Sink your teeth into a perfectly grilled bone-in ribeye steak that boasts a mouthwatering crust and tender, juicy center. Our tried-and-true tested recipe ensures optimal results every time, with step-by-step instructions and expert tips to achieve the perfect doneness. Elevate your grilling game and savor the incredible flavors of these steakhouse-worthy ribeyes.
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
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.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.