How Long to Grill Ribeye Steak: A Complete Guide?

Ribeye steak is one of the most flavorful and juicy cuts of beef, making it a favorite among steak lovers. Grilling a ribeye steak enhances its natural flavors and provides a delicious crust that adds to its rich taste. However, achieving the perfect grilled ribeye requires knowing the right cooking times based on the thickness of the steak and your preferred doneness.

This guide will cover everything you need to know about grilling ribeye steak, from preparation to the exact cooking times for achieving rare, medium-rare, medium, and well-done steaks.

Preparing the Ribeye for the Grill

Choosing the Right Cut and Thickness

The thickness of your ribeye steak significantly impacts the cooking time. Common thickness options include:

• 1-inch thick: Cooks faster and is great for quick grilling.
• 1.5-inch thick: Provides a balance between searing and juiciness.
• 2-inch thick: Requires special grilling techniques like reverse searing.

When selecting ribeye, look for marbling (thin fat streaks throughout the meat), as this adds flavor and tenderness.

Bringing the Steak to Room Temperature

Before grilling, take the ribeye out of the refrigerator at least 30-45 minutes beforehand. Allowing it to reach room temperature ensures even cooking and prevents the outside from overcooking before the inside is done.

Seasoning the Ribeye

Seasoning enhances the natural beefy flavor of ribeye steak. Here are some seasoning methods:

• Simple seasoning: A generous amount of salt and black pepper.
• Herb butter: A mix of melted butter, garlic, rosemary, and thyme.
• Dry rub: A blend of paprika, garlic powder, onion powder, salt, and pepper for added flavor.
• Marinade (optional): A mix of soy sauce, Worcestershire sauce, and olive oil for extra tenderness.

Preheating the Grill

For the best results, preheat your grill properly.

• Gas grill: Set to high heat (450-500°F) for searing.
• Charcoal grill: Heat coals until they are ashed over, then create direct and indirect heat zones.
• Pellet grill: Set to 450°F for a strong sear, or use the reverse sear method.

Grilling Time Based on Donenes

The cooking time varies depending on the thickness of your ribeye and the desired doneness. Below is a guide to grilling times based on a 1-inch thick ribeye steak:

1-Inch Thick Ribeye:

• Rare (120-125°F): 4-5 minutes per side
• Medium-Rare (130-135°F): 5-6 minutes per side
• Medium (140-145°F): 6-7 minutes per side
• Medium-Well (150-155°F): 7-8 minutes per side
• Well-Done (160°F+): 8-10 minutes per side

1.5 to 2-Inch Thick Ribeye:

For thicker steaks, the reverse sear method is recommended:

1. Low and Slow Cooking: Place the steak on indirect heat at 225°F and cook until it reaches 10-15°F below your target temperature.
2. Searing: Move the steak to direct high heat and sear for 1-2 minutes per side for a crusty exterior.

Reverse searing ensures even cooking and a well-developed crust without overcooking the inside.

Using a Meat Thermometer for Accuracy

A meat thermometer is the best way to ensure you cook your ribeye to perfection. Here are the recommended internal temperatures for each level of doneness:

• Rare: 120-125°F (cool, red center)
• Medium-Rare: 130-135°F (warm, red center)
• Medium: 140-145°F (warm, pink center)
• Medium-Well: 150-155°F (slightly pink center)
• Well-Done: 160°F+ (little to no pink)

How to Measure Temperature Correctly:

• Insert the thermometer into the thickest part of the steak.
• Avoid touching the bone or fat, as this can give false readings.
• Remove the steak when it is 5°F below your target temperature, as it will continue cooking while resting.

Resting the Steak After Grilling

Resting is crucial for juicy steaks. After removing the ribeye from the grill, let it rest for 5-10 minutes on a cutting board.

Why? Resting allows the juices to redistribute throughout the steak, preventing them from running out when sliced.

For extra flavor, top your resting steak with:

• Garlic butter
• Herb compound butter
• Fresh rosemary and thyme

Additional Grilling Tips

Direct vs. Indirect Grilling

• Direct heat: Great for quick searing and thinner steaks.
• Indirect heat: Best for thicker steaks and prevents burning.
• Combination method: Start with indirect heat and finish with a sear.

Managing Flare-Ups

• Keep a spray bottle of water nearby to control flare-ups from fat drippings.
• Move the steak to indirect heat if flare-ups persist.

Enhancing Flavor

• Add wood chips (hickory, oak, or mesquite) for a smoky flavor.
• Use a cast-iron skillet on the grill for an even better crust.
• Finish with a drizzle of olive oil or balsamic glaze.

Conclusion

Grilling a perfect ribeye steak is all about precision. By following these guidelines, you can achieve the ideal balance of a crispy, flavorful crust and a juicy, tender interior.

Quick Recap:

1. Choose the right thickness (1-inch, 1.5-inch, or 2-inch).
2. Preheat the grill to high heat for searing.
3. Use the right grilling time for your preferred doneness.
4. Always use a meat thermometer for accuracy.
5. Let the steak rest before serving.