How to Grill Ribeye Steak

Whether using a gas stove or a charcoal grill, you can easily learn to grill ribeye steak without needing many complicated ingredients. Grilled meat typically doesn’t require much seasoning because its natural flavor is already so delicious. Especially, ribeye steak will make the perfect dish—just quickly place it on the grill for a fantastic main course.

Choose the right ribeye cut. Ribeye comes from the rear part of the cow, specifically the loin section. Look for meat that has visible marbling, which means the white fat streaks are evenly distributed throughout the cut. Choose meat that is bright red in color and approximately 2.5 to 4 cm thick.

• Ask the butcher to cut fresh meat if the ones on display appear to have darkened edges, as they may have been exposed to air for too long.

Understand that the grilling method will influence the flavor of the final dish. Many people believe that simply seasoning grilled beef with salt and pepper makes for one of the most delicious meals. While it may not be the most tender, ribeye steak is incredibly flavorful even without extensive seasoning. Its true taste comes from the interaction between the meat and the heat source. Just grill the meat until the outside is slightly charred, and it will be aromatic, juicy, and tender. Depending on the type of grill, your steak may taste slightly different:

• Propane Grill: Propane grills don’t contribute much to the flavor of the steak but are easy to use and heat up quickly. You can adjust the temperature with a simple dial, allowing you to cook the steak exactly how you like. Gas grills also typically have built-in thermometers.
• Charcoal Grill: Charcoal burns quickly and gets hot fast. This grill gives the meat that classic BBQ flavor with a hint of smokiness, although controlling the temperature can be tricky.
• Wood Grill: Wood such as oak or hardwood will impart the most natural flavor to your steak. However, wood grills are challenging to light and maintain a steady flame, so many people combine wood and charcoal to take advantage of both grills’ strengths.

Preheat your grill to a medium-high temperature. If you’re using charcoal or wood, this may take 30-40 minutes until the fire has a layer of gray ash, but with a gas grill, it only takes a few minutes. Allow the temperature inside the grill to reach around 190°C by keeping the lid on while heating. The thinner the steak, the hotter the grill should be:

• Steak thickness 2-2.5 cm: 180-205°C. You should not be able to hold your hand above the grill for more than 4-5 seconds.
• Steak thickness 2.5-4 cm: 162-180°C. You should not be able to hold your hand above the grill for more than 5-6 seconds.

Rub salt and pepper on the steak while waiting for the grill to heat up. Most steaks are best with just a light seasoning. Rub 1/2 tablespoon of salt and pepper on both sides of the meat and let it absorb for 15-20 minutes at room temperature while you wait for the grill to heat. Let the steak rest at room temperature to avoid the meat being cold when placed on the grill, as this can cause it to shrink and toughen during grilling.

• Use a generous amount of salt—a thin, even coating on the surface of the steak is ideal, but still make sure the surface of the meat is visible.
• Coarse salts like sea salt or kosher salt work best as they help the surface sear nicely, so avoid fine-grain table salt if possible.

Place the steak on the preheated grill. Grill the meat so that the outside is nicely browned and crispy to give the dish the best texture and flavor. Put the steak directly on the flames and leave it untouched. Close the lid while grilling. Do not poke, pierce, or move the steak during grilling.

Grill each side directly over the heat for 4-7 minutes, depending on your desired doneness. The surface of the meat should be dark brown when you flip it. If the grill is too hot, the surface will burn. If the meat is still pink, the grill wasn’t hot enough, so try increasing the temperature or cook the steak for an additional 2-3 minutes. You can also rotate the steak by 45 degrees halfway through grilling to create attractive grill marks. Refer to the following doneness levels:

• Rare: Grill for about 5 minutes on each side.
• Medium-rare: Grill for about 7 minutes on each side.
• Well-done: Grill for 10 minutes on each side, then place on indirect heat to continue cooking.
• Use tongs to flip the steak instead of a fork, which would pierce the meat and release its juices.

Move the steak away from direct heat and place it in an indirect heat zone if you want it well-done. Move the steak to the other side of the grill or to an area without direct flames until the inside reaches your desired doneness. With a charcoal grill, you can adjust the airflow by opening or closing the vents to control the level of smoke. The smoke will be stronger when you close the vents. You can use a meat thermometer to measure the internal temperature or estimate it based on time:

• Rare: 55-57°C. Remove the steak right after flipping each side.
• Medium-rare: 60°C. Grill each side for 1 minute or 30 seconds longer than for rare.
• Medium: 68°C. Continue grilling for 1-2 more minutes over direct heat. Flip the steak halfway through grilling.
• Well-done: 74°C. Grill the steak over indirect heat for 3-4 minutes, flipping it halfway through grilling.

Use your hand to check the doneness of the meat. If you don’t have a meat thermometer, you can check the doneness by pressing the steak with a finger. A medium steak will yield slightly when pressed, similar to pressing the palm of your hand. A medium-rare steak will feel firm and springy, like the area under your thumb.

Let the steak rest at room temperature for 10 minutes before eating. Cover the steak with a piece of aluminum foil and let it rest before serving. This will help retain the flavors and make the steak more flavorful.

Rub spices onto the steak instead of just salt and pepper. Dry rubs can enhance the flavor without affecting the tenderness, often referred to as "steak seasoning" or "grilling spices." You can also create your own spice blend. Mix the following spices with salt and pepper, then rub or press the mixture onto both sides of the steak. Use about 1-1.5 tablespoons of seasoning per side and feel free to combine different spices.

• Onion powder, paprika, chili powder, and garlic powder.
• Rosemary, thyme, oregano, and garlic powder.
• Cayenne pepper, chili powder, paprika, Mexican oregano, and garlic powder.
• Brown sugar, chili powder, paprika, garlic powder, and ground coffee.

Marinate the meat to enhance its moisture and flavor. The marinade will only be effective if it is left to marinate overnight, so don’t wait until the last minute and expect rich flavor. The acid in the marinade (vinegar, lemon juice, etc.) helps break down some of the tissue in the meat, making it more tender. However, too much acid can compromise the texture and prevent the surface of the steak from becoming crispy. Place the meat in a plastic bag with the marinade and refrigerate overnight for the best results.

• 1/3 cup soy sauce, olive oil, lemon juice, Worcestershire sauce, plus 1-2 tablespoons garlic powder, basil, parsley, dried rosemary, and ground black pepper.
• 1/3 cup red wine vinegar, 1/2 cup soy sauce, 1 cup vegetable oil, 3 tablespoons Worcestershire sauce, 2 tablespoons Dijon mustard, 2-3 cloves minced garlic, 1 tablespoon ground black pepper.

Spread some butter on the steak to achieve that rich, restaurant-quality flavor. Steakhouses have a reason for adding butter to their grilled steaks. The butter seeps into the cuts of the meat, transforming the dish into a perfect main course. You can also try blending butter with herbs and spices in a food processor to intensify the flavor of your steak. To make herb butter, mix 6 tablespoons of butter with herbs in a food processor, then freeze until ready to drizzle over the grilled steak. Alternatively, you can gently heat the mixture over low heat and brush the melted herb butter on the steak once it is cooked.

• 1 teaspoon of thyme, sage, and chopped rosemary
• 2-3 cloves minced garlic
• 1 teaspoon chili powder, cilantro, and cayenne pepper

Add some seasoning to the top of your grilled steak. Steak is delicious on its own, but it becomes even better with the right toppings. You can try adding toppings such as:

• Sautéed onions, peppers, or mushrooms
• Fried onions
• Crumpled blue cheese
• Sour cream