for 10-15 minutes. Turn off one side completely to create a two-zone setup — one side for direct searing and the other for indirect cooking. Clean and oil your grates before grilling.
Sear and Finish Cooking on the Gas Grill: Sear the steaks over direct heat with the lid open for 2-3 minutes per side, preserving a beautifully charred surface. Then move steaks to the cooler side, close the lid, and continue grilling to your desired doneness.
Check for Doneness Using a Meat Thermometer: Use an instant-read thermometer to monitor internal temperature. Remove steaks when they reach 5°F below your target doneness (e.g., 125°F for medium-rare) since residual heat will finish cooking during resting.
Rest the Steaks Before Serving: Transfer steaks to a plate, tent loosely with aluminum foil, and let rest for 10 minutes. This crucial step allows juices to redistribute throughout the meat, ensuring every bite is tender and juicy. Slice against the grain if preferred and serve with your favorite sides.

You Must Know

Always let your ribeye come to room temperature before grilling to ensure even cooking.
Two-zone grilling maintains high heat for crust formation and gentle indirect heat for finishing.
Resting the steak preserves its juices and enhances tenderness before slicing.

Storage Tips

Store any leftover steak in an airtight container in the fridge for up to 3-4 days once cooled to room temperature. For longer storage, wrap steaks tightly in plastic wrap and freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve grilled ribeye steak with classic sides such as garlic mashed potatoes, grilled vegetables, or a fresh arugula salad. Complement with your favorite compound butter, chimichurri sauce, or a bold red wine for a truly elevated meal.

Professional Tips

Use a meat thermometer for the most accurate doneness results; guesswork can lead to overcooked steak.
Pat the steaks dry rather than rinsing; moisture prevents forming a proper sear.
Season generously and don’t forget the edges to cover all flavor surfaces.
Allow carryover cooking by removing steaks slightly before they hit your ideal temperature.

FAQs

What is the best thickness for ribeye steaks to grill?: Steaks between 1 and 1.5 inches thick are ideal for grilling as they allow for a good sear while still achieving desired doneness without drying out.
How do I know when my steak is done?: The best method is using an instant-read meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for well done.
Can I marinate ribeye steaks before grilling?: While ribeye is flavorful on its own, a short marinade can add variety. However, simple seasoning with salt, pepper, and garlic powder is enough to enhance the steak’s natural taste.
Why do I need to let the steak rest after grilling?: Resting lets the juices redistribute evenly through the meat, preventing them from spilling out and resulting in a juicier, more tender steak.
Can I cook ribeye steaks indoors?: Yes, you can pan-sear ribeye steaks on the stovetop using a heavy skillet and finish them in the oven for similar results if a grill is unavailable.
What is the two-zone grilling method?: It is a grill setup with a hot direct heat side and a cooler indirect heat side that allows you to sear and then gently finish cooking without burning.
Should I oil the grill grates?: Yes, oiling prevents sticking and helps achieve an even sear without tearing the steak.