Curious about the best way to grill ribeye? This mouth-watering grilled ribeye recipe starts on the grill, slathered with rich herbed garlic butter, and finished to perfection in a hot cast iron skillet. Pair these ribeye steaks with easy scalloped potatoes for a delicious dinner for two!
There seems to be a great deal of debate about the best way to grill a ribeye. Is it grilled over an open flame or in a hot cast iron skillet? Well, we think both! The best way to grill a ribeye is to start it on the grill and finish it off in a hot cast iron skillet, brushing it with a delicious blend of butter blended with garlic, rosemary, and thyme.
Ribeye steak is one of the tastiest cuts of meat because of the fat that runs throughout it. This is commonly called marbling. This extra fat makes the ribeye steak juicy and very flavorful.
For this particular recipe, I’m going to splurge and get the thickest ribeye I can find. We recommend a thickness of approximately 2 inches. Yes, it’s expensive, but it’s still much cheaper than buying it at a steakhouse. Ribeye should be fresh and preferably not frozen.
Grilling a perfect ribeye takes 5 to 10 minutes, depending on your preference for doneness and the thickness of your steak.
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😍 Why you’ll love this recipe
This grilled ribeye recipe is fancy enough to serve on a special occasion, yet easy enough for anyone to master. The cooking time is short, so you can make delicious steaks even when you don’t have time! The detailed instructions for this grilled ribeye recipe are easy to follow. There are many steak recipes you can make with leftovers.
🛒 What you need for this recipe
🔖 Materials and Substitutes
Ribeye Steak — Choose a steak that is 1 to 3/4 inch thick, preferably 2 inches thick. The last thing you want to do is serve your lover an overcooked steak. This is coming from someone who loved a well-cooked steak…well, it was grilled. 😬 Salt and Pepper — Season your steak with plenty of sea salt and freshly ground black pepper. The steak should be coated on both sides and the edges as well. Butter — Use unsalted butter since the steak already has salt on it. Herbs — Instead of using fresh herbs, this recipe uses dried thyme and rosemary.
🥩 The best way to grill a ribeye steak
Step 1: Season both steaks liberally with salt and pepper and place uncovered on a rack in the refrigerator overnight.
Step 2: A few hours before cooking, remove the steak and let it come to room temperature.
Step 3: Mix the room temperature butter with the pressed garlic, rosemary, and thyme. Set aside 2 tablespoons of herb butter and add to the top of the steak just before serving.
Pro Tip: If your steak is less than 1 ¾ to 2 inches thick, refer to the recipe’s Pro Tips for adjusted cooking times.
Grilling instructions
Step 4: Turn all burners on the grill to maximum heat and heat the grill for 20 minutes. Photographed above 500 degrees Fahrenheit. A few minutes before adding the steaks, lower one burner to medium and place a 12-inch cast-iron skillet on that side of the grill.
Step 5: Add the ribeye to the grill and set the timer for 1 minute. Close the lid each time you turn the steak to prevent heat from escaping. After 1 minute, flip the steak and cook for another minute. Flip steak two more times for 1 minute on each side for a total grill time of 4 minutes.
Step 6: Melt 6 tablespoons of herb butter in the heated cast iron skillet during the last 30 seconds of cooking. Transfer the steak to the skillet and sear for 90 seconds on each side. Using a spoon, brown the steak in the melted butter in the skillet.
Step 7: Place steak on a plate, top with remaining herb butter, and wrap in foil. Let steak rest for about 5 minutes before serving.
For ribeyes 1-1/4″ to 1-1/2″ thick:
Grill for 1 minute, flip, 1 minute, flip, 30 seconds, flip, 30 seconds, flip. Place the steak in the hot skillet and sear for 1 minute on each side. Cooking time is 3 minutes on the grill and 2 minutes on the frying pan for a total of 5 minutes.
🍽 Providing suggestions
These grilled ribeyes are easy to pair with a variety of side dishes. Try this delicious French potato salad, Bourson mashed potatoes, or these amazing air fryer twice baked potatoes.
