If you’re craving a juicy, flavorful steak that melts in your mouth, grilling a ribeye steak is the way to go. Known for its rich marbling and tender texture, the ribeye is a favorite among steak lovers. But how do you cook a ribeye steak on the grill to get that perfect crust and juicy interior? Let’s dive into a simple, foolproof method that will turn you into a backyard grill master.
Why Ribeye?
Ribeye steak comes from the rib section of the cow and is prized for its marbling-the streaks of fat running through the meat-which keeps it juicy and tender when cooked. It’s naturally flavorful and doesn’t require fancy marinades or complicated preparations. Just good seasoning, a hot grill, and a bit of patience.
What You’ll Need
– A high-quality ribeye steak, about 1 to 1½ inches thick
– Kosher salt (Diamond kosher salt preferred)
– Freshly ground black pepper
– Neutral oil (like canola or vegetable oil)
– A grill (charcoal or gas)
– Tongs (avoid forks to keep juices in)
– Instant-read meat thermometer (highly recommended)
– Optional: garlic powder, steak rub, or fresh herbs for extra flavor
Step-by-Step Guide to Grilling Ribeye Steak
1. Choose the Right Steak
Look for a ribeye with good marbling and thickness of at least 1 inch. Thicker steaks are easier to grill to medium-rare without overcooking.
2. Prep Your Steak
Take the steak out of the fridge about 30 minutes before grilling to bring it to room temperature. This helps it cook evenly. Pat it dry with paper towels to remove excess moisture, which aids in getting a good sear.
Season generously with kosher salt-about 1 teaspoon per pound-and freshly ground black pepper. You can also add garlic powder or your favorite steak rub if you like. For an even better crust, some recommend salting the steak 24-48 hours ahead and refrigerating it uncovered, but this is optional.
3. Preheat Your Grill
Get your grill hot! If using charcoal, let the coals burn down to a glowing red with a light layer of ash. For gas grills, preheat on high for 10-15 minutes. Aim for a temperature around 400°F (204°C) on the hot side of the grill.
Set up a two-zone fire: one side hot for searing, the other cooler for finishing the cooking gently.
4. Oil the Grill Grates
Clean your grill grates and brush them with oil to prevent sticking. You can also lightly brush the steak with oil before placing it on the grill.
5. Sear the Steak
Place the ribeye on the hot side of the grill. Sear for about 3-5 minutes per side with the lid open, turning every 30-60 seconds for even cooking and a beautiful crust. Avoid pressing down on the steak to keep the juices inside.
6. Finish Cooking Indirectly
Once the steak has a nice sear, move it to the cooler side of the grill. Close the lid and cook for an additional 6-12 minutes, depending on thickness and desired doneness. Use an instant-read thermometer to check the internal temperature:
– Rare: 120-125°F (49-52°C)
– Medium-rare: 130-135°F (54-57°C)
– Medium: 140-145°F (60-63°C)
– Medium-well: 150-155°F (65-68°C)
Pull the steak from the grill when it is about 5°F (3°C) below your target temperature, as it will continue to cook while resting.
7. Rest Your Steak
Let your ribeye rest uncovered for 5-10 minutes. This step is crucial because it allows the juices to redistribute throughout the meat, making every bite juicy and tender.
8. Slice and Serve
Slice the steak against the grain for maximum tenderness. Sprinkle with finishing sea salt flakes if desired and serve with your favorite sides like grilled veggies or a fresh salad.
Extra Tips for the Perfect Grilled Ribeye
– Use tongs, not a fork: Piercing the steak lets precious juices escape.
– Don’t overcook: Use a thermometer to avoid guesswork.
– Two-zone grilling: Sear first, then finish cooking indirectly to control doneness.
– Season well: Salt enhances flavor and helps form a crust.
– Resting is key: Never skip it.
Why Charcoal?
Charcoal grilling imparts a smoky flavor that complements the ribeye’s richness. If you have a charcoal grill, use it! But gas grills work great too with proper heat management.
Cooking a ribeye steak on the grill is all about balancing heat and timing. With a bit of practice and these simple steps, you’ll enjoy a perfectly grilled ribeye that’s juicy, tender, and full of flavor every time.
Enjoy your steak!