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Grilled Bone-in Rib-Eye Steaks

Grilled Bone-in Rib-Eye Steaks

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  • 6 1-inch-thick bone-in rib-eye steaks
  • 1 tablespoon cracked black pepper
  • 1 tablespoon smoked coarse sea salt or regular coarse kosher salt
  • Blue Cheese-Crusted Tomatoes

Recipe Preparation

  • Prepare 1 side of barbecue (high heat). If using gas grill, leave opposite side unlit; if using charcoal grill, keep opposite side free of coals. Brush steaks with olive oil, then sprinkle both sides with cracked black pepper and smoked salt.

  • Grill steaks on hot side of barbecue until grill marks form, about 3 minutes per side. Transfer steaks to unlit side of grill, cover, and cook to desired doneness, about 8 minutes for medium-rare. Transfer steaks to plates; let rest 10 to 15 minutes. Serve Blue Cheese-Crusted Tomatoes alongside.

Reviews Section

Rib Eye Steak Ingredients

  • Rib eye steak &ndash We used a beautiful USDA Prime boneless rib eye steak. A ribeye should ideally be about 1.5 inches thick.
  • Olive oil &ndash I love a strong and fragrant olive oil when cooking steaks &ndash it imparts a wonderful light flavor when grilled.
  • Salt &ndash A good course salt, heavier than table salt, is what you want for seasoning rib eye. I like to use my grinder.
  • Pepper &ndash Freshly ground black pepper is ideal. Don&rsquot be stingy, this tastes wonderful on your steak.

If you prefer a marinated steak, try our flank steak marinade recipe, it&rsquos delicious on any cut of beef!

Black Gold

  • 1 ½ cups rendered fat, such as bacon fat, beef fat, good-quality lard, or duck fat unsalted butter, and/or extra-virgin olive oil
  • 8 &ndash 10 sprigs assorted fresh herbs, such as basil, oregano, thyme, rosemary, and parsley
  • 2 green onions
  • 1 head garlic, halved crosswise
  • ½ lemon

Place fat in a small saucepan over low heat. Add herbs, green onions, garlic, and lemon half. Cook just until herbs begin to wilt (but not sizzle) and mixture is 140° to 150°F. Remove from heat and let stand 15 minutes so flavors can marry. When using to baste, keep in warm spot on grill. Strain before storing refrigerate up to a week. Add more herbs when rewarmed.

How to make grilled ribeye

  1. Preheat your grill. To create a delicious golden brown crust, the grill must be very hot at least 400 degrees F.
  2. Cook the steaks. Place the seasoned steaks on the hot grill and cook them for 4 to 5 minutes on the first side. Then, flip them over and continue cooking them until they are done to your liking.
  3. Top with compound butter. Before removing them from the grill, add a slice of compound butter to the top of each grilled ribeye. Then, close the grill cover for 1 to 2 minutes. As a result, the butter will begin to melt.
  4. Rest the steaks. Remove the steaks from the grill and let them rest for 5 to 10 minutes before serving. This is known as carryover cooking.

  • Choose a ribeye steak that has a good amount of marbling (fat).
  • Avoid choosing steaks that are too thick. You will have the best results cooking a 1 to 2-inch thick boneless or bone in steak.
  • I think the best topping for grilled ribeye is either herb butter or blue cheese steak butter. You’ll need to make it ahead so it has time to chill. Otherwise, plain butter is just fine.
  • Fresh cilantro, basil and other herbs can also be used, it’s up to your own tastes. Experiment!

Serve this alongside a baked potato and you are set! Enjoy!

Looking for other ribeye recipes? This Philly Cheesesteak Stuffed Peppers recipe is fantastic. I make it using rib eye steak, but it is also easy to make using sirloin steak.

This recipe first appeared on Kevin Is Cooking June 2016 and has been updated with new photos and video.

