There are few things more satisfying than a perfectly grilled ribeye. With its rich marbling, tender texture and beefy flavor, a good ribeye does not need much to become an impressive meal. The key is getting the grill hot enough to create a flavorful crust while keeping the inside juicy and cooked exactly how you like it.
A gas grill makes the process straightforward and convenient. You can control the temperature precisely, create a hot direct-heat cooking zone and avoid the extra setup that comes with charcoal. Follow this recipe for a beautifully seared ribeye with a juicy center every time.
Choosing the Right Ribeye
The steak you start with makes a big difference. Look for ribeyes that are well-marbled with thin streaks of fat distributed throughout the meat. That marbling melts during grilling, helping keep the steak tender and flavorful.
For this recipe, choose:
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Bone-in or boneless ribeye steaks
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Steaks approximately 1 to 1 1/2 inches thick
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Well-marbled beef
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Steaks with a consistent thickness
Thicker steaks are particularly useful because they give you more control over the final internal temperature. A thin steak can go from medium-rare to overcooked very quickly on a hot gas grill.
Ingredients
For two ribeye steaks:
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2 ribeye steaks, 1 to 1 1/2 inches thick
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1 tablespoon olive oil
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1 to 1 1/2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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2 tablespoons butter, optional
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Fresh rosemary or thyme, optional
You can keep the seasoning simple. Ribeye has plenty of natural flavor, so salt and pepper are often all you need. The garlic and onion powders add a little extra savory flavor without overpowering the beef.
Step 1: Prepare the Ribeyes
Remove the steaks from the refrigerator about 30 to 45 minutes before grilling. Letting them sit at room temperature briefly takes some of the chill off the meat and helps the steaks cook more evenly.
Pat each ribeye thoroughly dry with paper towels. This step is important because excess moisture can interfere with browning.
Lightly coat both sides with olive oil, then season generously with kosher salt, black pepper, garlic powder and onion powder. Press the seasoning into the meat so it adheres to the surface.
Do not worry about using too much salt. A thick steak needs enough seasoning to flavor the entire bite.
Step 2: Preheat Your Gas Grill
The grill needs to be very hot before the steaks go on.
Turn all of the burners to high and close the lid. Preheat the gas grill for approximately 10 to 15 minutes, aiming for a temperature of about 450 to 500°F.
Before grilling, clean the cooking grates with a grill brush and lightly oil them if necessary.
For the best results, you can also create two heat zones. Leave one side of the grill on high heat for searing and reduce the other side to low or medium heat. This gives you a place to move the steaks if the outside is browning faster than the inside is cooking.
Step 3: Sear the Ribeyes
Place the seasoned ribeyes directly over the hottest part of the gas grill.
Close the lid and let the steaks cook for approximately 3 to 4 minutes without moving them. Then flip them and cook for another 3 to 4 minutes.
Resist the temptation to constantly flip or press down on the steaks. Leaving them undisturbed gives the surface time to develop a deep, flavorful crust.
If you want traditional crosshatch grill marks, rotate each steak approximately 45 degrees halfway through each side's cooking time.
Step 4: Check the Internal Temperature
The most reliable way to determine doneness is with an instant-read meat thermometer. Grill temperatures, steak thickness and individual gas grills can all vary, so cooking by time alone is not always reliable.
Use these approximate target temperatures:
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Rare: 120 to 125°F
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Medium-rare: 130 to 135°F
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Medium: 140 to 145°F
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Medium-well: 150 to 155°F
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Well-done: 160°F and above
Remove the steaks from the grill when they are about 5°F below your desired final temperature. The internal temperature will continue to rise slightly while the steaks rest.
For a classic ribeye, medium-rare is an excellent choice. Look for a deeply browned exterior and a warm, pink center.
Step 5: Move the Steaks if Necessary
If the outside of the ribeyes has developed a beautiful crust but the center has not reached your desired temperature, move the steaks to the cooler side of the gas grill.
Close the lid and continue cooking until they reach the appropriate temperature.
