Hello everyone! My name is Chef Marcus. and as a seasoned chef, today, I’m going to share all my secrets for grilling the perfect ribeye, every single time. How long to cook ribeye on grill is a question I get asked all the time, and it’s a crucial one for achieving that perfect sear, the tender interior, and that melt-in-your-mouth experience. The ribeye, with its rich flavor and generous marbling, is a true king of the grill. But achieving that perfect sear, the tender interior, and that melt-in-your-mouth experience requires a bit of know-how. We’ll cover everything from ideal temperatures and cooking times to different grilling techniques and even a few delicious recipes. So, fire up your grill, and let’s get started!

What Makes Ribeye So Special?

Before diving into the grilling process, it’s important to first understand what makes ribeye such a prized cut of meat. This particular steak comes from the rib section of the cow, specifically located between the 6th and 12th ribs. Notably, the “eye” of the ribeye is a large, flavorful muscle that stands out for its tenderness. Furthermore, the surrounding fat marbling plays a critical role, as it renders during cooking and infuses the meat with incredible richness and juiciness. As a result, the better the marbling, the most succulent and flavorful the ribeye will taste.

Essential Tools for Grilling Ribeye

To grill a ribeye steak properly, there are a few key tools you’ll need. Indeed, having the right equipment ensures a seamless and enjoyable grilling experience:

• Grill: Whether you prefer gas, charcoal, or pellet grills, each type offers unique nuances. However, the core grilling principles remain the same.
• Instant-Read Thermometer: This tool is absolutely non-negotiable. In fact, accurate temperature is the key to achieving a perfectly cooked steak.
• Tongs: Avoid using a fork that could pierce the steak, as this allows precious juices to escape. Instead, tongs enable you to flip and move the steak without causing any damage.
• Grill Brush: A clean grill is essential for success. Therefore, always make sure to scrub away any residue from previous cooking sessions.
• Heat-Resistant Gloves: Protecting your hands from the heat is equally important for safety and convenience.
• Timer: Lastly, keeping track of cooking time is critical for achieving the desired doneness.

Preparing Your Ribeye for the Grill

Preparation is key to a great ribeye. Here’s what I recommend:

1. Thawing: If your ribeye is frozen, thaw it slowly in the refrigerator for 24-48 hours. Never microwave it or thaw it at room temperature.
2. Patting Dry: Use paper towels to thoroughly pat the steak dry. This is crucial for achieving a good sear.
3. Seasoning: I prefer a simple seasoning: kosher salt and freshly ground black pepper. Apply generously on all sides at least 40 minutes before grilling. This allows the salt to penetrate the meat and enhance its flavor. For a bolder flavor, consider adding garlic powder, onion powder, or smoked paprika.

Grilling Temperatures and Times for Ribeye

Alright, here’s where the magic happens! The right temperature and cooking time is crucial. Here are my go-to guidelines for grilling ribeye:

Target Internal Temperatures:

• Rare: 125-130°F (52-54°C): 6-8 minutes total (cold red center).
• Medium-Rare: 130-135°F (54-57°C) – My personal preference, it’s 9-10 minutes total (warm red center).
• Medium: 135-145°F (57-63°C): 10-14 minutes total (pink and firm).
• Well-Done: 155-160°F (68-71°C): 15+ minutes total (firm and brown).

Grilling Methods:

• Direct Heat: This involves grilling the steak directly over the heat source. It’s great for creating a beautiful sear and crust.
• Indirect Heat: This involves grilling the steak away from the direct heat source. It’s perfect for cooking the steak evenly and preventing it from burning.
• Reverse Sear: This method involves cooking the steak indirectly until it reaches your desired internal temperature, then searing it over high heat for a short amount of time. It’s my go-to for thicker steaks.

Grilling Time (Based on 1-inch thick steak):

When grilling a ribeye, understanding the cooking time for different methods is essential. Here’s a breakdown:

• Direct Heat (High): Grill the steak directly over high heat for 4-5 minutes per side to achieve medium-rare doneness.
• Indirect Heat (Medium): For thicker ribeye steaks, grill over medium heat for 6-8 minutes per side to ensure even cooking, and then sear the steak for 1-2 minutes per side to develop a flavorful crust
• Reverse Sear: For the reverse sear method, first preheat your oven to 250°F. Place the steak on a sheet and cook for 20 minutes, then sear it on the grill for 1-2 minutes per side for a perfect finish

Chef Fernando Heldenbrand’s Pro Tip: Always use an instant-read thermometer to check the internal temperature of the steak. Remove the steak from the grill when it is 5-10 degrees below your desired final temperature, as it will continue to cook as it rests.

Grilling Techniques

Direct Heat Grilling

This is the most common method.

1. Preheat your grill to high heat (450-500°F or 232-260°C).
2. Place the seasoned ribeye on the hot grill grates.
3. Grill for 4-5 minutes per side for medium-rare, flipping only once.
4. Check the internal temperature with an instant-read thermometer.
5. Remove from the grill and let rest for 10 minutes before slicing and serving.

Indirect Heat Grilling

This method is ideal for thicker ribeyes.

