Some days there's nothing like a good steak. We get that itch almost weekly - to make a mouth-watering steak on the grill. There are a few good cuts out there that are still affordable to fit into the weekly grocery budget. A ribeye steak is one of those.
However, the ability to grill a ribeye steak on a gas grill comes with practice, patience, and knowing how to do it right. The good news is that doing it right is simple! Season it. Sear it. Drop the temp for a few minutes. Rest. That's it - you've got a restaurant-quality ribeye (and better in many cases).
Ribeye is a popular cut and and there are a wide range of tweaks and opinions on how to grill one perfectly. Some recipes get pretty complicated.
I made ribeye on the gas grill just last night and it was easy and painless. Did it after work and it came out amazing! So juicy and tender.
I'll show you how to do this so that next time you grill your ribeye steak, you'll look like a pro.
What is a Ribeye Steak?
A ribeye is a steak cut from the rib section of the cow. The cut is known for being tender, flavorful, and well-marbled.
That marbling is the little streaks of fat running through the meat, and it is a big reason ribeye tastes so good on the grill. The best steaks are not "lean" steaks.
As the steak cooks, that fat melts into the meat and helps keep it juicy. This is also why ribeye is one of my favorite steaks for grilling. You can get a great crust on the outside while still keeping the inside tender and full of flavor.
Bone-in or boneless ribeye both work. For this recipe, I am talking about a standard ¾" to 1-inch thick ribeye. If your steaks are much thicker, your cooking time will be longer (once you turn down the heat from the sear).
How to Prep Ribeye for the Grill
Season and Sit: If you have time, season the steaks ahead of time and let them sit uncovered in the refrigerator (and if you don't have the time, do it anyway).
Even an hour helps, but several hours is better. 24 hours is even better. This gives the salt time to work into the meat and helps dry the surface, which is good for getting a nice sear.
Best practice is to do this the night before. Then when you get home from work, or 45 minutes before you're ready to cook, take them out of the fridge and let them get to room temp.
Keep the seasoning simple. Salt and black pepper are enough. You can also use your favorite steak seasoning if you want a little more garlic, onion, paprika, or other flavor.
One of my favorite steak seasonings is Kinder's Woodfire Garlic. Soooo good! I use it on many grilled meats.
Let Steaks Warm: About 30 to 45 minutes before grilling, take the steaks out of the refrigerator and let them sit at room temperature. You do not want them sitting out all day, of course, but taking the chill off helps them cook a little more evenly.
On a general note, if you're cooking extra-thick steaks (Costco, anyone?) give it even more time.
Right before grilling, pat the steaks dry with a paper towel. If the surface is wet, the steak will steam more than sear.
I also like to rub a small amount of oil directly on the meat. Use just enough to lightly coat the surface. You are not trying to make it greasy; you just want a little help with browning and to keep the seasoning in place.
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Ready to Grill: Set Up for the Sear
The first thing you're going to do when putting your ribeye steaks on the gas grill is to sear them.
With ribeye of this size (¾" to 1" thick) searing will get the cooking process rolling. After the sear you'll only need another 7-12 minutes on lower heat to finish (plus another 10 minutes for resting).
Preheat your gas grill on high heat. For my steaks, I got the grill up to about 475 degrees, which worked well for getting a good sear without completely overcooking the inside right away.
Above: I just flipped the ribeye during the searing process
Once the grill is hot, place the ribeyes directly over the heat.
- Sear for about 2 minutes on the first side,
- then flip and sear for about 2 minutes on the second side.
Try not to move the steaks around too much while they sear. Put them down and let the grill do its job.
If you want those classic grill marks, you can rotate the steak halfway through each side. But honestly, I care more about good browning than perfect grill marks. A nice crust equals flavor.
Turn Down the Heat and Finish Cooking
After both sides are seared, turn the grill down to medium or medium-low. You are looking for a grill temperature around 350 to 375 degrees.
GO INDIRECT: At this stage, turn off the burner just underneath your steaks. Or put your ribeye higher up on the warming rack. I know this might vary depending on how many steaks your cooking and how big your grill is. But try to avoid direct flame right underneath your meat.
Continue cooking the steaks with the lid closed. For 1-inch ribeyes, I would start checking the internal temperature after about 7 minutes. Your ribeye will probably pretty close to rare at 7 minutes.
In my cook, I cooked them for 10 minutes after the sear, and that was just a bit too much for my taste - but barely. They were already at medium, and I prefer catching them a little earlier.
Above: Medium ribeye after a sear and 10 minutes at 375 degrees
Use a meat thermometer if you have one (you really should have one). It is the easiest way to avoid guessing. Something simple and inexpensive (but digital) is good enough...
