How to Grill Ribeye Steak on Gas Grill (Beginner’s Guide)
Grilling a ribeye steak on a gas grill isn’t hard, but a few key steps make all the difference. With the right cut, grill temperature, and a thermometer, you’ll get juicy, tender results every time. This guide shows you how to do it—simple, reliable, and beginner-friendly.
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Featured Comment from Readers:
⭐️⭐️⭐️⭐️⭐️ “Came out absolutely perfect and I am shockingly bad at cooking steak!” —Ross
⭐️⭐️⭐️⭐️⭐️ “Great simple seasoning! Thanks for the tips on how to prepare.” —Sharon Leslie
🔥 Why You’ll Love This Ribeye Steak Recipe
- Ribeye is the king of steaks. Juicy, tender, and packed with bold, beefy flavor thanks to that marbling.
- Beginner-friendly. No special tools—just a hot grill and a meat thermometer.
- Quick and flexible. From fridge to plate in about 20 minutes—or let the steak rest first for even better results.
- Simple seasoning. Just salt, pepper, and maybe a little garlic. That’s all you need.
- Proven method. Start with good meat, use the right temps, and get it right every time.
🔪 Ingredients for Ribeye Steak on the Grill
Ribeye steaks
Also called prime rib steaks, these come from the same cut as ribeye roasts and prime rib.
What to look for:
- Thickness: 1 to 1½ inches (a 1-inch steak weighs about 12–18 oz)
- Grade: USDA Choice or Prime for best results
- Boneless vs. Bone-In: Boneless cooks faster; bone-in looks impressive but takes longer
- Marbling: More marbling = more flavor and tenderness
Seasoning
👨🍳Quick Overview: Grilled Ribeye Steak
1. Preheat the grill
Clean, oil, and preheat the grill to a surface temp of 450°F (medium-high on most gas grills). Make sure it’s fully preheated before grilling.
2. Trim, rest, and season
Trim any edge fat. Let the steaks rest at room temperature while the grill heats—about 30 minutes. Season just before grilling.
✅Pro Tip: Salt pulls out moisture at first, so season either right before grilling or at least an hour ahead for best results.
3. Grill
Grill with the lid closed. Flip every 5 minutes until the steak is about 3–5 degrees below your target internal temp.
✅Pro Tip: Pull steaks a few degrees early—carryover heat during resting will finish the job.
4. Rest
Let the steaks rest for at least 5 to 10 minutes before serving.
✅Pro Tip: Resting helps the juices reabsorb, so your steak stays moist and tender.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏰ How Long to Cook Ribeye on Grill (Doneness Guide)
A 1-inch thick ribeye rested at room temperature will take about 9 to 10 minutes on a 450°F grill to reach medium-rare (130°–135°F). Always use a meat thermometer—time is just a rough guide.
Doneness Guide for Ribeye Steak:
- Rare (125°–130°F): Cool red center, about 6–8 minutes total. Harder to hit consistently—see tip below.
- Medium-Rare (130°–135°F): Warm red center, about 9–10 minutes. The sweet spot for most people.
- Medium (140°–150°F): Pink and firm, 10–14 minutes.
- Medium-Well (150°–160°F): Slight pink, 13–16 minutes.
- Well-Done (160°F+): Firm and brown, 15+ minutes. Not recommended—easy to overcook.
Want rare? Use a surface temperature of 400°–450°F and shorten the first side by 1 minute. Watch closely and check the temperature early—it’s easy to overshoot.
👨🍳 Pro Tips for Doneness
- Use an instant-read thermometer and pull steaks off 3–5 degrees early. Carryover heat during resting will finish them.
- Timing varies with steak thickness, grill temp, and how long the steak rested before cooking.
🤔 Grilling Tips for Ribeye Steak
- Trim excess edge fat to help prevent flare-ups.
- Rest the steak before grilling—if time allows. A 30-minute rest helps with even cooking, but it’s optional.
- Fully preheat the grill to 450°–500°F. That hot surface is key for searing and hitting your target doneness.
