Ribeye steak is a flavorful and juicy cut of beef that’s perfect for grilling. With the right techniques, you can make restaurant-quality ribeyes at home on your barbecue. This comprehensive guide will teach you everything you need to know about how to bbq ribeye steaks to perfection.

Selecting Your Ribeye

Choosing the right ribeye is the first step to grilling up an amazing steak. Here are some tips for picking the best ribeye steaks for the barbecue:

Go For USDA Prime or Choice Grades

Select ribeyes graded “USDA Prime” or “Choice” for the most marbling and flavor. The extensive marbling results in a tender and moist steak when cooked.

Get Thick Cuts

Choose ribeye steaks that are at least 1 1⁄2 inches thick. The thickness allows you to develop a nice crust while keeping the interior moist and pink. Thinner cuts will overcook too quickly on the grill.

Look For Marbling and Fat Cap

Search for ribeyes with generous marbling (the white fat interspersed through the meat). The fat bastes the steak from the inside as it cooks, ensuring a juicy cut. Also look for some external fat around the edges for added flavor and moisture.

Bone-In vs Boneless

Bone-in ribeyes (also called cowboy steaks) carry more flavor, but boneless cuts are easier to cook evenly. Choose based on your preference.

Get Dry-Aged When Possible

Dry-aged ribeyes have a more concentrated beefy flavor. But they’re pricier, so not always realistic for home grilling.

Avoid Discoloration

Examine the ribeye closely and make sure the fat looks white, not yellow. Pass on steaks with any dark spots or dry areas on the meat.

Proper Storage

To ensure your ribeyes are as fresh as possible for grilling, proper storage is key:

At the Store: Choose ribeyes that feel cold when selecting at the market. Make the meat counter your final supermarket stop.
At Home: Immediately store ribeyes in the back of the fridge, furthest from the door. Use within 2-3 days of purchasing, within 4-7 days if vacuum-sealed.
Freezing: For longer storage, tightly wrap ribeyes in plastic wrap and freezer bags. Freeze for 2-3 months. Thaw overnight in fridge before using.

Prepping Ribeyes for the Grill

The right prep ensures tender, flavorful ribeyes with browning on the outside and perfect doneness inside when they hit the grill:

Take Meat Out Ahead of Time

Remove ribeyes from the fridge and let sit at room temperature for 30 minutes to 1 hour before grilling. This helps them cook more evenly.

Pat Dry

Blot ribeyes with paper towels right before grilling. Excess moisture on the surface can impede browning.

Trim Off Any Excess Fat

While you want good marbling inside and some fat around the edges, too much external fat just causes flare-ups. Trim off any large pieces.

Apply Salt (Or Other Seasonings)

Generously season both sides of the steaks with coarse kosher salt right before grilling. For more flavor, use a salt-based rub.

Consider Marinades and Brines

Soaking ribeyes in a flavorful marinade or saltwater brine for a few hours adds moisture and makes them even more delicious.

Picking the Right Grill

You’ll need the right grill setup to achieve perfect ribeyes. Here are some top options:

Charcoal Grill

A charcoal grill is ideal for getting high heat and great charring on ribeyes. Go for one with adjustable vents and height.

Gas Grill

Look for a gas grill with at least two burners and high BTUs (at least 10,000). This allows for direct and indirect heat zones.

Pellet Grill

Pellet grills make it easy to dial in the exact temperature needed for grilling steaks like ribeyes. Models with a sear function are even better.

Pan Sear Then Oven

For thick ribeyes, pan sear on the stovetop then finish cooking in a hot oven. Use a cast iron skillet for the best crust.

No matter what grill you use, always preheat it properly before cooking any ribeyes. This ensures the steaks sear and cook correctly right from the start.

Setting Up the Grill for Ribeyes

Arranging your charcoal or configuring the burners on a gas grill is key to perfectly grilled ribeyes:

Direct and Indirect Heat Zones

Set up both direct and indirect cooking areas. Use direct for searing and indirect for gently cooking without burning.

Two Zone Fire (Charcoal)

Pile most hot coals on one side, with fewer on the other. Sear over direct heat, then move to indirect to finish.

Two Burners (Gas Grill)

Turn one burner to high and leave the second off. Sear on the hot side, then cook through on indirect.

Oil the Grates

Right before grilling, use a paper towel to rub cooking oil on the grates. This prevents sticking. Avoid non-stick sprays which can cause flare-ups.

Get the Grill Very Hot

Heat your grill as hot as possible, around 500-600 ̊F. The high heat ensures a nice sear on the ribeyes.

Grilling Your Ribeyes to Perfection

Now it’s time to actually grill those perfect ribeyes. Follow these tips closely:

1. Sear Over Direct Heat

Place ribeyes directly over the hottest part of the grill. Let them sear on each side for 2-3 minutes without moving them. This creates a flavorful brown crust.

2. Cook Over Indirect Heat

Once seared, move the ribeyes to the cooler side of the grill with no direct heat underneath. Close the lid and cook to desired doneness, flipping halfway.

