Grilled Rib Eye Steaks
Few things rival the bold, beefy flavor of a perfectly grilled rib-eye steak. Known for its rich marbling and juicy tenderness, rib-eye is the ultimate cut for grilling. With high heat, simple seasoning, and proper technique, you can achieve steakhouse-quality results right in your backyard.
This Grilled Rib-Eye Steaks recipe delivers a deep crust, buttery interior, and restaurant-level flavor—without complicated marinades or tools.
Why Rib-Eye Is Perfect for Grilling
Rib-eye steaks come from the rib section of the cow, an area with abundant intramuscular fat. This marbling melts during grilling, basting the meat from the inside and creating unmatched flavor and juiciness.
Best features of rib-eye:
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Naturally tender
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Rich, beef-forward taste
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Ideal for high-heat cooking
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No marinade required
Ingredients
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2 rib-eye steaks (1½–2 inches thick, well-marbled)
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2 tbsp olive oil
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2 tsp kosher salt
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1 tsp freshly ground black pepper
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1 tsp garlic powder (optional)
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1 tsp smoked paprika (optional)
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2 tbsp unsalted butter
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2 cloves garlic, lightly crushed
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Fresh rosemary or thyme (optional)
How to Grill Rib-Eye Steaks Perfectly
1. Bring Steaks to Room Temperature
Remove steaks from the refrigerator 30 minutes before grilling. This ensures even cooking and prevents a cold center.
2. Preheat the Grill
Heat grill to high heat (450–500°F / 230–260°C).
Clean and oil the grates to prevent sticking.
Both gas and charcoal grills work well—rib-eye loves intense heat.
3. Season Simply
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Pat steaks dry with paper towels.
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Brush lightly with olive oil.
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Season generously on all sides with salt, pepper, and optional spices.
Tip: Rib-eye shines with minimal seasoning. Let the beef flavor lead.
4. Grill Over Direct Heat
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Place steaks directly over the hottest part of the grill.
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Grill 4–5 minutes per side for medium-rare.
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Do not move steaks until a deep crust forms.
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Rotate 45° halfway through each side for professional grill marks.
5. Butter-Baste for Extra Flavor
During the final minute of cooking:
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Add butter, garlic, and herbs to the grill or cast-iron surface.
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Spoon melted butter over the steaks.
6. Rest Before Serving
Transfer steaks to a plate and tent loosely with foil.
Rest 5–10 minutes to allow juices to redistribute.
Rib-Eye Steak Temperature Guide
| Doneness | Internal Temp |
|---|---|
| Rare | 120–125°F (49–52°C) |
| Medium-Rare | 130–135°F (54–57°C) |
| Medium | 140–145°F (60–63°C) |
Always remove steaks 5°F below target temperature—they continue cooking while resting.
Serving Suggestions
Pair grilled rib-eye steaks with:
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Garlic mashed potatoes
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Grilled asparagus or corn on the cob
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Chimichurri or herb butter
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Simple arugula salad with lemon vinaigrette
Expert Tips for Steakhouse Results
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Choose steaks at least 1½ inches thick for best searing control
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Use kosher salt for even seasoning
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Avoid pressing the steak—this releases juices
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Slice against the grain for maximum tenderness
Final Thoughts
Grilled rib-eye steaks are proof that simple cooking delivers the biggest rewards. With quality meat, high heat, and proper timing, you can create a restaurant-worthy steak every time—juicy, flavorful, and unforgettable.
OTHER RECIPES
- 1/2 cup soy sauce
- 1/2 cup sliced green onions
- 1/4 cup packed brown sugar
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 2 1/2 pounds beef rib eye steaks
In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade.
Grill recipes for steak: rocks-t-bone-steaks
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