- Use direct heat for steaks up to 1½ inches thick. Thicker cuts may need a reverse sear.
- For grill marks, rotate the steak 90° halfway through each side.
- Always rest after grilling for 5–10 minutes so juices stay in the meat.
♨️ How to Cook Ribeye in the Oven (Sear and Bake Method)
Want a great steak without firing up the grill? Use this simple stovetop-to-oven method.
- Preheat the oven to 400°F.
- Heat a cast-iron or oven-safe skillet over medium-high heat with a bit of oil or butter.
- Sear the steaks for 2–3 minutes per side, until nicely browned. This sets the final color and adds flavor.
- Transfer the skillet to the oven and bake until the steaks reach your preferred internal temperature.
🔥 A thin, rare steak may not need any oven time at all. Always check with a meat thermometer before moving to the oven—or skip the oven entirely if it’s already done.
🐄Beef Steak Recipes
Looking for more great steaks? Try these next:
🍽️ What to Serve with Grilled Ribeye Steaks
Top with a pat of butter—or go big with Compound Steak Butter.
Round out the meal with:
Wine pairing:
Cabernet Sauvignon, Merlot, or Pinot Noir are all great matches for ribeye.
❄️ Storing and Reheating Leftovers
Store leftover ribeye in an airtight container in the fridge for up to 4 days, or freeze for up to 4 months.
Reheating tip: Add a splash of oil to a skillet and warm over medium heat. Don’t overcook—it just needs to be warmed through.
Leftovers are great sliced onto a salad, stuffed in a sandwich, or even scrambled into eggs the next day.
❓FAQs
Yes—as long as the steak is no more than 1½ inches thick and weighs around 12–20 oz, you can use this same direct-heat method.
Thicker bone-in cuts like Cowboy or Tomahawk steaks (18–32 oz) need a different approach—usually reverse searing.
Technically, yes—but I don’t recommend it. You’ll need longer cook times and two-zone grilling. It’s even trickier with thick cuts. If you’ve got a good ribeye, cook it fresh for the best results.
Yes. Charcoal gives a smokier flavor and a hotter sear, but it’s harder to control the temperature. Gas is simpler—just preheat to 450°F and go.
📖The Recipe Card with Step-by-Step Instructions
Grilled Ribeye Steak on a Gas Grill (Juicy Every Time)
Grill juicy, tender ribeye steaks with this beginner-friendly gas grill method. No marinade—just salt, heat, and a few smart steps.
Ingredients
Step-by-Step Instructions
Preheat the grill
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Start with choice or prime ribeye steaks, 1 to 1¼ inches thick. Rest at room temperature for 30 minutes.
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While the steaks rest, clean and oil the grill grates. Preheat the surface temperature to 450°F–500°F (medium-high on most gas grills).
Trim, rest, and season
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Trim any easily removable edge fat to help prevent flare-ups.
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Season just before grilling—Kosher salt and pepper are great, or try my 7:2:2 seasoning with garlic. Montreal steak seasoning is also a solid choice.
Grill
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Place steaks on the grill and close the lid. Grill the first side for 5 minutes. For crosshatch marks, rotate 90° halfway through.
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Flip and continue grilling until the internal temperature is 130°–135°F for medium-rare—usually 9–10 minutes total.
Recipe Notes
Pro Tips:
- Resting steaks before grilling helps them cook more evenly.
- Use a grill surface temp of 450°–500°F—hot enough to sear, but not burn. Medium to medium high on most gas grills.
- Always rest after cooking. Juices reabsorb, and the internal temp will rise 2°–4°.
- Don’t rely on time alone—use an instant-read thermometer to get it right.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Calories : 579 kcal (29%)Protein : 88 g (176%)Fat : 21 g (32%)Saturated Fat : 7 g (35%)Polyunsaturated Fat : 1 gMonounsaturated Fat : 11 gCholesterol : 229 mg (76%)Sodium : 1184 mg (49%)Iron : 5.8 mg (32%)
Originally Published June 23, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
