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Grilled ribeye
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4.68 from 31 votes

Grilled Ribeye Steak

Simple grilled ribeye. A favorite steak for people that love the flavor of steak. Not as tender as a filet mignon, but still quite tender.


  • 2 Ribeye steaks, at least an 1.5 inches thick
  • 2 teaspoon olive oil
  • 1-2 pinches Kosher salt
  • 2-3 grinds Fresh ground black pepper


  • 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.
  • 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.
    rib eye steak salted and peppered
  • Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
  • Place the rib eye steaks on the hottest part of the grill (or your sear burner) and then stand ready with the tongs.
  • 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.
  • Continue to grill with the lid open for about 4 - 6 minutes.
  • Flip the steaks over onto the other side, still over the hottest part of the grill.
  • Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak.
  • 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!