1. Preheat your grill to medium heat (350-400°F or 177-204°C).
2. Place the seasoned ribeye on the grill grates, away from the direct heat source.
3. Grill for 6-8 minutes per side, flipping only once.
4. Move the steak over direct heat and sear for 1-2 minutes per side to develop a crust.
5. Check the internal temperature with an instant-read thermometer.
6. Remove from the grill and let rest for 10 minutes before slicing and serving.

Reverse Sear Grilling

This is my favorite method for thicker steaks because it ensures even cooking.

1. Preheat your oven to 250°F (121°C).
2. Place the seasoned ribeye on a wire rack set over a baking sheet.
3. Bake for 20-30 minutes, or until the internal temperature is about 110°F (43°C).
4. Preheat your grill to high heat (450-500°F or 232-260°C).
5. Sear the steak on the hot grill grates for 1-2 minutes per side, flipping only once, until a crust forms.
6. Check the internal temperature with an instant-read thermometer.
7. Remove from the grill and let rest for 10 minutes before slicing and serving.

Resting Your Ribeye

Resting the steak after grilling is absolutely crucial, as it ensures the juices redistribute throughout the meat. As a result, this process leads to a more tender and flavorful steak. To achieve optimal results, tent the steak loosely with foil and let it rest for at least 10 minutes before slicing. By doing so, you’ll elevate the texture and taste significantly

Slicing and Serving

Once the ribeye has rested, it’s time to slice and serve. To maximize tenderness, always slice the steak against the grain. Furthermore, consider pairing it with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. And to complete the meal, don’t forget the wine— a bold Cabernet Sauvignon or a rich Merlot pairs perfectly with ribeye, enhancing the dining experience even further.

Chef Fernando Heldenbrand’s Favorite Ribeye Recipes

Here are a few of my go-to ribeye recipes:

Classic Grilled Ribeye with Garlic Herb Butter

Ingredients:

• 1 ribeye steak (about 1-inch thick)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Pat the ribeye dry and season generously with salt and pepper.
2. Preheat your grill to high heat.
3. Grill the steak for 4-5 minutes per side for medium-rare.
4. While the steak is grilling, prepare the garlic herb butter by combining the softened butter, minced garlic, chopped parsley, and chopped thyme in a small bowl.
5. Remove the steak from the grill and top with the garlic herb butter.
6. Let rest for 10 minutes before slicing and serving.

Ribeye with Red Wine Reduction

Ingredients:

• 1 ribeye steak (about 1-inch thick)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup dry red wine
• 1/2 cup beef broth
• 1 tablespoon butter

Instructions:

1. Pat the ribeye dry and season generously with salt and pepper.
2. Preheat your grill to high heat.
3. Grill the steak for 4-5 minutes per side for medium-rare.
4. Remove the steak from the grill and let rest for 10 minutes.
5. While the steak is resting, prepare the red wine reduction. In a saucepan, combine the red wine and beef broth. Bring to a simmer over medium heat and cook until the liquid has reduced by half.
6. Stir in the butter and season with salt and pepper to taste.
7. Slice the steak and serve with the red wine reduction.

Cooking Ribeye with Alternative Methods

While grilling is my preferred method, here’s how to cook a ribeye using other methods:

Oven Cooking

Step-by-step instructions for using the oven

• Oven: Sear the ribeye in a skillet on the stovetop, then transfer to a preheated oven at 400°F (200°C) until it reaches your desired internal temperature.

Cast Iron Skillet

Step-by-step instructions for using a cast iron skillet.

• Cast Iron Skillet: Sear the ribeye in a hot cast iron skillet on the stovetop, flipping every minute to ensure even cooking.

Sous Vide Cooking

Step-by-step instructions for sous vide method.

• Sous Vide: Sous vide the ribeye to your desired doneness, then sear it in a hot skillet for a perfect crust.

Chef Fernando Heldenbrand’s Note: I don’t recommend cooking ribeye in a microwave, slow cooker, or pressure cooker. These methods don’t allow you to achieve the sear and crust that make ribeye so delicious.

Troubleshooting Common Ribeye Grilling Problems

When grilling ribeye, a few common issues can arise. However, with the right techniques, you can easily resolve them:

• Steak is tough: Overcooking is, by far, the most common cause of tough steak. Therefore, it’s essential to use an instant-read thermometer to ensure you don’t exceed the desired doneness.
• Steak is dry: To prevent dryness, always pat the steak dry before seasoning and searing. Additionally, resting the steak after cooking is crucial for retaining its moisture and juiciness.
• Steak is charred on the outside but raw on the inside: For thicker steaks, the reverse sear method is your best solution. This technique allows you to cook the steak evenly without burning the exterior.

Frequently Asked Questions (FAQ)

Grilling a ribeye steak is undoubtedly a simple yet satisfying pleasure. With a little practice and by following these guidelines, you can consistently achieve the perfect sear and tender interior every single time. Therefore, get out there, fire up your grill, and truly enjoy the process! Moreover, remember that the best steak is always the one you cook with love and share in the company of good friends and family.