If you prefer something lighter, try this delicious pear arugula salad or this colorful 7-layer salad.
🤷🏻♀️ Recipe FAQ
The general consensus is that ribeye should be cooked for 4 to 6 minutes per side, or about 10 minutes total for medium-rare (135°F). Add a few more minutes per side for medium well (140 degrees Fahrenheit) and 1 minute more per side for medium well (150 degrees Fahrenheit).
However, if you cook your ribeye the way we describe it in this post, you’ll be able to barbecue it in much less time because you’ll be using a high-temperature setting and finishing the steak in a hot cast-iron skillet.
The best way to grill a ribeye is to set your grill to at least 500 degrees F. This allows you to grill the ribeye faster and lock in the flavor and juices of the steak.
👩🏼🍳Pro Tips
The cooking times listed in this Best Way to Grill a Ribeye post are for a medium-rare steak. If you want your steak to be less rare, add an additional 30 seconds to a few minutes. If possible, the ribeye should be a USDA prime cut ribeye. If you can’t let the steak rest overnight in the refrigerator, try cooking it in the morning and cooking it later in the day. Be careful not to skip the resting time after the steak is cooked. During this time, the juices will be redistributed throughout the steak, resulting in a juicier steak. Before you begin, make sure you have everything you need on hand. This includes the steak, herb butter, tongs, a pot, oven mitts to take hot pots off the grill, and a cell phone to time cooking.
🍖 More meat recipes
If you like this grilled ribeye recipe, check out these related recipes.
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📖Recipes
The best way to grill a ribeye
Learn the best way to grill a ribeye. Grill first and finish in a cast iron skillet.
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Quantity: 2 people
calorie: 1361kcal
Instructions
If your steak is not 1 ¾ to 2 inches thick, see the cooking tips in the notes section below.
Generously salt and pepper both steaks and place uncovered on a rack in the refrigerator overnight.
A few hours before cooking, remove the steak and let it come to room temperature.
Mix room temperature butter with pressed garlic, rosemary, and thyme. Reserve 2 tablespoons of herb butter and add to the top of the steak just before serving.
Add the ribeye to the grill and set the timer for 1 minute. Close the lid each time you turn the steak to prevent heat from escaping. After 1 minute, flip the steak and cook for another minute. Turn steak two more times for 1 minute on each side for a total grill time of 4 minutes.
During the last 30 seconds of cooking, melt 6 tablespoons of herb butter in the heated cast iron skillet. Transfer the steak to the skillet and sear for 90 seconds on each side. Using a spoon, brown the steak in the melted butter in the skillet.
Place steak on a plate, top with remaining herb butter, and wrap in foil. Let steak rest for about 5 minutes before serving.
Precautions
Grill 1 minute, flip, 1 minute, flip, 30 seconds, flip, 30 seconds, flip. Add the steak to the hot skillet and sear for 1 minute on each side. Total cooking time is 5 minutes (3 minutes on the grill, 2 minutes on the skillet).
The cooking times listed in this Best Way to Grill a Ribeye post are for a medium-rare steak. If you want your steak to be less rare, add an additional 30 seconds to a few minutes.
If possible, the ribeye should be a USDA prime cut ribeye.
If you can’t let the steak rest overnight in the refrigerator, try cooking it in the morning and cooking it later in the day.
Be careful not to skip the resting time after the steak is cooked. During this time, the juices will be redistributed throughout the steak, resulting in a juicier steak.
Before you begin, make sure you have everything you need on hand. This includes the steak, herb butter, tongs, a pot, oven mitts to take hot pots off the grill, and a cell phone to time cooking.
nutrition
Provided by: 1steak | calorie: 1361kcal | carbohydrates: 3g | protein: 86g | fat: 112g | Saturated fat: 48g | cholesterol: 60mg | sodium: 583mg | fiber: 1g | sugar: 1g
