Rib eye steak is a flavorful and juicy cut of beef that is a favorite for grilling. When barbecueing rib eye steaks, timing is everything to ensure the meat is cooked perfectly. There are some important factors to consider when determining how long to barbecue rib eye steaks.
Selecting the Right Thickness of Rib Eye Steaks
The thickness of the rib eye steak is a key factor in the overall cooking time. Here are some common thicknesses and estimated grill times:
- 3/4 inch thick rib eye steaks – grill for about 5-7 minutes per side.
- 1 inch thick rib eye steaks – grill for about 8-10 minutes per side.
- 1 1/2 inch thick rib eye steaks – grill for about 10-12 minutes per side.
Thicker steaks will obviously require more time on the grill to cook through without burning the outside. When in doubt, choose a thicker rib eye between 1 to 1 1/2 inches for the most flavorful and juicy results when grilling.
Judge Doneness of Rib Eye by Internal Temperature
Rather than go strictly by time, the best way to test doneness on rib eyes is to use an instant-read meat thermometer. This helps eliminate any guesswork.
Here are the target internal temperatures for various doneness levels:
- Rare – 120-125°F
- Medium rare – 130-135°F
- Medium – 140-145°F
- Medium well – 150-155°F
- Well done – 160°F and above
A rib eye cooked to medium rare with an internal temperature of 135°F will provide the most optimum balance of juiciness and tenderness.
Always remember to let the steak rest for 5-10 minutes before slicing into it to allow the juices to redistribute. The internal temperature will rise slightly during the rest time.
Account for the Differences Between Gas and Charcoal Grills
Cooking times can vary based on using a gas grill versus a charcoal grill. Here are some general differences:
- Gas grills heat up more quickly and offer consistent heat. They tend to cook faster than charcoal, so watch the steaks closely. Reduce heat slightly if cooking too fast.
- Charcoal grills provide less consistent heat that fluctuates. The steaks may take longer to cook than on a gas grill. Manage the temperature by adjusting the lid and air vents.
Because of the variability, charcoal grilling benefits from using an oven thermometer built into the lid to better monitor the internal heat.
Consider the Grill Surface Itself
In addition to gas vs charcoal, the actual grill surface affects cooking times. Here are some notes:
- Porcelain-coated cast iron grill grates retain heat very well to provide good sear marks on steaks. They require less overall grill time.
- Stainless steel grates don’t retain heat as efficiently. Steaks may cook a little slower than with cast iron grates.
- Thick grill grates hold heat better than thinner wire grates. Go by temperature rather than time.
- Clean grates cook more efficiently by allowing direct heat contact with the meat. Avoid flare-ups from fatty residue buildup.
Account for Outside Weather Conditions
Ambient weather conditions require adjustments to steak grilling times. Here are some examples:
- Windy conditions increase cooking times. Try to block the wind or increase heat.
- Cold temperatures extend cooking times. Crank up the heat to compensate.
- High altitude makes grilling slower from thinner air. Use higher heat settings.
- Rain can lower grill temperature substantially when the lid is opened frequently.
Monitor the grill temperature closely and adjust heat levels accordingly if weather is a factor.
Use the Proper Pre-Grilling Techniques
Proper preparation of the steaks prior to grilling directly affects the required cooking time. Here are some tips:
- Allow steaks to come up to room temperature before grilling for more even cooking.
- Pat the steaks dry beforehand for better browning and sear.
- Coat steaks lightly in oil to boost browning as well.
- Salt the steaks before grilling so the seasoning penetrates deeper.
- Avoid ice-cold steaks straight from the fridge which take much longer to grill.
Flip Only Once During Grilling
Resist the urge to flip the steaks repeatedly. Flipping just once allows for better sear marks and more even cooking. The exception is thinner steaks under 1 inch thick which may need more frequent flipping.
Use tongs instead of a fork for clean flips that don’t puncture the meat leading to juices leaking out.
Indirect Grilling for Thicker Rib Eyes
If cooking extra thick rib eyes exceeding 1 1/2 inches, use indirect grilling after searing both sides initially.
Place the steaks off direct heat, close the grill lid, and continue cooking until the desired internal temperature. This gentler approach thoroughly cooks thicker cuts.
Rotate the steaks 180 degrees halfway through for even exposure. Monitor temperature to avoid overcooking.
Let Rib Eyes Rest Before Serving
As noted earlier, always let rib eyes rest 5-10 minutes after grilling and before slicing into the meat. This allows juices to redistribute back into the steak instead of spilling out onto the cutting board.
Lightly tent the steaks with foil during the rest period. Resist digging in right off the grill.
