How to Grill Perfect Rib Eye Steaks

  Perfectly grilled Rib Eye Steaks are one of my family’s favorite entrees. I’m sharing my tips for making the best steaks on your barbecue.Perfect Rib Eye Steaks | Grilling tips for the best steaks at home!

How to Grill Perfect Rib Eye Steaks

A good steak or beef roast always makes my family happy. I splurged on some dry-aged rib eye steaks from a local butcher shop for Nick’s last dinner before leaving for college. Here are some tips for grilling the perfect steak:

  • Buy the best beef you can afford. Good marbling (fat distribution) makes for a tender, juicy steak. A lean steak won’t be as flavorful either. I love Certified Angus Beef brand.
  • The cut of steak is important, too. My husband prefers rib eyes and New York strips. Although I love a great filet, the leanness of this cut is not ideal for grilling, but wrapping in bacon and a light coating of olive oil adds some needed fat.
  • Season early. Salt your beef at least 3 hours before grilling, then again right before cooking. I often season my steaks a day before I plan to cook them.
  • Bring your steaks out of the fridge about 1/2 hour before grilling so they don’t go on the grill cold. This allows for more even cooking.
  • Use charcoal if available and make a hot fire. The smokiness from the charcoal adds wonderful complex flavor.
  • Move only 2-4 times during the cooking process, twice if just flipping but twice per side to make cross-hatch marks.
  • Allow to rest at least 5 minutes before serving.

Perfect Rib Eye Steaks | Grilling tips for the best steaks at home!

Getting the Perfect Degree of Doneness

The men in family like their steaks rare with a capital R. Just shy of mooing, says the hubby. I’m more of a medium rare gal and I’m constantly sending my steak back out to the grill! I’ve tried to teach the grill-master the hand trick. This is a technique where you press on the fleshy spot beneath your thumb while making the “OK” sign with your thumb and other fingers. Using the thumb and pointer finger make that fleshy spot feel like rare beef when you press on it, and pressing together the thumb and pinky finger make that fleshy spot feel like well-done beef, etc. Go ahead and google “hand test for beef doneness” for details.

Once you get used to checking your beef that way, you won’t ever need a meat thermometer. But for those who don’t want to learn this technique, though I won’t name names, a good meat Thermometer is key. According to the Certified Angus Beef website, the temperature for each stage of doneness are as follows (Note: I always pull our meat off 10º before it reaches the temperatures listed and let the beef rest. During the resting period, the beef will warm another 10º):

  • Rare (cool red center): 125º
  • Medium Rare (warm red center): 135º
  • Medium (warm pink center): 145º
  • Medium Well (slightly pink center): 150º
  • Well (little or no pink): 160º

Now pull some steaks out of the freezer and plan to fire up the grill now that you know how to grill the perfect rib eye steaks!

More Grilled Beef Recipes You’ll Love:

 

Perfect Rib Eye Steaks
Recipe Type: Entree, Beef
Author: Liz Berg
Prep time:
Cook time:
Total time:
Serves: One steak
An easy recipe for grilled rib eye steaks
Ingredients
  • One 1 1/2 inch thick rib eye steak per person, prime or the best quality you can afford

    Perfect Rib Eye Steaks

    Serves 1     adjust servings

    Prep Time 5 mins
    Cook Time 8 mins
    Total Time 13 mins

    An easy recipe for grilled rib eye steaks

    Ingredients

    • One 1 1/2 inch thick rib eye steak per person, prime or the best quality you can afford, I recommend Certified Angus Beef brand
    • Kosher salt
    • Freshly ground black pepper
    • 2 garlic cloves, cut in half

    Instructions

    1. A couple hours or the night before grilling, pat steaks dry with a paper towel. Sprinkle each side with a scant ½ teaspoon of kosher salt and return to the refrigerator, uncovered.
    2. Bring steaks out to sit at room temperature one hour prior to grilling. Rub each with a garlic half and re-season with salt and pepper. Grill over hot coals (or set your gas grill to high heat) with the lid open for about 3-4 minutes per side for rare. If you want the classic cross-hatch sear marks, turn the steak 45º (one ⅛ turn) at 1½-2 minute mark, then grill for a couple more minutes before flipping. Repeat on other side and grill for 3-4 minutes total. Use instant an read thermometer to check internal temperature: remove at 120º for rare and 125º for medium rare. There will be carry-over cooking and temperature will rise during resting period.
    3. Let rest 5 minutes before serving.

