Nothing feels better than a grilled ribeye on a sunny afternoon. I love using a thick ribeye steak because the well-marbled beef stays juicy, tender, buttery, and flavorful while being quick to cook. Whether it is a bone-in ribeye steak or thick ribeyes, every bite feels melt-in-your-mouth and perfect for any steak lover.
My family loves grilled ribeye for dinner, and my husband even uses leftovers for breakfast burrito or breakfast steak the next morning. My go-to recipe uses a quick dry marinade with Montreal dry rub, dry seasoning, and a short 20-minute room temperature rest to improve steak texture, tenderness, and the grilling process.
The Short Answer
I use a quick sear on a hot classic grill to create a well-crusted ribeye with smoky grill flavor and rich steak flavor. My indoor steak-making-technique later became my favorite method for outdoor grilling, especially for thick-cut steaks during summer grilling. Every seared ribeye develops a crispy crust and deep flavor with the right grilling process.
I always aim for a perfectly grilled, super juicy, never tough steak with deep flavor. A final sear and secret slather create tender beef, rich marbling, and true grilled perfection, making this classic steak my forever go-to steak for summer steak dinners. The right ribeye cut and smart grilling secrets help every steak recipe serve a crowd with bold flavor.
What Makes This Steak So Good
From my grilling experience, a ribeye steak needs only seasoning, salt, and spices to stay Juicy, tender, and super-flavorful. A quick spice coating during grilling brings out rich flavors in the grilled ribeye, creating a smoky, tender steak perfect for a summer dinner or cozy steak dinner.
- I usually serve it with corn on the cob, buttery cob corn, baked potato, or creamy potato salad for the ultimate summer meal.
- It can pair with anything, especially a fresh green salad with extra protein and salad topping made from thinly slice pieces of sliced steak.
- Leftovers stay rich and flavorful in sandwiches, and the juicy sandwich filling makes homemade steak sandwiches an easy dinner option.
Ingredients Overview & Measurement
I usually grill a bone-in ribeye steak because the bone adds extra flavor while the good marbling keeps the meat juicy and tender. A 2 lb steak that is 1 1/4 inches thick is my favorite size since the Ribeye from the rib section of the steer cooks evenly and develops a rich crust during grilling.
Seasoning Blend
- I keep the seasoning simple with kosher salt, freshly ground black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes.
- My usual measurements are:
- 1 1/2 teaspoons salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
Butter Finish
- After the steak cooks, I top it with 2 tablespoons of Compound Butter or Garlic Butter.
- I personally like using unsalted butter with dried herbs because a soft herb compound butter melts smoothly over the steak without making it too salty.
Step By Step Instructions
Prep the Steak and Seasoning
- I take the compound butter from the refrigerator or fridge and let it soften at room temperature before I slice it into ½-inch slices or 1/2-inch pieces and set aside.
- In a small bowl, I mix 1 or 2 Tablespoons Montreal seasoning, kosher salt, freshly ground black pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 teaspoon red pepper flakes to create a rich spice mixture and flavorful grilled ribeye rub.
- Using my fingers, I gently massage the rub over the meat and cover both sides of each rib eye steak or bone-in ribeye steak.
- This quick dry marinate or dry marinade helps penetrate meat and keeps the steak juicy and tender.
Heat the Grill Properly
- While the steak rests for 20 minutes, I begin preheating the grill to 450°F, 500°F, or 450ºF.
- Whether I use an outdoor grill, gas grill, or charcoals on a charcoal grill, I always scrape grill grates and lightly oil grill grates with oil, canola oil, or avocado oil because of the high smoke point.
- A hot grill, preheated grill, steady grill heat, direct heat, and high heat create the perfect sear and crispy crust while preventing the steak from becoming overcook outside or undercooked inside.
Grill to Your Preferred Doneness
- I place the seasoned steaks on the grill grate and let them cook based on my preference and desired doneness.
- A 1-inch thick steak usually needs 3 minutes to 4 minutes per side for medium-rare, while a thicker bone-in ribeye may need a longer cooking time depending on thickness, cook time, and overall cooking times.
