Learn how to grill ribeye steak on a gas grill with this simple, reliable method. It uses medium-high heat, minimal seasoning, and an instant-read thermometer for juicy results every time.
Works on any grill if you can control the temperature. Includes timing, temperature, and doneness tips so you can cook ribeye steak exactly how you like it.
⏱️ Quick Answer: How Long to Grill Ribeye Steak
Grill for about 10 minutes for a 1-inch ribeye on a 450°–500°F grill.
- Medium-rare (130°–135°F): About 9–10 minutes total
- Medium (140°–150°F): About 10–14 minutes
Exact grilling time depends on steak thickness, grill temperature, whether the steak was rested at room temperature before grilling, and your desired doneness.
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Featured Comments 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
🧾 TL;DR (Recipe Summary)
✔️ What: Step-by-step recipe for grilling ribeye steak using medium-high heat, minimal seasoning, and an instant-read thermometer on a gas grill or any grill with good temperature control.
✔️ Why: Quick, reliable, and juicy results in about 10 minutes with no guesswork.
✔️ How: Preheat the grill to 450°–500°F, season the steak, grill with the lid closed, flip once or twice, and cook to your target internal temperature.
🔪 Ingredients
Ribeye steak
Also called prime rib steak, 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 ribeye steaks: boneless cooks faster; bone-in takes longer.
- Marbling: More marbling = more flavor and tenderness
Seasoning
👨🍳 Quick Overview: How to Grill Ribeye Steak
1. Preheat the grill
Clean, oil, and preheat the grill to a surface temperature of about 450°F (medium-high heat).
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, flipping every 4–5 minutes, until about 3–5° below your target internal temperature.
✅ 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.
⏰ Ribeye Steak Doneness Guide (Time & Temp)
Grill a 1-inch ribeye steak at about 450°F for 9–10 minutes for medium-rare (130°–135°F). Always cook to internal temperature, not just time.
Grill time by doneness (1-inch ribeye, ~450°F):
- Rare (125°–130°F): 6–8 minutes — cool red center (see next paragraph)
- Medium-rare (130°–135°F): 9–10 minutes — warm red center
- Medium (140°–150°F): 10–14 minutes — pink and firm
- Medium-well (150°–160°F): 13–16 minutes — slight pink
- Well-done (160°F+): 15+ minutes — firm (not recommended)
Rare can be tricky. A few degrees make a big difference. For best results, use a slightly lower grill temperature (400°–450°F), grill about 4 minutes on the first side, and check early with a thermometer.
✅ Pro Tip: Thickness matters. Thicker steaks take longer; thinner ones cook faster. Always pull steaks 3–5° early—carryover heat during resting will finish them.
♨️ Grill Type and Temperature for Grilling Ribeye
- Temperature: Aim for a grill surface temperature of 450°–500°F, not the hood thermometer.
- Gas grills: Medium-high heat on most gas grills gives excellent control.
- Charcoal grills: Great flavor and sear but require vent adjustments to maintain temperature.
- Pellet and electric grills: Both work well if they can maintain a 450°–500°F cooking surface.
If you’re unsure about grill temperatures, see my Guide to Grill Temperature.
🤔 Pro Tips for Great Steaks
- 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 about 450°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 Steak 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 or 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.
🐄 More Great Steak Recipes
Looking for more great steaks? Try these next:
🍽️ What to Serve with 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 it’s no more than about 1½ inches thick and weighs around 12–20 ounces. Thicker cuts like Cowboy or Tomahawk steaks need a different approach, usually a reverse sear (start with indirect heat, then finish with a quick sear).
Bone-in ribeye works well with this method—just allow a few extra minutes since the bone slows heat transfer.
Lightly oil the grates, not the meat. A thin coat helps prevent sticking and improves grill marks.
Yes—keep the lid closed as much as possible. It holds steady heat, reduces flare-ups, and helps the steak cook evenly.
📖The Recipe Card
Grilled Ribeye Steak (Gas Grill)
Grill a juicy, tender ribeye steak on a gas grill with easy step-by-step instructions, cooking times, temperatures, and a doneness guide from rare to well done.
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.
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.
