This post may contain affiliate links, view our disclosure.
Learn how to make a beautiful grilled beef ribeye steak dinner at home with this easy method that results in steak that’s perfectly charred outside and tender and juicy inside every time!
Steak dinner is a popular date night meal. I’m not sure why exactly, but for some reason, steak just feels like a romantic dinner! When it’s cooked perfectly, a ribeye is browned and crispy outside and tender and juicy inside with rich meaty flavor. It’s luscious.
Until I found out how easy it is grill, I typically only ordered steak at restaurants and attempt it myself. But there’s absolutely no reason you can’t make a fabulous steak dinner at home – for Valentine’s Day or any date night or even a family barbecue! Next time an anniversary or special occasion rolls around, cook a beautiful restaurant-quality steak dinner for your sweetie and you’ll see for yourself just how easy it is.
I’m going to show you how to make grilled ribeye, but don’t worry if you don’t have an outdoor gas grill. You can also use an indoor grill pan or a cast iron skillet. Or even a charcoal grill!
To make it into a full steak dinner, you can pair grilled ribeye steak with a potato side dish (like roasted duck fat potatoes) and a steamed vegetable like asparagus. Or keep it simple and serve it with a leafy green salad and some bread. But whatever you do, don’t wait for date night to make a gorgeous steak at home! The whole family will jump on board with grilled ribeye.
Why You’ll Love This Recipe
- Restaurant-quality. Learn how to cook a restaurant-quality meal right at home! You’ll save money, which means you can indulge in this delicious meal more frequently.
- The flavor of the meat shines through. We keep the ingredient list short and the cooking method easy so that the flavor of ribeye is the focus. A well-marbled ribeye steak doesn’t need much, and here we skip a marinade and keep the seasoning simple.
- Leftovers. There is so much you can do with leftover grilled ribeye! If you’re firing up the grill anyway, throw on an extra steak just so you’re sure to have leftovers.
Quality Meat Matters
The quality of the meat is really important because its flavor will really shine through here, so go ahead and splurge on a good steak. There are a couple great sources I highly recommend.
Butcher Box is a meat delivery service with awesome quality steaks! Their humanely-raised beef is 100% grass-fed and grass-finished, and ships for free. I love having a couple different cuts of their meat stashed in my freezer.
US Wellness Meats is another wonderful option if you want to buy high-quality grass-fed and grass-finished beef. Instead of a meat delivery service, you can just select and order what you want. They hand-pick the sustainable family farms that they work with, so you know you’re always getting the best quality. Check out the different cuts of steak they offer, and take a look at their gorgeous beef ribeye.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Boneless ribeye steaks – Use good quality meat. Look for well-marbled steaks for the best flavor and texture.
- Extra-virgin olive oil – Or use avocado oil. Technically, you don’t need to oil steaks before grilling. However, I like to rub the outside of the steak with a little oil to help prevent it from sticking. If you want to omit the oil, just make sure your grill (or grill pan) is well-seasoned and very hot before you add the meat.
- Coarse kosher salt and ground black pepper – These pantry-staple seasonings naturally enhance the flavor of the meat.
How to Season Ribeye
To take the chill off, about 20 minutes before you want to cook the steaks, get them out of the fridge and let them come to room temperature. After that, pat the steaks dry with paper towels.
- Drizzle olive oil on one side of each steak, season it with salt and black pepper, and use your hand to gently rub in the seasonings and evenly distribute them. (PRO TIP: If you want to omit the oil, just make sure your grill (or grill pan) is well-seasoned and very hot before you add the meat.)
- Flip the steaks over and repeat on the second side.
PRO TIP: Put the raw steaks on a plate lined with plastic wrap. Once you transfer the steaks to the grill, discard the plastic wrap and you can use the plate to bring the cooked steaks back inside.
How to Grill Ribeye Steak
To get it ready, preheat the grill to around 450 to 500F.
- Place the steak on the grill, close the grill, and cook for about 6 to 8 minutes on the first side.
- Flip the steak over and cover the grill again. Cook the steak until it reaches your desired level of doneness. (An instant-read thermometer is the most accurate and easiest way to test this.)
Transfer the cooked steak to a cutting board or plate. To keep it juicy, let the meat rest for 5 to 10 minutes before serving or slicing it across the grain.
Cooking Method Variations
- Grill pan instead of outdoor grill – You can use this same cooking method with an indoor grill pan if you don’t have an outdoor grill.
- Cast iron skillet – If you don’t have a gas grill or an indoor grill pan, you can use a cast iron skillet to cook ribeye. Make sure to get the pan really hot, add a dollop of beef tallow, duck fat or ghee, and let the steak get a nice sear before flipping it.
Storage
Store leftovers covered in the fridge for up to 4 days.
What Can I Make with Leftover Steak?
