Perfect Grilled Ribeye Steak

Overhead close-up of sliced ribeye steak with a fork and knife, roasted garlic, and rosemary on a speckled plate.

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Perfect Grilled Ribeye Steak

This grilled ribeye steak recipe gives you thick, juicy steaks with a smoky, caramelized crust, a buttery-tender center, and just the right amount of char. Starting with quality meat, seasoning ahead of time, grilling over high heat, flipping frequently, and using an instant-read thermometer are the secrets to an incredible steak that rivals anything from a steakhouse.

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: 4 servings

Calories: 266kcal

Author: Nicole Gaffney

Ingredients

2 ribeye steaks bone in or boneless, 1½-2 inches thick
2 teaspoons kosher salt plus more if needed
1 tablespoon oil any kind
freshly ground black pepper
flaky sea salt for finishing (optional)

Instructions

Pat the steaks dry, then season generously on all sides with kosher salt. If time allows, refrigerate uncovered for up to 24 hours to dry brine. Otherwise, let sit at room temperature for 30-60 minutes. If previously refrigerated, remove the steaks from the fridge 30-60 minutes before grilling so they cook more evenly.
2 ribeye steaks, 2 teaspoons kosher salt
Preheat a gas grill to high heat or prepare a charcoal grill with a hot direct cooking zone and a cooler zone for managing flare-ups. Clean the grates thoroughly once hot.
Pat the steaks very dry with paper towels, even if they were dry brined. Lightly coat both sides with the oil.
1 tablespoon oil
Place the steaks over direct high heat. Close the lid and cook for about 1 minute, then flip. Continue flipping and rotating every 1-2 minutes, keeping the lid closed between flips, until the steaks develop a rich brown crust.
If your steaks have a thick fat cap along one edge, use tongs to hold them upright over the heat for 30-60 seconds to render and crisp the fat.
Continue cooking, flipping every 1-2 minutes, until an instant-read thermometer inserted into the thickest part registers: 120-125°F for rare, 125-130°F for medium-rare, 135-140°F for medium, 145-150°F for medium-well
Transfer the steaks to a plate or cutting board and let them rest for 10 minutes. The temperature will rise about 5-10 degrees as they rest, so be sure to pull them before they reach your desired final temperature.
Thinly slice against the grain, then finish with freshly ground black pepper, flaky sea salt, and a drizzle of good extra virgin olive oil.
freshly ground black pepper, flaky sea salt

Notes

A very clean, well-preheated grill and a light coating of oil on the steaks help prevent them from sticking to the grates.
Flare-ups are normal, but if flames become excessive, move the steaks to the cooler side of the grill until the flames subside, then return them to the hot side.
Choose well-marbled ribeye steaks that are at least 1½ inches thick. Thicker steaks are much easier to grill without overcooking.
Dry brining overnight will improve flavor, tenderness and browning, but even 30-60 minutes makes a noticeable difference.
An instant-read thermometer is the most reliable way to cook steak perfectly. Every grill cooks differently, so temperature is more dependable than time.
Avoid pressing on the steaks while they cook, which can squeeze out flavorful juices.
To cut against the grain, you will need to first divide the meat into sections, since there are a few different grain directions on a ribeye steak. You can easily identify the sections by looking at the grain direction and natural separation. Remove the bone if using bone-in steaks.

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