The Meatwave

Last month I busted out my seldom used immersion circulator and sous-vided, then grilled some spectacular strip steaks. As much as those steaks were probably the most tender, perfectly cooked pieces of meat I've ever made, they were missing a deep, crusty sear and hint of smokiness that differentiates a great steak and spectacular one to me. So when an opportunity arose to cook a giant bone-in ribeye cut&mdashalso called a cowboy steak&mdashI looked to the grill, and the grill alone.

Like those strip steaks, this ribeye came courtesy of Certified Steak and Seafood Company, with whom I'm trading my photography skills for meat&mdashnothing wrong with getting paid in beef! I'm always a bit wary of meat I can't pick out myself, but so far Certified Steak has impressed me cuts that have had top notch marbling and ideal portioning for grilling.

On marbling, the ribeye comes with the best parts of the steer&mdashthe ribeye cap. This area around the edge of the ribeye has incredible intramuscular fat that makes it one of the most flavorful pieces of beef. If you can find a ribeye cap sold as a steak by itself, do yourself a favor and forget price and just get it. I've been lucky enough to have a few ribeye cap steaks in the past and all were some of the finest pieces of meat I've ever had.

On portioning, when grilling steak, you want to go thick. One-and-half to two inches is an ideal height for a cut&mdashthis thickness range is one factor that lets you achieve a medium-rare inside while also obtaining and thick, crusty sear. Thinner steaks just cook too fast, meaning you're likely going to need to sacrifice either doneness or the sear, a difficult choice I'd try to avoid.

The ribeye's immense amount of fat translates to maximum beefiness&mdasha trait I wanted to let shine and not mask at all. So I went minimal with my preparation and only gave the steak a generous coating of salt and pepper 40 minutes prior to cooking&mdashthis duration gives the salt enough time to first draw moisture out of the steak, and then break down the muscle fibers so that the now-concentrated, flavorful liquid that was drawn out can be reabsorbed.

As much as fat and thickness help with getting a stellar final product, there's still no substitute for correct grilling. When looking at the ribeye specifically, I needed to ensure the entire monster cut would cook evenly over indirect heat first. The giant bone acts as an insulator, so that area cooks slower, which led me to position the steak so the bone was facing the fire&mdashwhere there would be more heat&mdashand the cap was as far away from the coals as possible&mdashwhere it was coolest and would cook more slowly.

I cooked the steak in that position, flipping it every five minutes or so, until the internal temperature hit 105°F in the center of the steak. This was 15°F shy target 120°F for medium-rare, but that difference would be made up when searing the steak over the blazing hot, direct heat.

When the ribeye was done with its stint over indirect heat, it looked like this. You'll notice the area closest to the bone was already developing a bit of a sear since it was closer to the fire, while the rest of the steak was pretty pale. An important point of using the reverse sear method like this&mdashwhen the steak is first roasted, then grilled&mdashis that by now, most of the surface moisture of the steak is gone, allowing it to sear faster and more effectively over direct heat.

And sear it did! After only 15 seconds or so over direct heat, the ribeye was already looking crusty. For even cooking and the best sear, I flipped the steak about every 15-30 seconds, which also helped control the flare-ups&mdash are inevitable nuisance with such a fat rich cut like the ribeye.

Once I had the thick, deeply browned crust I was after&mdashit took about two minutes of cooking over direct heat&mdashthe steak had also reached an internal temperature of 120°F, which rose to its final medium-rare point of 125°F during its 10 minutes rest.

When I cut into this ribeye, I was greeted with a beautifully rosy interior from edge-to-edge with areas of wonderfully soft, luscious fat. This translated to one insanely tasty steak. The ribeye cap was the pinnacle of beefiness, but the rest of the steak wasn't too shabby&mdashevery bite I had was superb, even the ones that were all fat, which I personally love. Best of all, that interior was matched by an equally powerful exterior with a well charred, peppery crust. This is exactly what those sous-vide steaks were missing and why I would deem this ribeye to be closer to steak perfection. Luckily, I still have one more of these beautiful ribeyes laying in wait in my freezer, ready for me to try to up ante even more on what's already a winning recipe via the addition of smoke in my next go round, can't wait that!

