There are few things more satisfying than a perfectly grilled bone-in ribeye steak. With its juicy, tender meat and rich, beefy flavor, this cut of meat has become a favorite among steak lovers everywhere. Whether you’re grilling up a special occasion dinner or simply treating yourself to something delicious, there’s no denying the allure of this perfect steak recipe. But how do you achieve that perfect sear on the outside while keeping the inside juicy and flavorful?
Table of Contents
In this recipe:
When it comes to popularity contests, there’s no doubt the bone in ribeyes is leagues ahead of all the other steak cuts. Where the filet mignon is fork tender, the ribeye is the king of flavor. Chuck eye steaks have great marbling but not the same tenderness as the ribeye. The rich marbling and deeper, meatier taste makes the bone in ribeye steak on the grill ideal for anyone who wants the perfect compromise between tenderness with the most flavor.
The Cut: What is bone-in ribeye
Cut from the rib subprimal, a bone-in rib steak is one of the most popular cuts of beef known for its exceptional flavor, tenderness, and marbling. Cut from the rib section of the cow, the bone-in steak is simply a slice of the bigger prime rib roast. When the rib bone is kept on and long, it’s a tomahawk steak, when shorted but still longer than the steak, a cowboy cut, and when trimmed to the steak, the perfect ribeye steak.
With a bone-in ribeye, you get two cuts in one; the spinalis (ribeye cap, and prized butchers cut), and the longissimus dorsi (ribeye filet). Though occasionally, you can spot the complexes and triangular tail (costarum) as well.
Due the heavy marbling, we find these steaks are best cut no less than an inch thick and cooked to a rosy pink medium-rare. Bone in ribeye steak has a rich beefy flavor due to the marbling and is the perfect steak for grilling, pan searing, or even broiling (aka, putting your pizza oven to work).
Luckily the fame of this cut makes it easy to find at your local grocery store and markets. When choosing a quality ribeye steak, look at the grade of the steak, the color, the marbling, and the fat. Check your label to know if you’re buying prime vs choice. If you’re looking for wagyu, thick cut, or higher quality ribeyes, you can source them from a local butcher or check out read our favorite places for the best places to buy meat online.
Ingredients
The best steak doesn’t need a lot to taste great.
- Bone in ribeye steaks
- Oil – neutral cooking oil like avocado is best
- kosher salt
- freshly ground black pepper
How to grill ribeye Steaks
When it comes to how to grill a steak, it doesn’t get much better than charcoal and a classic ribeye.
- Start by setting your charcoal grill up for a two-zone fire by pouring lit charcoal on one side of the grill. Cover the grill with the lid and adjust the air vents to get the grill temperature up to sear at high heat, around 450 to 500 degrees F.
- Meanwhile, take the steaks out of the package and pat dry with paper towels. Let them sit at room temperature while the grill preheats or about 30 to 45 minutes.
- Brush the steaks with a little oil and season liberally with salt on all sides.
- When ready to grill, place the steaks over the direct heat, the hot side of the grill, on the grill grates to sear. Use long tongs and be mindful of flareups as the fat in the ribeyes and the oil will cause them.
- Sear the steak for two minutes, then, using long tongs, rotate the steak 90 degrees and continue to sear for another two minutes to get a nice char. If the steaks are getting too much heat, or causing too much fire, move them earlier when you are satisfied with the crust.
- Then flip the steaks and transfer them to the grill’s cooler side (indirect heat), and cover the lid, cooking until the steaks reach your desired internal temperature with an instant-read thermometer. The exact ribeye grill time will depend on the thickness of your steak for how long it needs to finish over low heat.
- Using the tongs, hold the steaks to sear the fat cap along the edge before transferring to a clean cutting board to rest.
- Top the bone-in ribeyes with homemade compound butter and tent them with foil to rest for 7 to 10 minutes.
- To slice, carve the steak from the bone, remove the rib cap, and slice before slicing the ribeye into strips against the grain. Garnish with freshly minced parsley and a pinch of salt and pepper.
Girl Carnivore Expert Tips
- Because this is a fast cook, we don’t bother with wood chips or chunks. We recommend Cowboy all-natural charcoal or lump charcoal for the best smoky flavor.
- If you want a perfect medium rare center, we suggest cooking a your ribeye in the sous vide then finishing on the grill.
Grilled Ribeye Steaks on a Gas Grill
- Prep your beautiful ribeye as instructed, and preheat your gas grill for indirect grilling. Start by igniting all the burners to preheat the grill with the lid closed. Clean and oil your grill grates then turn 2 of the 3 burners off to create a cool side and a hot side.
- When ready to grill, sear the steaks on the hot side, as instructed and finish them on the cooler side of the grill to your desired doneness.
Grilled Ribeye Steaks on a Pellet Grill
- For a pellet grill, it can be hard to have a two-zone fire. For this ribeye steak recipe, preheat your pellet smoker to its sear setting and sear the steaks as instructed. If you have a cooler side, transfer the steaks there until cooked through to your personal preference. If you do not have a cool side, flip the steaks, and rotate the direction as needed to evenly cook the steaks without overcooking them.