3. Monitor Temperature

Use an instant read thermometer to check for your desired degree of doneness – anywhere from 120 ̊F (rare) up to 145 ̊F (medium). Remove from grill when nearing temp.

4. Let Meat Rest

After grilling, place ribeyes on a cutting board and tent with foil. Let rest 5-10 minutes before slicing into them – this locks in the juices.

5. Watch for Flare Ups

If drippings cause flare ups during grilling, move steaks temporarily to a cooler spot and close lid until fire subsides.

6. Add Wood for Flavor

Consider adding soaked wood chips or chunks directly to the charcoal or gas grill for extra smoke flavor. Fruit wood pairs nicely with beef.

Follow these steps and you’ll achieve perfectly grilled ribeyes with sear marks on the outside and tender, juicy meat inside every time.

Achieving the Perfect Doneness

Cooking ribeyes to your preferred degree of doneness is key. Here’s what to look for:

Rare (120-125 ̊F)

Deep red center that is still cool, with seared outside.

Medium Rare (130-135 ̊F)

Warm pink center, sear marks on exterior. Most popular doneness for ribeyes.

Medium (135-145 ̊F)

Hot pink center starting to turn brown. Provides a good balance.

Medium Well (145-155 ̊F)

Trace of pink in mostly brown center. Risks drying out the meat.

Well Done (155 ̊F and above)

Gray-brown center without any pink. Often overcooked and dry.

The best way to test doneness is using an instant read thermometer. Cut into a steak to double check color if desired. Resist cutting repeatedly or meat juices will escape.

Common Mistakes to Avoid

It’s easy to commit some errors that will ruin your grilled ribeyes. Watch out for these pitfalls:

Cooking over direct high heat the entire time. This burns the exterior before the interior cooks.
Starting with cool or wet steaks. Always bring meat to room temp and pat dry first.
Moving the steaks too much. Let them sear undisturbed to get a good crust.
Forgetting to preheat grill. It must be very hot for proper searing.
Overcooking and drying out the meat. Use a thermometer and watch closely.
Cutting steak multiple times to check doneness. This releases all the juices.
Forgetting to let meat rest. Required for juices to redistribute through steak.
Poorly cleaned or oiled grill grates. This causes sticking and lost crust.

Avoid these issues for tender and tasty grilled ribeyes cooked just right from edge to edge.

Tips for Incredible Grill Marks

Perfectly seared grill marks that create a satisfying crust and visual appeal take some technique:

Use wider ribeyes (at least 2 inches thick) to get wider grill marks.
Go for a very hot grill, around 600 ̊F. Higher heat brands better marks.
Preheat grill thoroughly so surface is evenly very hot when meat is added.
Sear directly over hottest area, resisting urge to move steaks.
Place on grill at 45 degree angle to get diagonal crosshatch marks.
Apply salt and oil rub right before grilling to help with crusting.
Press steaks down firmly with spatula as they sear. Don’t press repeatedly though.
Choose a charcoal, pellet, or gas grill with grill grates that aren’t too widely spaced.
Clean grill grates thoroughly before cooking for an evenly hot surface.

Follow this advice and your ribeyes will show off beautiful sear marks that look restaurant quality.

Sauces and Rubs for Extra Flavor

While a simple sprinkle of coarse salt and pepper is all you need, ribeyes also pair well with flavor-boosting sauces and spice rubs:

Meat Rubs

Blackening seasoning – paprika, garlic, onion, oregano, thyme
Chili powder blends
Coffee rub – coffee, brown sugar, chili powder
Ancho chile and cumin rub

Buttery Sauces

Garlic herb butter – melted butter with garlic and herbs
Chimichurri – parsley, oregano, garlic, olive oil, vinegar
Compound butter – melted butter with lime juice, cilantro, jalapeño

Bold Sauces

Steak sauce – Worcestershire, vinegar, onions, soy sauce, ketchup
Horseradish cream – mayo, sour cream, prepared horseradish
Chimichurri – parsley, garlic, olive oil, vinegar

Apply dry rubs before grilling, letting them sit on the meat for up to an hour to impart flavor. Brush or serve sauces during the last few minutes of grilling or after cooking when steak is resting.

What to Serve with Grilled Ribeye

Complement your perfectly barbecued ribeyes with these tasty sides:

Grilled vegetables – zucchini, squash, peppers, onions, potatoes
Baked potatoes – rub with oil, salt; grill until tender
Corn on the cob – grill in husks for sweet, smoky flavor
Sauteed mushrooms – cook sliced mushrooms in garlic butter
Caesar salad – romaine lettuce, parmesan, croutons
Garlic bread – Texas toast, butter, minced garlic

Don’t forget dessert! Grilled fruits like peaches, pineapple, or pound cake make a fitting end to your ribeye meal.

Storing and Reheating Leftovers

For any leftover grilled ribeyes:

Let meat cool completely, then tightly wrap in plastic and refrigerate.
Use leftovers within 3-4 days for best quality and food safety.
Reheat ribeyes in the oven at 300 ̊F wrapped in foil until warmed through.
Slice and add to salads, sandwiches, fajitas, or breakfast dishes.