If you have ribeye leftover, count yourself lucky because another delicious meal is easy to whip up! Here are a few ideas for how to use leftover steak:
- Steak and eggs
- Fajitas
- Salad bowls
- Steak soup
- Chili garlic steak rice bowl
- Japanese fried rice
- Quick and easy mushroom stroganoff sauce with leftover grilled steak
Tips For Perfect Grilled Ribeye Steak
- Look for good marbling in the steaks. Marbling refers to the white streaks of intramuscular fat that you see in the muscle. This helps keep the meat moist, tender, and flavorful as it cooks.
- Skip the marinade when making ribeye. This is for two reasons: 1) marinade adds quite a bit of flavor to meat (and we want the amazing flavor of ribeye to shine through), and 2) marinade tenderizes meat (and ribeye is already tender). The only seasonings we need are olive oil, salt, and black pepper!
- Make sure to let steak sit at room temperature for 20 minutes before grilling. This will help make sure it cooks evenly.
- Pat the steaks dry with a paper towel before seasoning and cooking them. This removes excess moisture and helps the steak brown better.
- Use an instant-read meat thermometer to check when the steaks are done. This will give you the most precise way to know when the meat is cooked to your liking.
Grilled Ribeye Frequently Asked Questions
The best temperature to grill steaks at is 450 to 500F. You want the grill nice and hot!
The length of time that you grill a 1-inch steak depends on how well done you want it.
As a guideline, it takes a 1-inch steak about 9 to 12 minutes cooking at a temperature of 450F to reach medium-rare doneness.
Instead of time, temperature is more accurate way to determine a steak’s level of doneness. You can use a basic instant-read thermometer to do this.
Here is a quick steak temperature chart to help you cook it to your liking:
Rare: 120F
Medium-rare: 130-135F
Medium: 140-145F
Medium-well: 150-155F
Well: 160F+
Yes! Make sure to close the grill when you’re cooking steak. This will help the inside cook at the same time that the outside chars.
What to Serve with Grilled Ribeye to Make it a Full Steak Dinner
- Garlic Parmesan Asparagus
- Roasted Duck Fat Potatoes
- The Best Mac and Cheese of Your Life
- Warm Pasta Salad with Caramelized Leek, Bacon, and Goat Cheese
- Spicy Garlic Broccoli
- Twice Baked Potato Casserole
- Cheesy Loaded Cauliflower Mash
- Creamy Peppercorn Mushroom Sauce
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Grilled Ribeye Steak Recipe
Email This Recipe
Get this recipe link emailed straight to your inbox!
Ingredients
- 2 pounds boneless ribeye steaks 2 (1-pound) steaks
- 2 tablespoons extra-virgin olive oil see Notes
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon medium or coarse ground black pepper
Instructions
- Take the chill off. About 20 minutes before you want to cook the steaks, get them out of the fridge and let them come to room temperature.
- Get it hot. Preheat the grill to around 450 to 500F.
- Prep the steak. Pat the steaks dry with paper towels. Drizzle olive oil on both sides of the steak, and then season both sides with salt and black pepper. Gently rub the seasonings into both sides of the steak.
- Grill. Place the steak on the grill, close the grill, and cook for about 6 to 8 minutes on the first side.Flip it over, cover the grill again, and cook until it reaches your desired level of doneness. (An instant-read thermometer is the most accurate and easiest way to test this. See the Notes below for temperatures.)
- Rest. Let the steak rest for 5 to 10 minutes after cooking, then enjoy.
Notes
- Oil: If you want to omit the oil, just make sure your grill (or grill pan) is well-seasoned and very hot before you add the meat.
- Other Ways to Cook Ribeye: If you don’t have a gas grill, charcoal grill, or indoor grill pan, you can use a cast iron skillet to cook ribeye. Make sure to get the pan really hot, add a dollop of beef tallow, duck fat, or ghee, and let the steak get a nice sear before flipping it.
- Serving Suggestions: To make this grilled ribeye into a full meal, serve it with a potato side dish and a steamed vegetable like asparagus.
- Storage: Store leftovers covered in the fridge for up to 4 days.
- Rare: 120F
- Medium-rare: 130-135F
- Medium: 140-145F
- Medium-well: 150-155F
- Well: 160F+
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
This post was first published on An Edible Mosaic on February 8, 2022 and updated on February 11, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
Do you cover steak in grill pan on the stove?
Marilyn, No, I find that it can turn out a bit rubbery if it’s covered using a grill pan on the stove. If you want to minimize the mess a bit, you can use a splatter guard or lightly drape a foil tent over the grill pan while it cooks.
Thanks. I will try this recipe on my next ribeye steak. I love the instructions that was passed on
Awesomely tender and juicy looking! Pardon the pun, but, well done! ☺️