Ribeye steak is a beef lover’s delight. This juicy, flavorful cut is taken from the rib section, lending it that signature marbling that results in tenderness and big, beefy flavor. When grilling ribeye on the barbecue, timing is everything to achieve the perfect medium-rare doneness that really lets the ribeye shine.
Picking the Right Thickness of Ribeye for the Grill
When choosing ribeye for the barbecue, opt for steaks that are 1 to 1 1/2 inches thick. This thickness allows the interior of the steak to cook to medium-rare, while the exterior develops a lovely seared crust. Thinner steaks will overcook too quickly on the hot grill before the inside is properly cooked.
Opt for high quality Choice or Prime graded ribeye for the most marbling and flavor. The marbling helps keep the ribeye moist and tender during grilling. Well-marbled ribeye truly is a cut above for grilling.
How Long Does it Take to Grill a Ribeye Steak?
Grilling times can vary based on the thickness of the steak, along with factors like the heat of the grill and desired doneness. For a 1-inch thick ribeye steak, grill times will be approximately:
- Rare: 4-6 minutes per side
- Medium-Rare: 6-8 minutes per side
- Medium: 8-10 minutes per side
- Medium-Well: 10-12 minutes per side
For a 1 1/2 inch thick ribeye, extend grill times by about 2 minutes per side. Always rely on an instant-read thermometer for the most accurate doneness reading, not just grill times.
Monitoring Temperature for Perfectly Grilled Ribeye
Using an instant-read digital thermometer is the foolproof way to nail the ideal doneness for barbecued ribeye. Remove the steaks from the grill when they reach the following internal temperatures:
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
The temperature will continue rising by about 5°F during the rest time. Resting also allows the juices to redistribute evenly throughout the steak for extra succulence.
Seasoning Ribeye Steaks for the Grill
Ribeye is well-marbled and packed with flavor on its own, so simple seasoning really lets the beefy taste shine. Salt and pepper are classic choices, or pair with just a spice rub of minced garlic, herbs like thyme and rosemary, Worcestershire sauce or a bold BBQ dry rub blend.
Generously season the steaks right before grilling. As the exterior develops a sear, the spices combine with the juices for incredible flavor. Don’t forget to season the sides of the steak too.
Sizzling Ribeye on the Grill
The high heat of the grill is ideal for getting a good char on ribeye steaks. Preheat your gas or charcoal grill to high heat, about 450-550°F. Clean the grates well so the steaks don’t stick.
Give the steaks a brush with oil to help promote browning. Place the steaks on the hottest area of the grill. Resist the urge to move or flip the steaks too soon – let them sear undisturbed for 2-3 minutes first. Use tongs, not a fork, to flip the steaks just once during grilling.
Flare ups from dripping fat can char the steaks too much. Move them to a cooler area of the grill if needed. Don’t press down on the steaks, as this squeezes out the flavorful juices.
Let Ribeyes Rest Before Serving
Never slice into ribeyes right off the grill! Let them rest for 5-10 minutes first. This allows the juices to redistribute and reabsorb back into the steak, keeping it incredibly moist and tender when you slice into it.
Try to wait – it’s worth it for perfectly juicy, pink ribeye. Tent loosely with foil while resting to keep warm.
Complementary Sides for Grilled Ribeye
Ribeye steaks are truly the star of the show, so keep side dishes simple to highlight the flavor of this fine cut of beef. Grilled mushrooms, onions or peppers are classic. A loaded baked potato is a hearty choice. You could also pair with grilled asparagus, a fresh green salad or roasted new potatoes sprinkled with fresh herbs.
Grilled Ribeye Perfection
With the proper grilling times for thickness, seasoning to accentuate flavor, searing over high heat and resting before slicing, you can achieve grilled ribeye steak that is juicy, tender and packed with rich, beefy flavor in every tasty bite. Mastering the barbecue truly brings out the best in fine ribeye steaks.
Frequently Asked Questions About Grilling Ribeye Steak
What is the best thickness for ribeye steak on the grill?
1 to 1 1/2 inches is ideal. This allows ribeye steaks to cook up nicely medium-rare without the exterior over-charring or interior being underdone.
Should ribeye be marinated before grilling?
Not usually, as this fine cut is well-marbled with great beefy flavor. Simple seasoning of salt, pepper and herbs or a dry rub lets the ribeye flavor shine. Marinades can work though if you want to complement the beef with extra flavor notes.
How do I keep ribeye steaks moist on the grill?
Letting them rest after grilling is vital, as is monitoring temperature precisely and not overcooking. Generous marbling also keeps ribeye tender and juicy. Oil the grill grates too so steak doesn’t stick and tear.
Can I grill ribeye that is more than 1 1/2 inches thick?
You can, but will need to carefully monitor temperature and use lower heat/indirect heat to prevent exterior charring before the interior cooks through. Thicker cuts are better cooked in the oven.
Should I flip ribeye steaks often while grilling?
No, just do a single flip once during grilling for the best sear. Frequent flipping can cool the surface and prevent browning. Let the first side develop color for 2-3 minutes before the flip.
What temperature should I pull ribeye off the grill?
For true medium-rare, remove from heat around 130-135°F and let carryover cooking bring it up to 140°F after resting 5-10 minutes. Use an instant-read thermometer for the most accuracy.
Conclusion
A perfectly grilled ribeye steak is a summertime treat for any barbecue master. Follow these tips on choosing the right thickness, monitoring doneness temperatures, applying flavorful seasoning and letting the steaks rest after grilling for ribeye done just right. The skillful backyard chef will be rewarded with tender, juicy, flavor-packed ribeye off the grill.