- Slow turning creates dark grill marks, smoky flavor, and a rich exterior sear.
- If the steak starts browning too quickly, I move it to a cooler part of grill or lower the medium-high heat.
Check the Internal Temperature
- I always keep an eye on temperature using a meat thermometer or instant-read thermometer inserted into center.
- A rare steak has a bright red center with a pinkish outside.
- Medium-rare reaches 130–135ºF or registers 135°F with a very pink center and slightly brown outside.
- A medium steak reaches 135–140ºF with a light pink center and brown outer portion, while well-done becomes uniformly brown.
- I sometimes check a recipe card for exact thickness adjustment and timing.
Rest and Serve
- Before removing from grill, I top the steak with sizzling butter or 1 tablespoon garlic butter over the surface.
- Then I transfer it to a platter, clean cutting board, or serving plates, lightly slather with butter, and cover loosely with aluminum foil.
- Letting the steak rest before slicing and serving helps seal in juices.
- I usually serve it with sautéed mushrooms because the smoky flavor pairs perfectly with summer sides.
Oven Method for Thick Steaks
- For the oven method, I preheat oven to 425°F and heat a heavy skillet or cast iron skillet until it becomes a smoking pan.
- I add a little oil, place the steak down, and press lightly for better contact before searing the second side.
- Then I transfer pan to the oven to finish cooking.
- This method keeps thick steaks juicy while delivering classic Montreal blend flavor.
- I also like preparing steaks beforehand and letting them refrigerate overnight in a cool place or dry place for deeper flavor.
Expert Tips
Seasoning and Grilling Tips
- I learned early that a bone-in steak gives the meat more flavor and helps produce a tender, meatier, and more flavorful steak.
- For ribeye steaks, I use a healthy dose of kosher salt and freshly ground pepper because the simplest seasonings prevent an under flavored steak.
- Before grilling, I always liberally season the steak, especially a thicker steak.
- Sometimes I use 1 to 2 tablespoons or 2 tablespoons of store-bought steak seasoning, steak seasoning, salt, and spices.
- A coarsely ground blend like McCormick’s Montreal Steak Seasoning works perfectly for a perfect ribeye on the grill.
Butter and Finishing Touches
- My husband shared our juiciest secret by adding a tablespoon of butter after cooking.
- The melted butter slowly seeps into the meat and adds rich juicy flavor, extra fat, and the ultimate bite.
- I also use garlic butter or crumble blue cheese on top once the steak comes off the grill so it can melt while resting in place.
- That extra layer really drives the point home and creates a lip-smacking steak.
- Contrary to popular belief, simple seasoning often tastes better than heavy marinades.
Internal Temperatures and Storage
- For a quick breakdown of internal temperatures, Rare steak reaches 125°F with a bright red center and pinkish outside.
- Medium-Rare reaches 135°F with a very pink center and slightly brown edges.
- Medium reaches 145°F with a light pink center and brown outer portion.
- Medium-Well reaches 155°F with a slightly pink center.
- Well steak reaches 165°F and stays uniformly brown throughout for anyone who prefers well done over rare.
- For Storage, keep leftovers refrigerated in an airtight container for up to 4 days.
Nutrition Insight
After grilling ribeye steaks for years, I’ve learned that rich flavor often comes with heavy Nutrition values. A grilled ribeye may contain:
- calories around 1050kcal
- carbohydrates at 1g
- protein near 92g
- fat around 76g
- saturated fat at 36g
- cholesterol of 307mg
- sodium near 336mg
- potassium around 1216mg
- fiber 1g
- sugar 1g
- vitamin A 471IU
- calcium 52mg
- iron 9mg
In my experience, the information shown in most recipes is only an estimate provided by an online nutrition calculator. It should not be considered a full substitute for a professional nutritionist, expert advice, or trusted nutritionist’s advice. Even small grilling changes can affect protein 92g, fat 76g, saturated fat 36g, cholesterol 307mg, sodium 336mg, and potassium 1216mg.
