There’s just something about grilling a Steakhouse Style thick, juicy ribeye steak that screams summer—especially when you’re firing it up on an XL Big Green Egg like we do weekly in our house. My recipe for the Perfect Grilled Ribeye Steak is everything you love about a classic steakhouse dinner, but made easy and approachable for home cooks. With just a handful of simple ingredients and a foolproof method, these grilled ribeyes turn out tender, flavorful, and perfectly seared every time.
Whether you’re hosting a backyard BBQ, planning a romantic dinner, or just craving that unmistakable flame-kissed flavor, this is the recipe to keep in your grilling rotation. It’s simple, it’s reliable, and it delivers every single time.
What Are Perfect Grilled Ribeye Steaks?
Grilled ribeye steaks are thick cuts of beef, known for their marbling and juicy tenderness, cooked over an open flame for that irresistible charred crust and rich flavor. The ribeye comes from the rib section of the cow and is prized for its balance of fat and meat, making it ideal for high-heat cooking methods like grilling.
Our version uses a two-zone method—hot side to sear, cooler side to finish—ensuring you get that beautiful crust without overcooking. A final touch of butter melts over the top to seal in flavor and give you restaurant-quality results at home.
When to Serve These
- Date night at home – It’s impressive, indulgent, and surprisingly easy.
- Backyard cookouts – A crowd-pleaser that feels like a treat.
- Father’s Day or birthdays – This is the meal that feels special.
- Summer weekends – When you want to enjoy a meal straight off the grill.
- Holiday feasts – A steak dinner is a great alternative to the usual roasts.
Why You’ll Love This Recipe
- Steakhouse flavor at home without the price tag.
- Minimal ingredients, but maximum taste.
- Adaptable—cook on a grill, in a skillet, or even in the air fryer.
- Quick cooking with under 15 minutes on the grill.
- Perfect for meal prep—leftovers store and reheat well.
Ingredient Breakdown
- Ribeye steaks – Aim for 1–1½ inches thick with good marbling.
- Olive oil – Helps with browning and prevents sticking.
- Butter – For a luscious, flavorful finish.
- Salt and pepper – Go generous; ribeye can handle it.
Optional Add-Ons:
- Fresh rosemary or thyme while resting.
- Garlic butter compound for serving.
- A sprinkle of finishing salt like Maldon for texture.
Equipment You’ll Need
- Gas or charcoal grill (we use an XL Big Green Egg!)
- Meat thermometer
- Tongs
- Foil
- Grill brush for cleaning
- Optional: cast iron skillet (if doing stovetop version)
Tips for Success
- Let steaks sit out before cooking: This ensures an even sear and cook.
- Sear hot and fast, then move to the cool side.
- Rest under foil for 5–10 minutes after cooking.
- Use a thermometer: For precision, this tool makes all the difference.
Beginner Mistakes to Avoid
- Skipping the rest time – This will lead to dry steak, no matter how well you cooked it.
- Not drying the meat – Pat steaks dry before oiling and seasoning. Moisture prevents proper searing.
- Underseasoning – Ribeye is bold and deserves bold seasoning. Be generous with salt and pepper.
- Cutting too soon – Let it rest to keep those juices locked in.
- Cooking from cold – Pull the steaks out of the fridge at least 30 minutes before grilling.
Choosing the Right Cut at the Store
When shopping for ribeye steaks, look for cuts that are at least 1 to 1½ inches thick with abundant marbling (those white streaks of fat). The marbling is what makes ribeye so juicy and flavorful. Try to find a USDA Prime or Choice grade ribeye for the best quality. Bone-in or boneless both work—bone-in gives you a little extra flavor and presentation wow factor, while boneless cooks a little more evenly and quickly.
Protein Swaps & Dietary Adjustments
Not a ribeye fan? You can easily swap in a New York strip, filet mignon, or even a thick-cut sirloin using the same two-zone grilling method. For a leaner option, try bison or venison steaks—just be sure to monitor doneness closely, as these cuts cook faster due to lower fat content. Want to keep it dairy-free? Simply skip the butter finish or use a plant-based alternative. If you’re on keto or low-carb diets, this ribeye steak fits in perfectly, especially when paired with roasted veggies or a cauliflower mash.
Make-Ahead & Freezing Tips
- Make-ahead rubs or marinades can be prepped and stored in the fridge for up to 1 week.
- Freeze raw ribeye steaks by wrapping them in plastic and placing in freezer-safe bags. Label with the date. Thaw in the fridge overnight before cooking.