Published on Tue Mar 15, 2016 by Joshua Bousel

Perfectly Grilled Ribeye Steaks

  • Yield 4 servings
  • Prep 5 Minutes
  • Inactive 40 Minutes
  • Cook 15 Minutes
  • Total 1 Hour


  • 2 bone-in ribeye steaks, 1 1/2 to 2-inches thick, about 1 1/2 pounds each
  • Kosher salt
  • Freshly ground black pepper


  1. Season steaks liberally with salt and let rest at room temperature for 40 minutes.
  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place steaks on cool side of grill with bone facing the fire. Cover grill and position top vent over cool side of grill. Cook steaks, flipping ever 3-5 minutes, until center of steak registers 105° on an instant read thermometer.
  3. Transfer steaks to hot side of the grill and cook, flipping every 15-30 seconds, until well seared and center of steak registers 125° on an instant read thermometer, about 2 minutes. Transfer steaks to a cutting board and let rest for 10 minutes carve and serve.

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Rob My mouth is watering. Do you have a favorite charcoal? Do you ever use lump charcoal? Love you techniques and pictures. Thanks Posted Tue, Mar 15 2016 9:42PM

Josh @Rob I use Kingsford because it works great for grilling and barbecue, burns long, and is always consistent. Before I became an almost purely Kingsford man, I grilled a lot with Royal Oak lump charcoal and was happy with it. Posted Tue, Mar 15 2016 9:48PM

Peg Your posts always have me drooling! I need to try steak this way. You are lucky you have a way to get really good meat. Keep on grilling and posting! Posted Sun, Mar 20 2016 3:02PM

Marc Costco where I live has ribeye cap steaks. I think they're prime, too. Posted Tue, Mar 22 2016 1:12PM

Rick Just can't get into reverse searing . I'll always sear first then pull off to indirect. The issue I've found almost every single time I reverse sear is . you lose too much moisture for my liking. Yeah they look great but they always seem to be too dry. On steaks like this 3 minutes per side then onto the cool side of the grill. covered and monitored to 125 degrees. Posted Tue, Sep 13 2016 7:31PM

Craig Sad to report Certified closed up shop in early 2017. Posted Tue, Jul 4 2017 2:36AM

Craig Sad to report Certified Steak and Seafood closed up shop in early 2017. Posted Tue, Jul 4 2017 2:38AM

Recipe Summary

  • 4 1.25-1.5 inches bone-in or boneless beef ribeye steaks
  • 2 teaspoons kosher salt
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 ½ teaspoons coarsely ground black pepper

Trim steak's outer fat to 1/4-inch or less. Sprinkle steaks evenly with salt set on a wire rack in a shallow pan. Chill, uncovered, 4 to 48 hours.

Prepare grill for indirect heat (see tip). Meanwhile, pat steaks dry, rub with oil, then season evenly with pepper. Let stand at room temperature while grill heats. Grill steaks, covered, over indirect low heat (300°F) 15 to 20 minutes or until an instant-read thermometer inserted in centers of steaks reaches 100°F. Transfer steaks to a platter let stand about 20 minutes while preparing grill for high heat.

Finish steaks by searing on grill over direct high heat.
For gas:
Ignite center burner and increase heat to high (450°F to 500°F).
For charcoal:
Open vents, reignite coals by adding additional briquettes, spread coals evenly over grate, and let burn to high (450°F to 500°F) with rack in place. If using hardwood charcoal, light new charcoal using a chimney then add to the grill. Grill steaks, covered, 4 to 5 minutes or until well-browned and crusty and an instant-read thermometer reaches 130°F for medium-rare, turning often. Let steaks stand 5 minutes before slicing. Serves 8.