What to serve with grilled bone in ribeyes
These grilled ribeye steaks are loaded with flavor so they pair great with any of your favorite steakhouse side dishes like baked potatoes on the smoker, a skillet full of steakhouse creamed spinach, or a simple side salad. They are also great with simple grilled asparagus in foil, crispy onion rings, or smoked macaroni and cheese.
Leftovers and Storage
If you have any leftover grilled ribeye steaks, tightly wrap it in foil or store it in an airtight container and store it in the fridge for up to 3 days. Slice the steak thin to reheat and use in steak sandwiches, egg scrambles, or any recipe with sliced beef.
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Grilled Strip Steaks
Grilled bone-in ribeye is a flavorful and delicious cut of beef that is perfect for any occasion. Whether it’s a special dinner with friends, family, or just a simple weeknight meal, this steak will surely impress your taste buds. Don’t overcomplicate this already amazing cut. A quick sear over good charcoal is by far the best way to juicy, tender, and flavorful steak dinners! If you’ve tried this steakhouse-style meal at home on your grill, please rate the recipe card and drop a comment below to help out the next guy.
Grilled Bone-In Ribeye Steak Recipe
Ingredients
For the grilled ribeyes
- 3 lbs Bone in ribeye steaks 2 steaks, around 1 1/2lbs each
- Oil neutral cooking oil like avocado is best
- 1 tbsp salt
To serve:
- compound butter
- parsley minced
- freshly ground black pepper
- flakey sea salt
Instructions
Prep the grill
- Start by setting your charcoal grill up for a two-zone fire by pouring lit charcoal on one side of the grill.
- Cover the grill with the lid and adjust the air vents to get the grill temperature up to sear at high heat, around 450 to 500 degrees F.
Prep the steaks
- Meanwhile, take the steaks out of the package and pat dry with paper towels.
- Let them sit at room temperature while the grill preheats or about 30 to 45 minutes.
- Brush the steaks with a little oil and season liberally with salt on all sides.
Grill the ribeyes
- When ready to grill, place the steaks over the direct heat, the hot side of the grill, on the grill grates to sear.
- Use long tongs and be mindful of flareups as the fat in the ribeyes and the oil will cause them.
- Sear the steak for two minutes, then, using long tongs, rotate the steak 90 degrees and continue to sear for another two minutes to get a nice char.
- If the steaks are getting too much heat, or causing too much fire, move them earlier when you are satisfied with the crust.
- Then flip the steaks and transfer them to the grill’s cooler side (indirect heat), and cover the lid, cooking until the steaks reach your desired internal temperature with an instant-read thermometer. 130℉ for medium-rare, 135℉ for medium.
- The exact ribeye grill time will depend on the thickness of your steak for how long it needs to finish over low heat.
- Using the tongs, hold the steaks to sear the fat cap along the edge before transferring to a clean cutting board to rest.
Rest and serve
- Top the bone-in ribeyes with homemade compound butter and tent them with foil to rest for 7 to 10 minutes.
- To slice, carve the steak from the bone, remove the rib cap, and slice before slicing the ribeye into strips against the grain.
- Garnish with freshly minced parsley, pepper and flakey salt to serve.
Notes
- Prep your beautiful ribeye as instructed, and preheat your gas grill for indirect grilling. Start by igniting all the burners to preheat the grill with the lid closed. Clean and oil your grill grates then turn 2 of the 3 burners off to create a cool side and a hot side.
- When ready to grill, sear the steaks on the hot side, as instructed and finish them on the cooler side of the grill to your desired doneness.
- For a pellet grill, it can be hard to have a two-zone fire. For this ribeye steak recipe, preheat your pellet smoker to its sear setting and sear the steaks as instructed. If you have a cooler side, transfer the steaks there until cooked through to your personal preference.
- If you do not have a cool side, flip the steaks, and rotate the direction as needed to evenly cook the steaks without overcooking them.
Nutrition
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REcipe FAQs
Where a great steak marinade can help deepen the flavor and tenderize a steak, the ribeye is renowned for its already superior flavor and tenderness and does not need a marinade for a perfectly juicy steak when grilled.
How long to grill a ribeye or any great steak recipe depends on the thickness of the meat, your preferred doneness, and the heat of your grill. However, on average, we got for about 6 to 8 minutes for a 1″ medium-rare steak with the bone in. Add more time for thicker steaks, and always use an instant-read thermometer for the most accurate internal temperature of the steak.
The trick to a great crust on a steak is the heat of the cooking surface. Allow your grill to preheat to high before searing the steaks, whether with this method or at the end of the cook with the reverse sear to develop that beautiful crust.
You can grill your perfect ribeye steak on whatever grill you have. See our notes in the recipe card below for tips on gas grills and even pellet smokers.
Haters gonna hate, but yes, you can the steaks to your preferred doneness. because of the marbling on this steak, it can hold up to longer cook times and still be juicy. Adjust the cooking time accordingly and use a digital meat thermometer to ensure the desired level of doneness.
Yes, we love a pan-seared ribeye for an edge-to-edge crust and amazing flavor, whether on the grill or indoors on the stovetop. Make sure to allow the cast iron pan to preheat for the best sear, and depending on the thickness of your ribeye, finish in the oven like our pan-seared porterhouse steaks.
