Go Back
+ servings
grilled ribeye steak recipe

How to Grill Ribeye Steak to Perfection

Published by: Lydia
If you're looking for the best (and tastiest!) way to grill ribeye steak, we've got you covered with this simple and delicious recipe!
5 from 1 vote


  • 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!


Steak Temperature Chart (remove once grilling thermometer reaches about 10 degrees below your desired temperature):
Medium Rare: 145º F
Medium: 160º F
Well Done: 170º F
Keyword grilled ribeye, grilled steak
Tried this recipe?Mention @lydioutloud or tag #lydioutloud!