    by

    Nutrition Facts
    Serving Size 1 steak
    Amount Per Serving As Served
    Calories 897kcal Calories from fat 629
    % Daily Value
    Total Fat 70g 108%
    Saturated Fat 31g 155%
    Transfat 4g
    Cholesterol 238mg 79%
    Sodium 176mg 7%
    Carbohydrate 3g 1%
    Dietary Fiber 0g 0%
    Sugars 0g
    Protein 65g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g
    Did you make this recipe?
    Leave review!
  • Kosher salt
  • Freshly ground black pepper
  • 2 garlic cloves, cut in half
Instructions
  1. A couple hours before grilling, pat steaks dry with a paper towel. Sprinkle each side with a scant 1/2 teaspoon of kosher salt and return to the refrigerator, uncovered.
  2. Bring steaks out to sit at room temperature one hour prior to grilling. Rub each with a garlic half and re-season with salt and pepper. Grill over hot coals (or set your gas grill to high heat) with the lid open for about 3-4 minutes per side for rare. If you want the classic cross-hatch sear marks, turn the steak 45º (one 1/8 turn) at 1 1/2-2 minute mark, then grill for a couple more minutes before flipping. Repeat on other side and grill for 3-4 minutes total. Use instant read thermometer to check internal temperature: remove at 120º for rare and 125º for medium rare. There will be carry-over cooking and temperature will rise during resting period.
  3. Let rest 5 minutes before serving.
Yield: varies depending on number of steaks
Total time: 3 hours, 15 minutes including seasoning and bringing to room temperature times

Tip of the Day

Tip of the day: Bringing beef to room temperature before grilling prevents the surface from drying out or burning before the inside is cooked to the desired temperature. Just 30 minutes sitting on the counter will do the trick. Hope you now understand how to grill the perfect Rib Eye Steaks!

How to grill the perfect ribeye steak

Photo circa 2012

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Comments

  1. Slurrrrp… that looks so darn good! Perfectly cooked. Heading over to Nava’s to get your recipe.

  2. The best steaks always start with the best quality meat and I do love a good aged rib-eye. Kudos for not over seasoning and allowing the meat to shine.

  3. My friend Liz
    The rib eye steak is a beautiful meat. Just the way I like, perfectly cooked. I love this meal, I gladly accept this piece……. Gina **

  4. That steak is absolutely perfectly done; so now I’m going to head over to the guest post to read your lovely tips.

  5. I love steak. Your pictures look wonderful, I wish I had some right now rib eye right now.

  6. Ridwan's kitchen/Asian spice mix says:

    Come from Nava’s blog to here. Amazing post and great recipe and tip for this yummy rib eye steak 🙂

  7. Navaneetham Krishnan says:

    Thank you again Liz. The steak looks so fabulous and cooked to perfection.

    I will be away from tomorrow and in between will try to find time for my blogger friends esp after going back to the hotel. Take care.

  8. Lois Christensen says:

    One of my favorite meals is steak. This looks delicious! Thanks for sharing!

  9. Sam @ My Carolina Kitchen says:

    There’s nothing as delicious as a perfectly cooked steak and you’ve got it nailed. One of the biggest mistakes is not letting it come to room temperature. Great tips Lizzy.
    Sam

  10. Kitchen Belleicious says:

    that does look absolutely perfect! I love a good ribeye.

  11. Cynthia L. says:

    No better meal than steak and a baked potato! Thanks for sharing.

  12. I must get myself one of those thermometers. It would make life easier, especially when one has forgotten to time the steak.

  13. Yeah… I usually forget to let my steak rest before I eat it. I’m too impatient.

  14. Perfect is definitely the right word my friend 😀

    Cheers
    Choc Chip Uru

  15. I love good rib eye. One of the best cuts! And leaving the meat to sit at room temp first is such an important step.

  16. I recently started to bring meat to room temperature. It makes all of the difference. Great trick!

  17. You season your steaks the exact same way that my husband seasons ours! So good!!!! Loved the post you did at Nava’s!

  18. Tina (PinayInTexas) says:

    What a wonderful guest post on Nava’s blog! I’m sure her readers were thrilled to see this perfectly cooked steak for a change.

  19. The steaks look perfect! Great way to send Nick off to college.

  20. The steaks look perfect! Great way to send Nick off to college.

  21. Curry and Comfort says:

    I stopped cooking beef three years ago… but my husband still loves it. He would drool for this recipe. 🙂 Great guest post for your friend Nava. 🙂

  22. Jeannie Tay says:

    We only eat steaks on special occasions because they are expensive here! Your steak looks so perfectly done!

  23. Grubarazzi says:

    Great tips on how to grill a perfect steak, especially seasoning a few hours in advance. Even a simple salt and pepper action loosens it up for the party.

  24. Elisabeth says:

    Perfect steak, for sure! Can’t ask for more than that, A simple veggie, like corn on the cob…maybe a baked potato, and just ENJOY)

  25. I love that a good quality steak doesn’t need too much seasoning. Looks amazing Nava!

  26. Javelin Warrior says:

    I love a good steak but I definitely need to hop over to Nava-K’s blog to find out how to achieve it because I’m not skilled with such things 🙂 Thanks so much for sharing, Liz…

  27. I always say that a pair of GREAT steaks need nothing more than salt and some pepper at the very end of cooking…

    Nice stuff! Thanks for sharing the classics 😀

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