We partnered with Beef. It’s What’s for Dinner., on behalf of the Beef Checkoff, to show you the wonders of grilled Ribeye Steak. Tie up your apron, fire up the grill, and let’s get to it.
Nothing says summer quite like Ribeye Steaks on the grill. But let’s be honest, a winter Ribeye is always welcome on the table. So long as it’s not raining, firing up the grill is a great idea.
From small dinner parties, to Fourth of July, or Labor Day cookouts, a grilled Ribeye is perfect for any occasion. Whether you’re hosting for close family, new friends, or picky kids, I’m always confident this cut will be a crowd-pleaser.
With perfect marbling and a naturally tender texture, Ribeye doesn’t need to be fussed with too much to turn out delicious. A little salt and pepper, and a pat of butter to finish go a long way. This is exactly why this recipe will be a keeper.
How to Make Grilled Ribeye Steak
Making grilled Ribeye Steak is as easy as 1-2-3. Below, find a high-level overview of the process.
- Prepare your Ribeyes: To prep your Ribeyes for grilling, you’ll want to trim any excess fat from each cut. This will prevent fat from dripping into the fire, fanning the flames, and burning your steaks.
- Season your Ribeyes: Season your Ribeyes with a generous amount of salt and pepper on both sides. Seriously, that’s all it takes for knock-out flavor.
- Grill your Ribeyes: With your grill set to medium heat, gently lay each Ribeye on the grill grates, flipping only once to cook the other side. See our temperature doneness guide to find the internal temperature and rough cooking time that correlates with the way you like your steak prepared.
- Allow Ribeyes to rest: Allowing Ribeyes to rest before you slice into them, locks in a ton of moisture and flavor. Allow for about 10-15 minutes. It might be tempting to dig in, but don’t skip this step!