Best Grilled Ribeye Steak Recipe Recipe

Ribeye steaks are one of the best cuts of beef – they’re both tender and flavorful, a combination that can be hard to come by! These steaks have enough interior marbling (the tiny specks of fat inside the meat that makes the steak juicy and flavorful) that you can just put these steaks right on the grill and not worry too much about drying them out, but why do that? When you buy a ribeye steak, you want an amazing flavor experience, and this recipe will give you the best grilled ribeye steaks you’ve ever enjoyed.

The secret to making a truly outstanding ribeye steak on your grill is to follow what is called the reverse sear method. Our best grilled ribeye steak recipe uses two types of heat, both indirect and direct, to evenly cook a steak on the inside while still giving you a beautiful char on the outside. Any grill can be setup to cook using the reverse sear method, just follow these easy instructions, and you’ll be on your way to grilling perfection!

Have you used the reverse sear method before? After trying it, were you impressed by how flavorful and juicy the steaks were? Let us know your thoughts on this recipe by leaving us a comment below.

Ingredients for Grilled Ribeye Steak

Contrary to what some may think, steaks need only a healthy dose of kosher salt and freshly ground pepper. The simplest seasonings hold the key and underseasoning is one of the most common mistakes a home cook can make.

As such, the only ingredients you need for cooking ribeye steak are:

  • Ribeye steak
  • Kosher salt
  • Freshly ground black pepper
  • Unsalted butter

What’s the Best Steak for Grilling?

While not inexpensive, a ribeye steak’s flavor is worth the price. Always choose a bone-in steak. The bone adds flavor to the meat, and a thicker steak will always produce a meatier, more tender and flavorful steak. Sometimes he’ll choose an aged steak, sometimes a prime. Either way, it’s more about HOW he cooks than WHAT he cooks.

Grilled Bone-In Rib Eye

Summer isn’t over just yet. There are still plenty opportunities to open the grill and enjoy some delicious recipes with your meat CSA. This recipe for grilled bone-in rib eye steak from is simple, straightforward, and delicious. You can really let the flavor of the steak shine. Get about 8 servings from this recipe. In addition, consider using an instant-read thermometer so that you’ll know exactly when they’re perfectly done.


  • 3 two-inch bone-in rib eye steaks (about 2 pounds each)
  • Kosher salt, freshly ground pepper
  • Flaky sea salt (for serving)


  • The night before you plan to cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet.
  • Season generously with salt and pepper and chill, uncovered, until about an hour before you want to cook your steaks.
  • Pull steaks from the refrigerator and let sit on your counter at room temperature.
  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill for a gas grill, leave one or two burners off).
  • Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side.
  • Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side.
  • Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side.
  • Repeat with remaining steaks.
  • Insert an instant-read thermometer into the thickest part of steaks if it registers 120° for rare (steaks will carry over to 125°, or medium-rare, as they rest), they’re done.
  • Continue to cook over indirect heat if needed—another 2–4 minutes should do it.
  • Transfer to a cutting board let rest 20 minutes before slicing against the grain.

Recent Recipe

Brazilian Steak Kabobs

Make your next outdoor barbeque memorable with these Brazilian steak kabobs from Sweet Beginnings. Consisting of tender sirloin cubes marinated in&hellip

At least 45 minutes before cooking, season steaks generously with salt and pepper on all sides, including edges. Set steaks on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, until ready to cook. Alternatively, season steaks immediately before placing on hot grill.

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Arrange steaks on cooler side of grill with tenderloins (the smaller medallions of meat) positioned farthest from the coals. Cover and set top and bottom vents to half-closed position. Cook steaks, turning once (but always keeping tenderloin farthest from the coals), until an instant-read thermometer inserted into the coolest part of the strip (the larger section of meat) registers 115°F/46°C and the tenderloin registers 110°F/43°C for medium-rare, about 15 minutes. Cooking times can vary drastically depending on the heat of the grill, so begin checking after 10 minutes.

If coals are not blazing-hot at this point, add more to the fire and allow fire to become hot again. Transfer steaks directly over coals and cook, turning, until very well seared on both sides. Using tongs, hold steaks on their edges to sear the sides as well.

Let rest 10 minutes, then serve.


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