How to Grill the Best Ribeye Steak on a Gas Grill

Introduction on How to Grill the Best Ribeye Steak

Grilling the perfect ribeye steak on a gas grill combines art and science, resulting in a succulent, flavorful cut of meat that’s sure to impress any steak enthusiast. Ribeye steaks, known for their rich marbling and tender texture, are a popular choice for special occasions or a delightful home-cooked meal. Follow these simple steps to grill your ribeye to perfection, achieving that delicious sear on the outside while keeping the inside juicy and tender.

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Ingredients

Seasoning Ribeye Steaks

• 2 Ribeye Steaks (1-inch thick, about 12-16 ounces each)
• 2 teaspoons Kosher Salt (1 teaspoon per steak, adjust to taste)
• 1 teaspoon Black Pepper (freshly ground, ½ teaspoon per steak)
• 2 tablespoons Olive Oil (1 tablespoon per steak, for brushing)
• Optional: Fresh Herbs for Garnish (such as rosemary or thyme)

Optional Butter Finish

• 2 tablespoons Butter (1 tablespoon per steak, for finishing)
• Fresh Herbs for Infusing Butter (such as rosemary or thyme)

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Tools & Equipment

• Gas Grill: The centerpiece of your grilling setup. Ensure your grill is clean and in good working order, with enough propane to complete your cooking.
• Grill Grates: Clean, well-maintained grill grates are crucial for achieving those iconic grill marks and preventing the steak from sticking. Cast iron grates are preferred by many for their heat retention and searing capabilities.
• Meat Thermometer: A digital meat thermometer is indispensable for grilling steaks to the perfect level of doneness. Instant-read thermometers provide quick and accurate readings.
• Tongs: Long-handled tongs give you the control to flip and move your steaks without getting too close to the heat.
• Basting Brush: If you’re applying a marinade, glaze, or melted butter to your steak, a basting brush is essential for even application.
• Aluminum Foil: Useful for tenting your steak after it comes off the grill, allowing it to rest properly and reabsorb its juices without losing too much heat.
• Cutting Board: A sturdy cutting board is essential for resting and slicing your steak. Opt for one with a juice groove to catch any run-off and keep your countertops clean.
• Sharp Chef’s Knife: A sharp knife ensures clean cuts when slicing your rested steak.
• Optional – Grill Gloves: Heat-resistant grill gloves protect your hands from high temperatures when operating the grill or moving hot tools.

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Instructions

Preparation

1. Room Temperature: Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before grilling. This ensures even cooking.
2. Preheat the Grill: Heat your gas grill to high heat, around 450-500 degrees F, ensuring that the grill grates are clean and oiled to prevent sticking.
3. Season the Steaks: Pat the ribeye steaks dry with a paper towel to remove any excess moisture. Season generously on both sides with kosher salt and black pepper. For an added flavor dimension, you can apply a dry rub of your choice.

Grilling

1. Sear Steaks: Place the steaks on the hot grill over direct high heat. Grill for 4-5 minutes, without moving them, to achieve a good sear.
2. Flip and Continue: Turn the steaks over and continue to grill for an additional 4-5 minutes for a medium-rare center, or longer depending on your desired level of doneness.
3. Check Temperature: Use a digital meat thermometer to check the internal temperature of your steak. For medium-rare, aim for an internal temperature of 130-135 degrees F before resting.

Resting

1. Let it Rest: Remove the steaks from the grill and let them rest on a cutting board or plate, covered loosely with foil, for 5-10 minutes. This allows the juices to redistribute throughout the steak, ensuring a juicy bite every time.
2. Final Touch: Place a pat of butter and some fresh herbs on top of the steak during the resting period for added flavor.

Serving

1. Slice and Serve: After resting, slice the steak against the grain for maximum tenderness. Serve immediately, garnished with more fresh herbs if desired.

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Serving Size, Prep, and Cook Time

• Serving Size: Typically, one ribeye steak per person is a generous serving, especially if the steak is about 1-inch thick. For thicker cuts, such as those over 1.5 inches, one steak might be enough for two people, depending on appetite.
• Prep Time: About 35 minutes total. This includes taking the steaks out of the refrigerator to allow them to come to room temperature for about 30 minutes. Plus an additional 5 minutes to season the steaks with kosher salt, black pepper, and any other desired spices or rubs.
• Cook Time: Grilling: Approximately 8-10 minutes total for 1-inch thick steaks, aiming for medium-rare to medium doneness. This involves 4-5 minutes of grilling on one side, then flipping the steak and grilling for another 4-5 minutes on the other side. Adjust the time based on the thickness of the steak and your preferred level of doneness. Resting: 5-10 minutes after grilling. Resting the steak is crucial for allowing the juices to redistribute throughout the meat, ensuring a juicy and flavorful steak.

Keep in mind that these times are approximate and can vary based on the exact thickness of your steaks, the specific temperature of your grill, and personal doneness preferences. Always use a meat thermometer to achieve the perfect level of doneness for your steaks.