This two-zone method is one of the biggest advantages of using a gas grill. You can develop the crust over high direct heat, then finish the steak over gentler heat without burning the exterior.
Step 6: Add Butter and Let the Steaks Rest
Once the ribeyes reach the desired temperature, remove them from the grill and place them on a clean plate or cutting board.
For an extra-rich finish, place a small pat of butter on each steak. You can also add a sprig of fresh rosemary or thyme while the butter melts.
Let the steaks rest for approximately 5 to 10 minutes before cutting into them. Resting allows the juices to redistribute throughout the meat rather than spilling onto the cutting board as soon as you make the first cut.
How to Get the Best Crust on a Gas Grill
A great ribeye should have a deeply browned exterior with a flavorful crust. Several simple techniques can help you get there.
First, make sure the steak is dry before it hits the grill. Moisture on the surface has to evaporate before browning can really begin.
Second, make sure your gas grill is fully preheated. Putting a steak on a lukewarm grill makes it harder to develop the intense browning you want.
Finally, avoid moving the steak too much. Give each side several minutes of uninterrupted contact with the hot grates.
What Temperature Should a Ribeye Be?
For the best combination of tenderness and flavor, medium-rare is a popular choice for ribeye. Aim for a final internal temperature of approximately 130 to 135°F.
Because the steak continues cooking after it comes off the grill, take it off when the thermometer reads approximately 125 to 130°F.
If you prefer your steak more well-done, simply continue cooking until it reaches your preferred temperature. A thermometer is especially useful here because it lets you get the steak exactly where you want it without relying on appearance alone.
What to Serve With Grilled Ribeye
A ribeye is rich enough to be the centerpiece of the meal, so simple side dishes work particularly well.
Consider serving your grilled steak with:
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Baked or grilled potatoes
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Garlic mashed potatoes
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Grilled corn
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A simple garden salad
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Sautéed mushrooms
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Roasted vegetables
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Homemade steak sauce
A baked potato topped with butter and sour cream is a classic pairing, while grilled vegetables provide a lighter contrast to the richness of the ribeye.
Gas Grill Ribeye Recipe at a Glance
Prep time: 10 minutes, plus 30 to 45 minutes to take the steaks out of the refrigerator
Grill time: Approximately 6 to 10 minutes
Resting time: 5 to 10 minutes
Total time: Approximately 50 to 65 minutes
Servings: 2
Grill: Gas grill
Ingredients
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2 ribeye steaks, 1 to 1 1/2 inches thick
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1 tablespoon olive oil
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1 to 1 1/2 teaspoons kosher salt
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1 teaspoon black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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2 tablespoons butter, optional
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Fresh rosemary or thyme, optional
Instructions
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Remove the ribeyes from the refrigerator 30 to 45 minutes before grilling.
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Pat the steaks completely dry with paper towels.
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Coat lightly with olive oil and season both sides with salt, pepper, garlic powder and onion powder.
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Preheat the gas grill with all burners on high for 10 to 15 minutes, reaching approximately 450 to 500°F.
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Place the steaks directly over high heat and grill for 3 to 4 minutes.
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Flip the steaks and grill for another 3 to 4 minutes.
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If additional cooking is needed, move the steaks to a cooler section of the gas grill and continue cooking with the lid closed.
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Use an instant-read thermometer to check the internal temperature.
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Remove the steaks approximately 5°F before they reach the desired final temperature.
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Top with butter and optional fresh herbs.
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Rest the ribeyes for 5 to 10 minutes before serving.
The Secret Is in the Sizzle
A great ribeye does not require complicated techniques or a long list of ingredients. Start with a well-marbled steak, get your gas grill properly heated and use direct high heat to build a flavorful crust. From there, a thermometer takes the guesswork out of reaching the perfect level of doneness.
Once you've mastered the basic technique, you can experiment with different seasonings, compound butters and side dishes. But for a classic steakhouse-style ribeye, sometimes all you really need is a hot gas grill, a little salt and pepper and a few minutes of patience.