Proper resting results in a juicier rib eye that retains more of its natural moisture. Don’t skip this essential step.
How Long to BBQ Rib Eye According to Doneness
Taking all the factors together, here are some general guidelines for how long to barbecue rib eye steaks to various levels of doneness:
- Rare – Grill 3/4 inch steaks 4-5 minutes per side. Grill 1 inch steaks 6-7 minutes per side. Grill 1 1/2 inch steaks 8-9 minutes per side. Check internal temperature for accuracy.
- Medium rare – Grill 3/4 inch steaks 5-6 minutes per side. Grill 1 inch steaks 8-9 minutes per side. Grill 1 1/2 inch steaks 10-11 minutes per side. Verify with a thermometer.
- Medium – Grill 3/4 inch steaks 6-7 minutes per side. Grill 1 inch steaks 9-10 minutes per side. Grill 1 1/2 inch steaks 11-12 minutes per side. Use a thermometer for precision.
- Medium well – Grill 3/4 inch steaks 7-8 minutes per side. Grill 1 inch steaks 10-11 minutes per side. Grill 1 1/2 inch steaks 12-13 minutes per side. Check internal temperature.
- Well done – Grill 3/4 inch steaks 8-9 minutes per side. Grill 1 inch steaks 11-12 minutes per side. Grill 1 1/2 inch steaks 13-15 minutes per side. Use thermometer to confirm.
Remember to account for grill type, weather conditions, and other factors stated above. These times serve as general estimates, not precise guaranteed formulas. Achieving the desired internal temperatures is far more reliable than estimated times. Use an instant-read thermometer for the most accurate results.
Frequently Asked Questions About Grilling Rib Eye Steaks
Still have some lingering questions when it comes to barbecuing rib eye steaks just right? Here are answers to some of the most common grilling FAQs:
How long should I grill a 2-inch thick rib eye steak?
A 2-inch thick rib eye will require more time due to the thicker cut. Grill approximately 14-16 minutes per side to reach an ideal medium rare doneness around 130-135 ̊F internally. Use indirect heat and monitor temperature closely to avoid overcooking.
Can I get good grill marks on a rib eye steak?
Yes, rib eyes develop excellent sear marks during grilling over direct high heat. Let the steaks sear undisturbed for 2-3 minutes before flipping. Coat steaks lightly in oil first for enhanced browning. Porcelain grill grates excel at producing good char.
Should I grill rib eye steaks over direct or indirect heat?
For steaks under 1 1/2 inches thick, use direct high heat the entire time. Flip once halfway through. For very thick rib eyes over 2 inches, grill over direct heat just until seared, then transfer to indirect heat to finish cooking at a lower temperature.
How do I keep rib eyes moist on the grill?
Use the right thickness of steak, grill over direct heat but avoid flaring flames, flip only once, monitor temperature instead of time, let rest before slicing, and brush with oil before grilling. Indirect heat prevents overcooking thicker cuts.
Can I get grill marks on both sides of the steak?
Yes, sear the steaks over direct heat on the first side, flip and sear again on the second side. Avoid flipping repeatedly which prevents sear marks from forming. Let the steaks sit undisturbed for 2-3 minutes before flipping.
What are the best wood chips to use for grilling rib eye steaks?
The best wood chips for beef are mesquite, oak, hickory, apple, cherry, or maple. Soak chips in water before using to generate milder smoke flavoring. Avoid soft woods like pine that can impart a bitter taste.
Is rib eye steak better grilled or pan seared?
Grilling over live fire adds unmatched depth of flavor from searing and smoke that can’t quite be replicated indoors. Pan searing in a cast iron skillet would be the next best option. Grilling remains the clear winner for flavor.
How do I grill rib eye steak to medium rare perfection?
For a 1-1 1/2 inch steak, grill over direct high heat for 8-10 minutes per side until reaching an internal temperature of 130-135 ̊F. For precision results, always rely on a good digital instant-read thermometer for medium rare doneness.
What is the best cut of steak to grill?
Rib eye is widely considered the most flavorful cut of steak to grill. Other excellent options include strip steak, filet mignon, tenderloin, tri-tip, flat iron, or hanger steak. Go with at least 1 inch thickness for the most tender and juicy results.
Conclusion
Achieving barbecue perfection with rib eye steaks relies first on selecting the right thickness of 1 to 1 1/2 inches. Monitor the doneness by internal temperature rather than time estimates alone. Account for grill type, weather, and preparation techniques as well. Allow a brief resting period before slicing into the steaks. A medium rare grilling temp of 130-135 ̊F yielded the best results. With a few easy tips, you can master grill times for tender and delicious rib eyes.