Thick-cut, marbled, and perfectly charred
Grilled Ribeye Steak
Prep Time
35 min
Cook Time
12 min
Total Time
47 min
Servings
2
2 steaks
Difficulty
Medium
Cost
Premium
$$$
Grilled Ribeye Steak
Thick-cut, marbled, and perfectly charred
★4.6(24)
A thick-cut ribeye grilled over high heat with a simple salt and pepper seasoning. The king of steaks, done right.
35m
Prep Time
12m
Cook Time
47m
Total Time
2
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
The ribeye is the most flavorful steak you can buy, thanks to its generous marbling of intramuscular fat. All it needs is salt, pepper, and fire — the fat does all the work.
Grilling a ribeye is about managing flare-ups from the rendering fat while building a gorgeous char. A two-zone fire gives you control to sear hard and then finish gently.
Ingredients
- 2 ribeye steaks (1.25 inches thick, 14-16 oz each)
- 2 tsp kosher salt
- 1 tsp coarsely cracked black pepper
- 2 tbsp compound butter (butter mixed with herbs)
- 1 tbsp high-heat oil
- Fresh rosemary sprigs for garnish
Instructions
- 1
Season ribeyes generously with salt. Place on a wire rack and refrigerate uncovered for 30 minutes to dry the surface.
- 2
Set up grill for two-zone cooking: all coals on one side (or one burner on high, one off). Clean and oil the grates.
- 3
Season steaks with pepper. Sear directly over the hot zone for 3-4 minutes per side until a deep char forms.
- 4
Move steaks to the cool zone. Close the lid and cook until internal temperature reaches 130°F for medium-rare, about 4-6 more minutes.
- 5
Transfer to a cutting board, top each steak with a pat of compound butter, and rest 5-8 minutes before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
RibeyeNY strip
Strip steaks are leaner with a firmer chew. Great on the grill.
Compound butterPlain butter + flaky salt
Plain butter with a sprinkle of flaky salt is a simple alternative.
Charcoal grillGas grill
Gas works — just get it as hot as possible for the sear.
Tips & Storage
Pro Tips
Keep a spray bottle of water nearby for flare-ups — ribeyes drip a lot of fat.
Do not press the steaks with a spatula — this squeezes out precious juices.
Compound butter melting over the resting steak creates an instant sauce.
For extra flavor, throw a sprig of rosemary onto the coals in the last minute.
Storage
Wrap tightly and refrigerate for up to 3 days. Best enjoyed fresh off the grill.
Reheating
Gently warm in a 250°F oven until just warmed through. Sear quickly in a hot pan to revive the crust.
Nutrition Facts
Per serving (1 steak) · 2 servings
Calories580
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein46g
Carbohydrates0g
Fat44g
Fiber0g
Sugar0g
Sodium560mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Bone-in or boneless ribeye?
- Bone-in (also called cowboy steak) has more flavor and insulates the meat. Boneless is easier to eat and sear evenly.
- How thick should the steak be?
- At least 1.25 inches. Thinner steaks overcook before you can build a proper crust.
- What internal temperature for medium?
- 135°F for medium, 145°F for medium-well. We recommend pulling at 130°F for medium-rare.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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