Tips for the Best Grilled Ribeye Steak
Below, find our best tips for nailing grilled Ribeye Steak each and every time.
- Season generously. A generous amount of salt brings out the natural flavors of the Ribeye. Keep in mind some of it may fall off during grilling, so don’t be shy with the grinder.
- Cut off any extra fat. Trimming your Beef prevents your steak from catching on fire. Healthy marbling is great (and preferred!), but any extraneous fat should be removed. Note: This doesn’t mean you need to trim off all that lovely, outer fat. Instead, trim off any extra loose pieces that will easily catch on the flames.
- Know steak cooks a bit more as it rests. Whatever your doneness preference, keep in mind that steak continues to cook when you take it off the grill to rest. Allot for an extra 3-4 degrees of cooking by taking your steak off a bit early.
- Let it Rest. Always, always, always let your steak rest for 10-15 minutes. Allowing it to seal in its own juices up levels the texture and makes all the difference in taste.
Steak Temperature & Doneness Guide
Use the guide below to gauge what internal temperature you will need to bring your steak to according to your preferred doneness. Remember to keep in mind that your steak will cook a bit more as it rests. Take the guesswork out of the process by investing in a meat thermometer and removing your steak when it’s 3-4 degrees shy of done.
Note: Times below are for 1-inch thick Ribeyes. Adjust cooking time for each side by a minute in either direction per 1/4-inch gained or lost.
- Medium Rare: 145°F (5 minutes on the first side, 4-5 minutes on the second side)
- Medium: 160°F (6 minutes on the first side, 4-5 minutes on the second side)
- Well Done: 170°F (8 minutes on the first side, 6-7 minutes on the second side)
Hot Tip: When gauging temperature with your meat thermometer, pierce the steak horizontally so it penetrates the thickest part of the cut. This will yield the most accurate temperature reading.
