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Grilled Ribeye Steak

Kosher salt, fresh ground black pepper, medium rare…no need to over-think this one.   You bought this delicious hunk of meat, now your job is to not screw it up!  Rib eye steaks are a pretty forgiving cut of meat, believe it or not.  The fat marbling contained in a ribeye steak makes for a very flavorful and juicy steak without a lot of effort.  When buying ribeyes, I like to skip the shelves and go straight to the butcher’s counter to get a steak that is an inch to an inch and a half thick.  Thicker steaks allow you to create a great crust on the outside while cooking them to a perfect medium-rare on the inside (you wouldn’t ruin that nice steak by over-cooking to well-done, would you??).  The biggest thing to keep in mind when grilling steak is that you can always throw it back on the grill if it isn’t done enough, but you can’t reverse an over-cooked steak.  So err on the side of rare and sear that steer over high heat.  Let’s get to it.


Ribeye steaks, at least an inch thick

olive oil

Kosher salt

Fresh ground black pepper


  1. Preheat your grill to high heat.  If you have a sear station or sear burner, get that puppy going too.  If you have a sear burner and a steak that is over an inch thick, get one side of the grill (opposite the sear burner) going at about medium-high in case we need to cook it through a little more after the sear.
  2. Remove the rib eye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of Kosher salt and freshly ground black pepper.  The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust.
  3. Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
  4. Place the rib eye steaks on the hottest part of the grill (or your sear burner) and then stand ready with the tongs.
  5. At this point, you are on flare-up watch.  The fat dripping off of those beautiful steaks is bound to create a flare-up.  If a flare-up occurs and doesn’t go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
  6. Continue to grill with the lid open for about 4 – 6 minutes.
  7. Flip the steaks over onto the other side, still over the hottest part of the grill.
  8. Grill the rib eye steaks for an additional 4 – 6 minutes on the other side, lid open, for a medium-rare delicious steak.
  9. Remove the steaks from the grill and allow to rest for 5 minutes before serving.  The resting period is important so that the juices don’t run out when you cut into the ribeye, so be patient!

See, I told you this was easy!  You don’t have to over-think a good steak.  Buy a thick ribeye with plenty of marbling, use some Kosher salt, fresh black pepper and then concentrate on cooking it properly and you will wow your guests.

11 Responses




Thank you! Perfect steaks.




After my friend tried to close the lid while i was cooking very thin ribeyes, i nearly put a fork in his wrist. I’ve always feared trying to cook real thick steaks but reading this has given me the courage lol. Another site says the only place to get super prime cuts are at fine steakhouses, and that even a butcher doesn’t get the top grade meat. That is as much of a disappointment as it is fascinating. How true it is requires further reading of course. But the recipe here sounds absolutely delicious and i cant WAIT to try it. Maybe i’ll succeed to a point of returning here to report it….wish me luck!


Londell Rowden


Very good tips, we’ll see tomorrow how they turn out!




What’s the best satl and pepper mix ratio?




Hooray! Thanks to you I have gone from “hit or miss” (mostly miss) on ribeye to hit!




I just tried this and the steaks turned out excellent! I used both salt and pepper from a grinder. I didn’t really go by a ratio but used a little over the amount I would normally use to season food. I figured some would burn off and the rest would caramelize. These were probably the best rib eyes I have ever made. Thanks for sharing.




Followed this minus the olive oil tonight and they were fantastic. Next time I’ll try it with olive oil. The steaks were about an inch thick, maybe a little more, and I flipped them at 5:45 and finished at 11:30 ish. Perfect medium rare. I’d like to add that I took them out of the fridge about 45 minutes before grilling and seasoned them right away.




I was once of the lots of different seasonings school, then switched to just salt and pepper. Now I use a liberal amount of salt and pepper, a little bit of thyme and a very tiny pinch of garlic salt and/or steakhouse seasoning mix. And I mean tiny. Also I rub a little olive oil over the steak. It works great. About equal amount salt and pepper, btw. Grill over natural charcoal to medium rare, maybe a little rarer. I like your thickness suggestion to get a crust without affecting the inside. I’ll have try that.




Awesome!! What a perfect steak!! I like to serve mine with just a small pat of butter…NOT margarine, but real good butter…so good!!




Pepper is like sesame oil, it should be put on after the majority of the cooking is done. Cooking pepper at high heat can make it bitter.

The salt you can put on up front.

Cooking the pepper for a long time can also weaken the flavor. If you want more punch in your pepper, put it on when the steak comes off the grill.

And if you want to make sure your steak is cooked the way you want it, don’t go by time. Get yourself a good thermometer and use that. Medium rare is 130-135. Ground beef should be cooked to 160 because when the meat is ground bacteria can get into the interior.

I really love a side dish of sour cream and maybe some scallions to go with my steaks. Try it. You won’t be disappointed.

My grill is electric so leaving the lid open just lets all the heat out. Not an option.




I was always scared to ruin such a good piece of meat. I followed your instructions and will testify that they were the best steaks I’ve ever cooked! Thanks for sharing!

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