Learn how to make a perfectly grilled ribeye steak! This juicy steak recipe is rubbed with homemade seasoning, then seared to perfection on the grill. It's the BEST steak!
Oh, beautiful, wonderful ribeyes! I love a good steak, and ribeyes are my favorite cut! We recently purchased half of a cow, and split it with friends. Each quarter of beef gave us a bit over 100 pounds of meat, and I have to say, some of the best ribeyes we've ever had!
A perfectly grilled steak is such a treat for special occasions, and ribeyes are VERY special. Why, you might ask? There are only 9-12 ribeye steaks per cow, making it a rare cut of beef!
Have an entire rib roast? Check out my recipe: Rib Roast with Caramelized Onion and Mushroom Sauce
Should I marinade ribeye?
I don't use a steak marinade for this ribeye recipe, since ribeyes are a nice, juicy cut of meat. But, if you want to use a marinade, I recommend this beef marinade recipe! It has Worcestershire sauce and other ingredients to tenderize your steak.
If you do not have ribeye steak available, try a New York strip steak. You can also use sirloin, but I would recommend using a marinade on sirloin.
Steak Thickness and Recipe Adjustments
For this perfect grilled ribeye steak recipe, I used bone-in ribeye steak cut to 1 inch thick. You can use boneless ribeye steaks, too. You can also use thicker steaks, but a 1-inch steak is a pretty typical thickness.
If you do have a thick steak (1.5 inches thick or more), I recommend preparing your grill with two zones. Direct heat, and indirect heat.
For the majority of the cook time, place the steak over indirect, low heat. Then, finish it by flash searing both sides of the steak over the direct, hot zone.
A meat thermometer will be super helpful to make sure you have your steaks on the grill for the right amount of time.
When Should I Pull Ribeyes Off the Grill?
The level doneness for your rib eye steak depends on your personal preference. So, your exact ribeye grill time will vary! Again, having an instant read thermometer on the ready is a good idea! It will help you gauge the degree of doneness and pull your steaks at the right time.
Remember, there is a bit of carryover cooking that happens after you remove the steak from the grill. So, your final temperature after resting the steaks will be higher than the temp when you pull it from the grill.
Storing Leftover Steaks
Store leftover steak in the refrigerator in an airtight container for up to 3 days. It's awesome tossed in a salad or pasta!
I am confident this will become your favorite steak recipe! It's the star of the dinner table and pairs well with Grilled Corn On the Cob in Foil and a nice green salad!
Perfect Grilled Ribeye Steaks with Basil Garlic Butter
Learn how to make a perfectly grilled ribeye steak! This juicy steak recipe is rubbed with homemade seasoning and seared to perfection on the grill. It's the BEST steak!
- 4 bone-in ribeye steaks, approximately 10-12 ounces each
- ! For the seasoning
- 1.5 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon crushed black pepper
- 2 teaspoons salt
- 2 teaspoons onion powder
- 1 teaspoon dill seed
- 1 teaspoon red chili flakes
For the compound butter:
- 4 tablespoons salted butter, softened
- 1 clove garlic, minced (or ⅓ teaspoon garlic powder)
- 2 tablespoons fresh basil, minced
- Remove your steaks from the refrigerator to bring them closer to room temperature.
- Prepare the grill temperature to high heat (400-450 degrees Fahrenheit), clean and oil the grill grates.
- In a small bowl, prepare the dry rub then apply spice rub generously to all sides of the steak.
- Place steak directly over a hot grill. Grill steaks for 3-4 minutes per side for medium-rare steak, or check the list above for other cook times.
- While the steak cooks prepare the compound butter. In a small bowl, add softened butter, garlic and herbs. Stir well to combine, then place in the refrigerator until it's time to serve.
- For medium rare steaks, pull from the grill when the internal temperature of your steak reads 125-130 degrees Fahrenheit using an instant-read thermometer. For other temperatures, check the notes below.
- Allow the steak to rest for about 5 minutes. While it's resting, holdover cooking will occur, raising the steak's internal temperature 4-5 additional degrees.
- Once rested, slice the steak and top with herb butter. Serve warm.
I include less salt in my steak rub than you typically see. You can add another 1-2 teaspoons of salt if desired and still have great results.