- Cooked steak can be stored in the fridge for 3 days or frozen for up to 2 months. Slice before freezing for easier reheating.
Meal Prep & Leftover Ideas
- Leftovers on salad – Slice thin and toss into a steak salad with blue cheese and balsamic.
- Steak sandwiches – Toasted rolls, melted provolone, and caramelized onions are a dream.
- Steak quesadillas – Add sautéed peppers and shredded cheese.
- Breakfast hash – Cube leftover steak and toss with potatoes and eggs.
Alternative Cooking Methods
Air Fryer Option
- Preheat air fryer to 400°F.
- Season and brush the steaks with oil.
- Place in basket and cook for 8–10 minutes, flipping halfway. Use a thermometer to check doneness.
- Let rest with butter on top.
Skillet Option
- Heat a cast iron skillet over high heat.
- Add oil and sear steaks 2–3 minutes per side.
- Add butter and spoon it over the steaks while finishing to desired doneness.
- Rest under foil before slicing.
What to Serve with Grilled Ribeye Steaks
These sides complement the richness of the steak and round out your plate:
- Crockpot Bourbon Brown Sugar Baked Beans
- Homemade Sourdough Bread
- Homemade Deep Fried Onion Rings
- Crockpot Caramelized Onions
- Best Ever Baked Macaroni & Cheese
Don’t forget dessert: Try a slice of Strawberry Coffee Cake for the perfect sweet finish.
Budget Breakdown
| Ingredient | Approx. Cost |
|---|---|
| 2 Ribeye steaks | $24.00 |
| Olive oil (2 tbsp) | $0.40 |
| Butter (2 tbsp) | $0.30 |
| Salt & pepper | $0.10 |
| Total | $24.80 |
Prices will vary depending on store and location. Ribeye is a premium cut, but it’s still cheaper than two steakhouse meals!
FAQs
What’s the best temperature for medium-rare ribeye?
125–130°F when pulled off the grill. It’ll rise about 5°F as it rests.
Can I use a marinade instead of dry seasoning?
Absolutely, but keep it simple so the beef flavor still shines. Try olive oil, garlic, and rosemary.
Do I need to oil the grill grates?
If your grill is well-maintained, brushing the steaks with oil is usually enough. But you can oil the grates with a high-smoke-point oil to be safe.
Is ribeye better than filet mignon?
That depends on what you love! Ribeye is flavorful and juicy; filet is lean and buttery. Ribeye gives you more bold flavor thanks to the marbling.
Can I make this for a crowd?
Yes! Use a larger grill or do batches. You can also sear and finish steaks in a 400°F oven for ease.
Internal Temperature Guide for Doneness
Here’s a quick breakdown to help you get the steak doneness just right:
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Medium Well: 150–155°F
- Well Done: 160°F+
Remove your steak from the grill about 10°F below your target temp, as it will continue to rise while resting.
Final Thoughts
These Perfect Grilled Ribeye Steaks are one of those recipes you’ll return to all summer long. They’re flavorful, simple to master, and deliver that satisfying, steakhouse quality without the markup.
In our house, grilling is a family affair. On weekends, we fire up our XL Green Egg, the kids play outside, and the smell of sizzling ribeye draws everyone to the table. Whether you’re feeding a crowd or just treating yourself and your partner to something special, this recipe won’t disappoint.
More Tasty Grilling Recipes
Grilled Ribeye Steaks
Ingredients
- 2 ribeye steaks 1–1½ inches thick, at room temperature
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and black pepper to taste
Instructions
- Take the steaks out 30-45 minutes before grilling to bring them to room temperature. Pat them dry and brush both sides with olive oil. Generously sprinkle them with salt and pepper and let them sit while you heat up the grill.
- For charcoal: pile hot coals on one side.
- For gas: turn one side to high and leave the other side off. Preheat the grill with the lid closed for about 10 minutes.
- Place the steaks on the hot side of the grill. Sear them for 2–3 minutes per side until they are browned. If there are flare-ups, move them to the cool side briefly and cover the grill’s lid so the fire can die down.
- Move your steaks to the cool side, close the lid, and cook them to your desired doneness (125–130°F for medium rare). Use a meat thermometer if you can.
- Remove the steaks from the grill, and top each of them with 1 tbsp butter. I like to cover them loosely with foil. Let them rest for 5–10 minutes, then slice them against the grain and serve.
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