A simple Grilled Ribeye Steak recipe
Can you believe this recipe only takes 15 minutes to make? Yup, it's a good one, you guys. You can even make it quicker by marinating the meat a couple of hours before grilling or even a day before grilling. These are the top reasons why we love this recipe:
- juicy, tender, delicious ribeye steak
- the exterior is beautifully charred, caramelized, and holds those internal juices perfectly
- a very quick recipe
- great for during the week, over the weekend, or for picnic gatherings
- an amazing recipe for date night, one steak is enough for two people
- dairy-free and gluten-free
how long to grill ribeye steak
Here are the temperatures to look for to help you achieve the best grilling times and achieve the ribeye steak's proper doneness. Having a thermometer is essential for this step.
GRILLED RIBEYE STEAK DONENESS
Rare - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 52 °C / 125 °F.
Medium rare - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 54 °C / 130 °F.
Medium - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 58 °C / 136 °F.
Well done - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 68 °C / 155 °F.
Measure the temperature right before taking the meat from the grill.
what to serve with ribeye steak
This juicy, tender piece of meat deserves a good side. We love these:
- Lepinja (Balkan Flatbread)
- Skillet Flatbread
- Baked Potato Wedges with Yogurt Dip
- Grilled Asparagus with Hazelnuts and White Beans
- Roast Potatoes with Paprika
storing
Ribeye Steak is best fresh and served immediately. This way, the meat stays juicy and melts in your mouth.
If you have any leftover grilled ribeye left, store it in an airtight container and place it in the fridge for up to 2 days. Before serving, reheat, or serve cold in a sandwich or salad.
Try these delicious grilled dishes too
- Honey-Glazed Grilled Pork Butt
- Currywurst
- Grilled Ribeye Steak with Corn Salsa
- Grilled Lemon Chicken Breast
- Marinirated Grilled Pork Chops
- Grilled Asparagus with Hazelnuts and White Beans
METHOD
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prepare the meat
Pat dry the meat with a paper towel. Place on a plate or a small baking sheet. Season with the Smoked Grill Spice mix, salt, pepper, and olive oil. Rub the mixture into the meat and set aside for half an hour. Feel free to make the marinade a day before grilling.
TipIf you can't get this Grill spice mixture in your country, feel free to make it from scratch. In a small bowl, stir to combine 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp rosemary, 1/2 tsp chili flakes, salt, and pepper. -
prepare the grill
Heat your gas grill or fire up the grill to get the grill temperature to about 250 °C - 300 °C or 480 °F - 570 °F. When the grill is hot, clean the rack with a long brush and lightly grease it with oil (the easiest way to do this is by dipping a paper towel into the oil). Take the meat out of the fridge at least 30 minutes before grilling.
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grill the meat
Place the meat on the indirect fire spot on the grill. Grill for 2 - 2 1/2 minutes per side, then transfer the beef to the hottest area on the grill. Continue to grill for another 30 - 40 seconds or until the steak is done according to your doneness preference as measured by a meat thermometer. We grilled the steak until it was medium-rare or until it reached 54 °C / 130 °F. Remove from the heat and leave to rest for 5 minutes, then serve.