With proper storage, you can still enjoy delicious ribeye even after grilling day.

So for your next barbecue, impress family and friends with perfectly grilled ribeyes. Just follow this guide and you’ll achieve tender, juicy steak with nice charring every time. Mastering ribeye on the grill is easy and well worth it!

Frequently Asked Questions About BBQ Ribeye

Grilling up delicious ribeyes at home can feel a bit intimidating. Here are answers to some common questions about how to bbq ribeye steak to help you achieve grill master status:

What is the best cut of steak for grilling?

The ribeye is widely considered the best steak for grilling. It comes from the rib section, so it contains great marbling, which keeps it tender and juicy during cooking. The fatty cap provides extra flavor as it melts over the meat. Other excellent grilling steaks include strip, filet mignon, tri-tip, and flank steak.

Does ribeye need to be marinated?

Marinating is not required for a good ribeye, but it can add extra moisture and flavor. Quick marinades for 30 min – 1 hour help season the surface. Longer marinades overnight allow more penetration into the meat. Acidic ingredients like wine, citrus, and vinegar help tenderize.

What is the best way to grill a thick ribeye?

Use the reverse sear method for thick ribeyes at least 1 1⁄2 inches thick. Cook indirectly at a lower temp (250-275 ̊F) until steak is 10-15 ̊ below desired doneness. Then sear directly over high heat (500+ ̊F) for a nicely browned crust. Rest 5-10 minutes after grilling.

How long does it take to grill ribeye?

Cooking times vary based on thickness and grill temp:

1 inch thick – 4-6 minutes direct high heat
1 1⁄2 inches thick – 6-8 minutes (2-3 min per side over direct heat)
2 inches thick – 8-10 minutes (sear, then indirect heat)

Use a meat thermometer to test doneness instead of relying solely on time.

How do you keep ribeyes moist on the grill?

Meat at room temp before grilling
Pat steaks dry with paper towels
Generous seasoning/rub on surface
Sear over direct heat, then finish over indirect heat
Grill with lid closed as much as possible
Remove from grill as soon as desired temp is reached
Let rest 5-10 minutes before slicing to retain juices

What vegetables can you grill with ribeye?

Some great veggie pairings include:

Asparagus
Zucchini
Squash
Onions
Bell peppers
Corn on the cob
Potatoes
Portobello mushrooms

Brush or toss vegetables with oil and seasonings before grilling them with (or right after) the steaks.

Is ribeye healthy?

While ribeye is higher in fat and calories than leaner cuts of beef, it can still be part of a healthy diet. Grass-fed beef contains conjugated linoleic acid (CLA) and omega-3 fatty acids. For the healthiest preparation, trim excess fat, grill instead of pan fry, and enjoy sensible portions.

Can you grill frozen ribeye?

It’s best to thaw ribeyes in the fridge overnight before grilling. But if pressed for time, you can grill frozen steaks using the indirect heat method. Cook over indirect heat for about 25% longer than thawed, watching closely to prevent overcooking. The sear may not develop as nicely.

How do you grill ribeyes for a crowd?

When cooking multiple ribeyes, use a 2-zone fire setup. Sear the steaks over direct heat, then move them all to indirect heat to finish cooking at the same time. It works best to grill steaks of equal size and thickness. Group similar doneness levels together.

Grilling ribeyes perfectly really comes down to proper technique – especially getting a good sear quickly over high heat. Follow the tips above and you’ll impress everyone at your next cookout with melt-in-your-mouth tender, juicy ribeyes!

How to BBQ Ribeye to Perfection

Ribeye steak (also called Scotch fillet or entrecôte) is one of the most flavorful and forgiving cuts of beef to grill. Follow this simple guide to achieve perfectly barbecued ribeye steaks every time.

1. Choose Thick Ribeyes

Look for ribeye steaks a minimum of 1 1⁄2 inches thick, ideally 2 inches. The thickness prevents them from drying out over the grill’s high heat. Thinner cuts become overdone too quickly. Also pick ribeyes with nice marbling for added moisture and flavor.

2. Trim Excess Fat

While you want enough marbling and some fat around the edges, too much external fat just causes flare-ups on the grill. Carefully trim off any large chunks of visible fat before cooking. Leave a thin layer intact for moisture and flavor.

3. Apply a Simple Dry Rub

Ribeyes don’t need too much seasoning with their naturally robust flavor. A simple dry rub of coarse kosher salt and black pepper is ideal. Apply it generously just before grilling. Let the salt sit for a few minutes to draw out a bit of moisture from the meat, then pat dry.

4. Avoid Wet Meat

Always thoroughly pat ribeyes dry with paper towels before grilling. Any excess moisture on the surface sizzles and steams away on the grill, preventing the nice browning you want. Starting with dry meat allows for better Maillard reactions.

5. Get the Grill Very Hot

Ribeyes require high heat to get a good sear. Preheat your charcoal or gas grill as hot as it will go, around 500-600 ̊F. The fiery heat chars the exterior while cooking the inside quickly so it stays tender and pink.

6. Sear Over Direct Heat

Place ribeyes directly