Grilled Ribeye Steak

Eating a steak feels like a special occasion, even if it’s just a plain old Tuesday night. But learning how to make a grilled ribeye steak couldn’t be simpler. This grilled ribeye steak recipe starts with a gorgeous cut of meat seasoned perfectly with herbs and spices. It requires some time in the fridge to take on the exciting flavors, so it does take some planning.

Among the numerous dry rub recipes, the one we use in this recipe strikes a blissful balance between savory and spicy, accentuating the richness of your perfectly grilled ribeye. With ingredients like garlic powder, paprika, thyme, oregano and cayenne pepper, this rub transforms a simple steak into a culinary masterpiece.

Whether you’re a seasoned grill master or a novice, following these steps will teach you how to grill steak and ensure your ribeye is cooked to perfection, capturing all the flavors and juiciness that make this cut of meat exceptional. So, fire up your grill, gather your spices, and pull out that cabernet sauvignon you’ve been saving. This steak dinner promises to elevate any evening.

What’s the difference between a prime rib, a porterhouse and a ribeye?

A ribeye is a cut of meat from the larger rib section, which is then cooked and served as a single steak. Prime rib is a larger, multi-person cut that’s roasted first, then cut after it’s cooked. The porterhouse cut includes portions of the tenderloin and top loin, aka filet mignon and strip steak, separated by a bone.

Grilled Ribeye Steak Ingredients

Taste of Home

• Garlic powder: Fragrant and savory, garlic is the center of the dry rub’s flavor and lends its singular heat to this mixture.
• Paprika: Dried mild, sweet peppers are the building blocks of paprika and balance some of its spicier elements. If you have smoked paprika in your spice rack, now is a terrific time to try it.
• Thyme and oregano: Thyme’s sweet and nutty taste and oregano’s more bitter zest fill out the flavor profile.
• Salt and pepper: Salt pulls moisture from the meat as it chills, seasoning the steak. Pepper adds its own little zip.
• Lemon-pepper seasoning: The bright citrus flavors of lemon give this rub a touch of acidity.
• Cayenne pepper and crushed red pepper flakes: Same spice, two textures. Cayenne wakes up the taste buds with its addictive heat.
• Ribeye steaks: One of the best cuts of meat is the ribeye steak, known for its beautiful marbling, exquisite richness and outlandish juiciness. This primal cut comes from between the sixth and twelfth ribs and has a buttery, beefy flavor. It’s excellent for grilling.

Directions

Step 1: Apply the dry rub

Taste of Home

Combine all of the seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate the steaks, covered, for at least one hour or up to 24 hours.

Step 2: Remove any moisture

Remove the steaks from the refrigerator and blot with paper towels to remove any surface moisture, leaving as much garlic mixture on the steaks as possible. If desired, sprinkle with additional kosher salt.

Editor’s Tip: For best results, let your steak come to room temperature, usually about 20 to 30 minutes, before grilling.

Step 3: Grill and gauge the temp

Taste of Home

Place the ribeye steak on a greased grill rack over medium indirect heat, and keep covered. Turn the steak occasionally and grill until a thermometer reads 110°F. Move steaks to direct heat, then continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Editor’s Tip: Ribeyes are known for their marbled fat, and to get the best beefy buttery flavor, that fat needs to melt. If you eat your filet mignon or NY strip at rare or medium rare, you may want to give your ribeye a little extra time so the marbling melds with the meat.

Step 4: Rest, slice and serve

Taste of Home

Let the ribeye stand for five minutes before slicing. Cut across the grain into thick slices and place on a warm serving platter.

Taste of Home

How long should you cook ribeye steaks on the grill?

Time isn’t as important as temperature when grilling a ribeye steak. Don’t be a daredevil! Cooking ribeye steaks on the grill requires a meat thermometer if you want them perfectly done. Bringing the meat to 110° on indirect heat takes a few minutes, and the finishing sear (for medium rare, 135°; medium, 140°; medium-well, 145°) takes a few more. Keep an eye on that thermometer, not your watch!

Recipe Variations

• Finish it with butter: For that extra luxurious steakhouse touch, top your steak with compound butter, a mixture of butter with herbs or other ingredients. Flavored butter is a snap to make and is a not-so-well-kept steakhouse secret. Our house favorite is the blue cheese version, but roasted garlic butter is a close second.
• Add a few drops of olive oil: Ribeye steaks have a pretty high fat content, but a few drops of olive oil help stick the spices to the meat as it chills. Want to try a liquid marinade? This marinated steak recipe is always a fave.
• Try different cuts with the same seasoning: A New York strip steak is a good choice because it has a similar level of marbling. If you want to try more large-format cuts, choose a porterhouse or T-bone steak (a strip steak containing the tenderloin). Here’s an excellent guide to all types of steak.
• Adjust the heat: Worried about the spiciness? It’s easy to tune down the peppers and add more herbs. Some ingredients that take your steak from good to great include basting with a sprig of rosemary and adding a finishing salt.

How to Store Grilled Ribeye Steak

If you have any steak left, store it in an airtight container or wrap it tightly with plastic wrap. It should be good for two to three days in the fridge. It’s surprisingly easy to reheat leftover steak in the microwave, the oven or in a skillet. Add some beef broth, and it will come out perfectly juicy and tender.

Grilled Ribeye Steak Tips

Taste of Home

Can this recipe work for bone-in ribeye steaks?

Many chefs believe cooking a steak on the bone gives it more flavor. If you purchased a cut with a bone, it might take a little longer on the grill since it is thicker, with most cuts mirroring the width of the bone. Larger bone-in steaks are great if you serve several people who all enjoy different degrees of doneness. Close to the bone will be more rare than the outer edges.

When should you season a steak before grilling?

The most mouthwatering steaks take a little planning. You want to season and refrigerate your steak for at least an hour; allowing it to sit overnight or up to 24 hours will make it even better. The salt in the rub or marinade helps pull the moisture out of the meat so it will cook more evenly. Be sure to dry your steaks by dabbing them with a paper towel when you pull them out of the fridge. Bring them to room temperature (20 to 30 minutes or so) and dab off again before grilling.

How else can you cook ribeye steaks?

Other ways to cook ribeye steaks include pan-searing, like this cast-iron steak. If it’s a thick cut of meat, searing on the stovetop and then roasting in the oven is the ideal one-two punch. Feeling adventurous? You can try sous vide cooking or making an air-fryer steak.

What can you serve with grilled ribeye steak?

Grilled ribeye goes well with just about any steak side dish, from traditional creamed spinach to mac and cheese and grilled asparagus. And bring on all the potatoes! Baked potatoes, cheddar and chive mashed potatoes or au gratin potatoes—any potato recipe is a perfect fit. A great grilled ribeye steak is delicious any time, no matter what you serve it with!