Grilled Ribeye is an easy dinner that always satisfies! Steaks are first marinated in a simple mix of olive oil, garlic, and rosemary before being grilled to your desired level of doneness. When made just right, this cut of meat always turns out deliciously tender and flavorful.
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What’s in This Grilled Ribeye Steak Recipe?
What makes these Grilled Ribeye Steaks a step above the rest is the marinade. It’s a very simple combination of olive oil, garlic, and rosemary. The garlic and rosemary work in tandem to add a flavorful and aromatic element to the meat that enhances the natural flavors rather than overpowering them. Plus, the olive oil helps make the steaks even more tender than they already are.
- Olive Oil: Helps the seasonings adhere to the steak, and prevents the steak from sticking to the grill.
- Garlic: Adds a savory and earthy element to the marinade.
- Rosemary: Adds a fresh and herbal element to the marinade.
- Ribeye Steaks: A juicy, fatty cut of meat that’s perfect for grilling.
- Salt + Pepper: Enhances the natural flavor of the ribeyes.
Notes from the Test Kitchen
- Trim any excess exterior fat from the steaks. This will help improve their texture and reduce the probability of them setting on fire.
- Let the steaks come to room temperature for a more even cook.
- Try this steak marinade (click here) for a slightly different flavor profile.
- Pat a generous amount of seasoning into the meat to bring out its natural flavors.
- Pull the steaks off the grill a bit before your desired level of doneness; they’ll continue to cook a bit as they rest.
- Slice the steaks against the grain for the most tender bite
Temperature Guide for Grilled Ribeye Steaks
For a 1-inch thick ribeye, follow these cooking time guides*:
- Rare (135°F): Cook for 4 minutes on the first side and 3-4 minutes on the second side.
- Medium Rare (140°F): Cook for 5 minutes on the first side and 4-5 minutes on the second side.
- Medium (150°F): Cook for 6 minutes on the first side and 4-5 minutes on the second side.
- Medium-Well (155°F): Cook for 7 minutes on the first side and 5-6 minutes on the second side.
- Well Done (165°F): Cook for 8 minutes on the first side and 6-7 minutes on the second side.
*Adjust the cooking time for each side by 1 minute in either direction for each ¼-inch change in thickness.
Grilled Ribeye Recipe
Ingredients
- ¼ cup olive oil
- 4 cloves garlic minced
- 1 teaspoon chopped fresh rosemary
- 2 ribeye steaks
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Combine the olive oil, garlic, and rosemary in a small dish.¼ cup olive oil, 4 cloves garlic, 1 teaspoon chopped fresh rosemary
- Place the steaks in shallow bowl or casserole dish.2 ribeye steaks
- Pour the garlic rosemary mixture over the steak. Use tongs to turn the steak over to coat it well.
- Let the steak marinate for at least 1 hour.
- 30 minutes prior to grilling, bring the steak to room temperature.
- Preheat the grill to medium-high heat (400-450°F).
- Season the steak well with plenty of salt and a couple pinches of pepper.1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Grill the steak for about 10 minutes, flipping halfway through for medium rare.
- Continue grilling for a couple minutes longer if desired.
- Let the steaks rest for 10 minutes before serving.
Becky’s Tips
- For a 1-inch thick ribeye, follow these cooking time guides:
- Rare (135°F): Cook for 4 minutes on the first side and 3-4 minutes on the second side.
- Medium Rare (140°F): Cook for 5 minutes on the first side and 4-5 minutes on the second side.
- Medium (150°F): Cook for 6 minutes on the first side and 4-5 minutes on the second side.
- Medium-Well (155°F): Cook for 7 minutes on the first side and 5-6 minutes on the second side.
- Well Done (165°F): Cook for 8 minutes on the first side and 6-7 minutes on the second side.
- Adjust the cooking time for each side by 1 minute in either direction for each ¼-inch change in thickness.
- Trim any excess exterior fat to prevent the steak from catching on fire.
- Let the steaks come to room temperature before grilling to avoid tough, unevenly-cooked steak.
- Season the meat generously to bring out the natural flavors. Some of the seasoning may fall off during the process of grilling, so be sure to pat it into the meat.
- Pull the steaks off the grill about 5°F before your desired level of doneness. They will continue to cook as they rest.
- Let the steaks rest for 5-10 minutes after grilling to seal in the juices.
- Slice the steaks against the grain.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Serving Suggestions
Steak and potatoes? Yes, please! Try Air Fryer Potatoes, Herb Roasted Potatoes, Smashed Potatoes, or Instant Pot Mashed Potatoes. If you’re not in the mood for potatoes, be sure to make grilled zucchini and grilled vegetables!
How to Grill Ribeye Steaks Step by Step
Marinate the Steaks: Combine ¼ cup of olive oil, 4 minced cloves of garlic, and 1 teaspoon of chopped fresh rosemary in a small dish. Place 2 ribeye steaks in a shallow bowl or casserole dish. Pour the garlic rosemary mixture over the steak. Use tongs to turn the steak over to coat it well. Let the steak marinate for at least 1 hour.
Grill the Steaks: 30 minutes prior to grilling, bring the steak to room temperature. Preheat the grill to medium-high heat (400-450°F). Season the steak well with 1 teaspoon of kosher salt and ½ teaspoon of pepper. Grill the steak for about 10 minutes, flipping halfway through for medium rare. Continue grilling for a couple minutes longer if desired. Let the steaks rest for 10 minutes before serving.
How to Store and Reheat
Store leftover grilled ribeye in an airtight container in the refrigerator for up to 4 days. Reheat on the grill until warmed through, about 5 minutes, or bake in a 300°F oven until warmed through, about 8-10 minutes.
How to Freeze
Freeze grilled ribeye in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
No. There is enough fat in the beef and marinade to prevent sticking. The additional oil will drip into the flames, causing the steak to char.
Ribeye is naturally tender, so you do not need to marinate it for a long time before cooking. But for this recipe, it does infuse a lot of flavor. 1 hour is sufficient.
I recommend grilling steaks on medium-high heat, about 400-450°F.
Unless you are cooking a thick cut of steak, it is best to leave the grill open.
Yes. Follow the recipe through step 5, then preheat the oven to 275°F. Set a wire rack in a rimmed baking sheet, and place the steak on top. Bake for 15 minutes, then transfer to a cast-iron skillet and sear in 1 tablespoon of oil for 2 minutes per side, or until the steaks reach your desired level of doneness. This is called reverse searing, and it will yield the best results.
Yes, but be aware that grass-fed beef tends to cook faster than corn-fed.