As a general guide, pull the steak around 125 to 130 degrees for medium-rare, 135 to 140 for medium, and 145 for medium-well. The temperature will usually rise a few degrees while the steak rests.
Food safety note: the USDA recommends cooking beef steaks to 145 degrees and letting them rest at least 3 minutes. A lot of steak lovers prefer ribeye cooked below that, but it is worth knowing the official recommendation.
Let the Ribeye Rest
Once the steaks come off the grill, do not cut into them right away. Let them rest for 5 to 10 minutes. This gives the juices time to settle back into the meat instead of running all over the cutting board.
Above: Ribeye steak just off the gas grill
Add Butter: You can add a pat of butter on top while the steak rests. Plain butter is great, but garlic butter or herb butter is even better.
Pitch a Tent: Tent the steaks loosely with foil if you want to keep them warm, but do not wrap them tightly. A tight wrap can trap steam and soften that crust you just worked for.
Can you rest steak in the microwave or oven instead of using foil? Yes, but with a warning. A turned-off microwave can work as a little insulated box, as long as you are not turning it on. A turned-off oven can also work, but make sure it is not hot. If the oven is still warm, it can keep cooking the steak and push it past the doneness you wanted.
For me, the cutting board with a loose foil tent is still the easiest method. Add a little butter, wait a few minutes, then slice and enjoy.
Ideas for Ribeye Sides
- Solar braised potatoes
- Baked potatoes
- Solar roasted asparagus
- Crockpot brown sugar carrots
- Crockpot cowboy beans
- Broccoli or any other vegetable
How to Cook Ribeye Steak on a Gas Grill
- Step 1: At least a 2-3 hours prior to grilling, put steak on a cooling rack to let dry. Place a dish towel under the rack for easy cleanup. Season both sides, and put in refrigerator.
Put in refrigerator at least 2-3 hours prior to cooking but more is okay. 24 hours is great. Restaurants will let the steak dry for up to 48 hours in some cases.
- Step 2: About 30-45 minutes before you plan to grill, remove steak from fridge and place on counter.
Bringing the steak to room temp, or near it, allows the steak to cook more evenly.
Lightly oil both sides with olive oil. Use just enough to lightly coat the surface. Don't make it greasy; you just want a little help with browning and to keep the seasoning in place.
- Step 3: Preheat your grill. You'll be searing at first so get that grill hot! 450-500 degrees is the sweet spot.
- Step 4: Gently wipe grill grate with a high smoke point oil, like canola, vegetable or avocado oil. This will help prevent the steak from sticking during the first flip.
- Step 5: Sear the steak. About 1-2 minutes per side. Avoid moving the steak around during this time - just let the grill do its job.
- Step 6: When searing is done, close the lid and turn heat down. You're looking for 350-375.
Go indirect. Turn off the burner underneath the steaks. Or, move steaks to upper warming rack. We want to go with indirect heat at this point and not have flame right underneath the meat.
- Step 7: When steak is done, promptly remove from grill. Pull the steak around 125 to 130 degrees for medium-rare, 135 to 140 for medium, and 145 for medium-well
Note: I find that 7-8 minutes is good for rare to medium rare, 10 minutes for medium, and 12 minutes for medium-well.
- Step 8: Put a pat of butter on the steaks. Plain butter is great, but garlic butter or herb butter is even better
- Step 9: Rest the steak for about 10 minutes. Tent the steaks loosely with foil if you want to keep them warm, but do not wrap them tightly. A tight wrap can trap steam and soften that crust you just worked for.
- Step 10: Serve and enjoy!
Print it!
Grilled Ribeye Steak on a Gas Grill
Equipment
- 1 Gas Grill
Ingredients
- 2 lbs ribeye steak 2 steaks - boneless or bone-in
- salt
- pepper
- 2 pats butter
Instructions
- Salt and pepper both sides of the steaks. Refrigerate, on a cooling rack uncovered, for 3+ hours to dry.
- 30-45 minutes before grilling, remove from fridge and set on counter. Pat with paper towel to remove any moisture. Apply a light coat of olive oil to both sides.
- Preheat grill to 450-500 degrees. Just before putting steak on, use a paper towel to lightly oil the grill grates with a high-temp oil (canola, avocado, etc.).
- Sear both sides with grill lid open. 1-2 minutes per side.
- Reduce heat to 350-375. Close lid and cook for 7-12 minutes. Use indirect heat.
- Put a pat of butter on each steak and let rest for 10 minutes. Cover loosely with foil (tent) or put in microwave (just don't turn on the mic).
- Serve! Add your favorite vegetables, baked potato, beans, etc.
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