The cut of steak you choose has a big impact on how you cook it. Rib-eye steak, in particular, is a popular cut of meat because of its tender quality and amazing flavor. Grilling rib-eye steak is the most ideal way to prepare it. Pan-seared rib-eye steak is also very delectable, and rib-eye steak can also be broiled in the oven.
Regardless of the method you choose to use, the cooking instructions we’ve outlined in this article will ensure that your steak is soft and juicy. Also, pay attention to the timing guidelines to ensure optimal results with your recipe.
Ribeye Steak Nutrition Facts
Tips for Cooking Ribeye Steak
The following tips will ensure the best results with grilled rib-eye steak recipes, so pay close attention:
The right steak to choose – The flavor of a rib-eye steak is worth the price, even if it isn’t cheap. Choose a bone-in steak whenever possible. A thicker steak will always provide a meatier, more tender, and flavourful steak because the bone flavor the flesh. You can go with an aged steak or a superb steak. In any case, it’s about how you cook rather than what you use.
Let your steak come to room temperature – Allowing the steak to come to room temperature before grilling is critical. It enables the steak to reach a consistent temperature all at once, resulting in a flawlessly cooked steak.
While the steaks are resting, use this time to preheat your grill to 450°-500°, which is around medium-high on most grills.
Required ingredients – Steaks, contrary to popular belief, simply require a generous amount of kosher salt and freshly ground pepper. The simplest seasonings are the most important, yet under-seasoning is one of the most prevalent home cooking blunders.
As a result, the following are the only ingredients you’ll need to prepare rib-eye steak:
- Rib-eye steak
- kosher salt
- black pepper, freshly ground
- butter, unsalted
Season appropriately – It’s fine to season grilled rib-eye with only salt and pepper, but if you want to go fancy, you may use your favorite steak rub. But first, test it with a pinch of salt and pepper to see what you think.
Seasoning should be done at the right time. Unless you intend to cook for 60 minutes or more, don’t salt the meat for more than a few minutes.
Trim the fat from your steak – Remove a layer of trimmable fat along the edge of your steak if there is one. It adds a little flavor and will cause problems when it melts, causing flare-ups. In addition, no steak sauce or marinade is permitted.
Ideal duration for grilling – The time it takes to grill a rib-eye depends on how thick it is, whether it’s boneless or bone-in, and other factors. However, we grilled this 24-ounce bone-in rib-eye for 10 minutes per side over high heat before moving it to a cooler portion of the grill and cooking it for another 20 to 25 minutes.
Measuring doneness – When your steaks are 5 degrees below the recommended temperatures described below, remove them. As they rest, the centers will continue to warm.
- Rare 125°F – Bright crimson in the center, pinkish on the outside
- Medium-Rare 135°F – Very pink in the center, slightly brown on the outside
- Medium 145°F – Light pink in the center, brown on the outside
- Medium-Well 155°F – Center is slightly pink; an outer portion is brown
- Well 165°F – Uniformly brown throughout
If you’re looking for rare doneness, steak can be quite easy to “overcook.” Remember that the internal temperature will rise a few degrees after removing the meat from the grill. Also, keep in mind that you can always cook it a bit longer afterward, but you can’t uncook a steak once it’s been cooked.
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Cooking Time for Rib Eye Steak on the Grill
Follow the timing guidelines in the table below for the best results with rib-eye steak recipes:
| cooking methods | Rare steak cooking time | Medium-Rare cooking time | Medium-Well Cooking time |
| Gas grill | 1 inch: 8-11 mins
1 ½ inch: 11-14 mins |
1 inch: 9-12 mins
1 ½ inch: 12-15 mins |
1 inch: 12-15 mins
1 ½ inch: 15-18 mins |
| Charcoal grill | 1 inch: 8-11 mins
1 ½ inch: 11-14 mins |
1 inch: 9-12 mins
1 ½ inch: 12-15 mins |
1 inch: 12-15 mins
1 ½ inch: 15-18 mins |
Grilled Ribeye Steak (2 Servings)
Ingredients
- 2 ribeye steaks, about 12 to 16 ounces
- salt and pepper to taste
Instructions
- Start with ribeye steaks that are prime or choice. You should be on the lookout for a thickness of 1 ¼ to 1 ½ inches and a weight of 12 to 16 ounces per piece. Resting the steaks at room temperature for 30 minutes or more is one of the most critical processes. This boosts the temperature of the meat, making it much easier to achieve the correct interior temperature.
- Raise the temperature of your grill to around 450°-500° while the steaks are resting. For me, it’s just over medium, but most grills are more medium-high. You also need to clean the grill and oil it.
- Remove the majority of the trimmable fat layer if there is one. Season the steaks with salt and pepper to taste. Do it right before grilling with a generous dusting of coarse salt and pepper.
- Preheat the grill and place the steaks on it. Put the lid back on. Grill for 6 minutes on the first side. If you want these gorgeous criss-cross grill marks, rotate halfway through. Flip and grill until the interior temperature reaches your preferred level. I do another 6 minutes (with the rotation) and my internal temperature is around 145°. You’ll need less time on both sides for rare.
- Remove and set aside for at least 5 minutes. You may also use a light foil tent.
This recipe yields delicious rib-eye steak that you and your family are sure to enjoy. The entire recipe takes a total of 44 minutes, including a prep time of 2 minutes and a cook time of 12 minutes. If you’d like more ways to cook rib eye steak, then check out this video recipe.