If you’ve ever wondered how to grill ribeye steak to perfection, we’ve got you covered. You’re going to want to bookmark this simple and delicious recipe to enjoy grilled ribeye all through the summer (and beyond!)
This post is sponsored by the Ohio Beef Council. As always, all opinions shared are my own.
Grilling season is in full swing and we’re soaking up every delicious bite. Our go-to is usually this Grilled Filet Mignon, but sometimes we like to splurge with a delicious Ribeye. All of that beautiful marbling equals loads of juicy, tender and delicious flavor. The fat melts into the meat for the most decadent, rich taste that you can get from any other cut of beef, IMHO.
Don’t fret if you can’t find ribeye steaks on your grocery run or if you have a different cut of beef that’s your favorite… this rosemary and garlic marinade tastes delicious with filet mignon, sirloin, strip or your whatever cut you please. Learn about the differences between these cuts from It’s What’s For Dinner.
Beef is the perfect fuel for all of your summer adventures… it supplies 10 essential nutrients, including B-vitamins, zinc, niacin, phosphorus and iron, which help support an active lifestyle. Plus just one 3 oz cooked serving of beef provides half your Daily Value of protein (25 grams), for under 200 calories. Just in case you needed any other reasons to enjoy it other than just because it tastes so darn good. 😉
Grilled Ribeye Steak Marinade
To grill ribeyes, you can keep it simple with some kosher salt and fresh cracked black pepper or you can use this quick and delicious garlic rosemary marinade. Either way, it’s the ribeye that’s the star of the show.
To prepare the steaks for grilling, season them liberally with kosher salt and fresh cracked black pepper.
Slather them with a delicious blend of garlic, olive oil and rosemary, cover them and let them marinate in the refrigerator overnight (or for at least 4 hours for the best flavor infusion). Safety first… make sure to keep beef fresh and chilled in the refrigerator (between 35°-40° F) until you’re ready to grill it.
Once removed from the fridge, you can slide off the bulk of the garlic and rosemary and brush some canola oil onto both sides of the ribeyes. Don’t worry… you’ve already infused all of garlic and rosemary deliciousness into your ribeye steaks!
How to Grill Ribeye Steak to Perfection
Printable recipe card below.
The trick to grilling ribeye to perfection is getting a great sear on each side of the beef. Searing will seal in the juices rendered from all of that marbling rather than losing them to the bottom of the grill. When searing, you want a screaming hot grill. Once the steaks are well seared, move them to indirect heat to finish them off.
How long to grill ribeye is based on a several factors like the type of grill you use, the thickness of the steak and how you want it cooked. A meat thermometer is a must to make sure you get your ribeyes just right (see the temperature guide in the printable recipe card below). I always request ribeyes that are 1″ to 1 1/2″ thick for the best flavor.
After grilling, always allow beef to rest for about 5 – 8 minutes before cutting and serving. This prevents those tasty juices I keep teasing you with from draining out of the beef and onto your plate.
See what I mean… it’s worth waiting those extra minutes before cutting into your grilled ribeye… look at that tender and juicy steak! Notice there is barely any juice on the board… but there is plenty of juice in every delectable bite.
Serve your grilled ribeye with a baked potato and some grilled corn on the cob and you’ve got the perfect summer dinner.
I am always so proud to partner with Ohio Beef Council and proud to support Ohio’s beef farmers by buying and eating Ohio beef. Ohio’s beef farmers stay committed to providing excellent care for their animals, protecting the environment, and producing safe, healthy beef for my family and yours, every step of the way. There aren’t many food sources you can say that about. If you’ve ever wondered how your beef goes from pasture to plate, learn more about the lifecycle from Beef. It’s What’s For Dinner.
Do you have aspirations to become a grill master? Follow these simple grilling guidelines to learn approximately how many minutes to grill burgers, steaks and kabobs to achieve the perfect temperature.
How to Grill Ribeye Steak to Perfection
- 2 1" to 1 ½" thick Ribeye steaks
- kosher salt and fresh cracked pepper
- 4 cloves garlic minced
- 1 sprig rosemary chopped
- canola oil
- olive oil
- Unwrap ribeyes and pat them dry with a paper towel. Season liberally season with kosher salt and fresh cracked pepper.
- Mix chopped rosemary and minced garlic with a drizzle of olive oil to create a paste-like texture. Slather the mixture over the steaks. Cover with plastic wrap and refrigerate for 5 to 24 hours.
- Oil the grill grates with a paper towel, tongs and canola oil. Turn on the grill (turn burners for one half side of a gas grill to high and leave the other side of the grill burners off). Once the internal grill temperature has reached about 450° F, remove steaks from the fridge. Slide off the bulk of the garlic and rosemary and drizzle all sides with canola oil.
- Place the ribeye steaks onto the hot, direct heat side of the gas grill. Grill for 3 minutes per side until well seared. Resist the urge to flip and stick to one time to make sure to get the best sear.
- Move ribeyes to indirect heat until they have reached about 5 degrees below the desired cooking temperature (they will continue to cook slightly even once removed from the grill).
- Remove ribeyes from the grill and tent lightly in tin foil for about 5- 8 minutes. Slice against the grain and enjoy!
Medium Rare: 145º F
Medium: 160º F
Well Done: 170º F
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