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Tips for How to Grill Ribeye

• Indirect Heat for Thicker Steaks: If using a thicker cut of ribeye, you may want to start the steak on high heat to sear the outside and then move it to a cooler part of the grill (indirect heat) to finish cooking to your desired doneness.
• Reverse Sear Method: For very thick steaks, consider the reverse sear method. Start the steak on a lower temperature side of the grill and finish over high heat for the perfect crust.
• Keep it Simple: The best ribeye steaks are often the ones seasoned simply with salt and pepper, allowing the natural flavors of the meat to shine.
• No Frequent Flipping: Limit flipping your steak to just once during the grilling process to ensure a beautiful crust and even cooking.
• Digital Meat Thermometer: Investing in a good quality meat thermometer is key to grilling steaks perfectly every time, taking the guesswork out of achieving your preferred level of doneness.

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Complementary Dishes for Ribeye Steak

Vegetable Sides

• Grilled Asparagus: Lightly seasoned and grilled until tender-crisp, asparagus is a classic steakhouse side.
• Roasted Brussels Sprouts: Halved and roasted with a drizzle of olive oil and a sprinkle of salt, Brussels sprouts offer a caramelized, nutty flavor that pairs well with steak.
• Garlic Mashed Potatoes: Creamy mashed potatoes with roasted garlic go well with the savory steak.
• Sautéed Mushrooms: Mushrooms sautéed in butter and garlic until golden brown bring an earthy flavor to the meal.

Starchy Sides

• Baked Sweet Potatoes: Oven-baked sweet potatoes, finished with a pat of butter and a sprinkle of cinnamon, offer a sweet contrast to the savory meat.
• Rice Pilaf: A light and fluffy rice pilaf, cooked with onions and broth, serves as a simple side.
• Parmesan Truffle Fries: Hand-cut fries tossed with grated Parmesan, truffle oil, and fresh parsley create a delicious side to elevate the meal.

Salads

• Caprese Salad: Fresh slices of tomato and mozzarella, layered with basil and drizzled with balsamic reduction, provide a refreshing and light side.
• Wedge Salad: A crisp wedge of iceberg lettuce topped with blue cheese dressing, crispy bacon bits, and cherry tomatoes offers a crunchy and creamy contrast to the steak.

Bread

• Garlic Bread: Crusty bread topped with a garlic butter spread and toasted until golden is perfect for soaking up any leftover steak juices on your plate.

Wine Pairing

• Cabernet Sauvignon: The full-bodied richness of a Cabernet Sauvignon make it an ideal wine to pair with the bold flavors of a ribeye steak.

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Print

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Commonly Asked Questions for How to Grill Ribeye

How long should I let my steak rest before grilling?

Letting your steak rest at room temperature for about 30 minutes before grilling is crucial. This step ensures more even cooking and helps the steak reach your desired level of doneness more accurately.

What’s the best thickness for a ribeye steak to grill?

A 1-inch thick ribeye steak is generally considered ideal for grilling, as it provides a good balance between achieving a nice sear on the outside and reaching the desired doneness inside. Thicker steaks are also great, especially for those who prefer a more pronounced gradient of doneness, but they may require a modified cooking approach, such as the reverse sear method.

Should I oil the steak or the grill grates?

It’s advisable to lightly oil the grill grates before heating the grill to prevent sticking and ensure smooth flipping. You can also lightly brush your steak with a small amount of olive oil before seasoning it.

How do I know when my steak is done?

Using a digital meat thermometer is the most accurate way to know when your steak has reached the desired internal temperature. For a medium-rare ribeye, aim for an internal temperature of 130-135°F (54-57°C) before resting. Remember, the steak will continue to cook slightly while resting, reaching its final temperature.

Can I grill ribeye on a charcoal grill instead of a gas grill?

Absolutely! While this guide focuses on gas grills, a charcoal grill can also produce delicious results. The key differences will be in how you manage the heat (direct vs. indirect) and maintain a consistent temperature. Charcoal grills can impart a smokier flavor to the steak, which many people enjoy.

How do I achieve grill marks on my steak?

For those picture-perfect grill marks, place your steak on the grill so that it’s diagonal to the grill grates. After a couple of minutes, rotate the steak 90 degrees (without flipping it) and continue to cook for another couple of minutes before flipping it over to cook the other side.

What do I do with leftover steak?

Leftover steak can be stored in an airtight container in the refrigerator for 3-4 days. Enjoy it sliced thin against the grain and served cold in salads, or gently reheat it in a low oven covered with foil to retain moisture.

Is it necessary to season my steak well in advance?

While some prefer to salt their steaks well in advance (even up to 24 hours before cooking) to enhance flavor and tenderness, seasoning your steak with kosher salt and black pepper right before grilling can also yield excellent results. The key is to ensure the steak is well-seasoned for the best flavor.