How to Grill Ribeye Steak on a Gas Grill

Grilling ribeye steak on a gas grill is a rewarding way to bring out the natural flavors of this premium cut of beef. Whether you’re hosting a backyard barbecue or preparing a special dinner, a perfectly grilled ribeye is sure to impress. In this guide, we’ll walk you through everything you need to know to grill ribeye steak like a pro, from preparation to serving.

Preparing for Grilling

Selecting the Ribeye Steak

The first step to a perfect grilled ribeye is choosing the right cut. Look for steaks with ample marbling, as these intramuscular fat streaks are what give ribeye its signature tenderness and flavor. Aim for steaks that are 1 to 1.5 inches thick to ensure even cooking and a juicy interior.

Tools and Equipment

Before you begin, gather the necessary tools:

• A gas grill
• Long-handled tongs
• A meat thermometer
• A grill brush
• High-heat cooking oil (like vegetable or avocado oil)

Ingredients

For a classic ribeye, you’ll need:

• Ribeye steak
• Olive oil
• Kosher salt
• Freshly cracked black pepper
• Optional seasonings: garlic powder, smoked paprika, or fresh herbs

Prepping the Steak

Bringing the Steak to Room Temperature

Take the steak out of the refrigerator 30 to 45 minutes before grilling. Allowing the steak to come to room temperature ensures even cooking from edge to center.

Patting the Steak Dry

Use a paper towel to pat the steak dry. Removing excess moisture helps create a better sear.

Seasoning

Generously season both sides of the steak with kosher salt and black pepper. If you’re feeling adventurous, add a pinch of garlic powder or smoked paprika for an extra layer of flavor. Lightly coat the steak with olive oil to prevent sticking and promote browning.

Setting Up the Gas Grill

Preheating the Grill

Preheat your gas grill to high heat, aiming for a temperature of 450–500°F. A properly heated grill is crucial for achieving a good sear.

Cleaning and Oiling the Grates

Use a grill brush to clean the grates thoroughly. Then, oil the grates with a folded paper towel dipped in oil. Use tongs to hold the paper towel to avoid burns.

Creating Heat Zones

Set up direct and indirect heat zones. Turn one side of the grill to high heat for searing and keep the other side at medium or low heat for finishing the steak.

Grilling the Ribeye Steak

Searing the Steak

1. Place the steak on the direct heat zone.
2. Grill for 2–3 minutes without moving the steak to develop a crust. Flip the steak and repeat on the other side. Look for beautiful grill marks.

Cooking to Desired Doneness

After searing, move the steak to the indirect heat zone. Close the grill lid and cook until the steak reaches your desired internal temperature:

• Rare: 120–130°F
• Medium Rare: 130–135°F
• Medium: 135–145°F
• Medium Well: 145–155°F
• Well Done: 155°F+

Use a meat thermometer for accuracy. Insert it into the thickest part of the steak without touching the bone or grill.

Resting the Stea

Once the steak is done, remove it from the grill and let it rest on a plate tented with foil for 5–10 minutes. Resting allows the juices to redistribute, ensuring a tender and flavorful bite.

Serving Suggestions

Slicing

If you’re serving a larger ribeye steak, slice it against the grain for easier eating and maximum tenderness.

Pairing Ideas

• Side Dishes: Grilled asparagus, roasted potatoes, or a crisp green salad complement the steak beautifully.
• Sauces: Elevate the flavor with a drizzle of chimichurri, a dollop of garlic butter, or a rich red wine reduction.

Pro Tips for Perfect Grilled Ribeye

• Focus on Marbling: Well-marbled steaks deliver the best flavor and texture.
• Minimal Flipping: Flip the steak only once during the searing phase for even cooking.
• Manage Flare-Ups: Keep a spray bottle of water nearby to control flare-ups from dripping fat.
• Adjust Heat as Needed: Monitor the grill temperature and adjust the heat to prevent overcooking or burning.

Common Mistakes to Avoid

1. Not Preheating the Grill: A cold grill won’t sear the steak properly.
2. Overhandling the Steak: Constant flipping disrupts the crust formation.
3. Skipping Resting Time: Cutting into the steak immediately after grilling results in lost juices and dryness.
4. Relying on Guesswork: Always use a meat thermometer to ensure perfect doneness.

Conclusion

Grilling ribeye steak on a gas grill is a straightforward process that delivers mouthwatering results when done correctly. By selecting a quality steak, preparing it thoughtfully, and following proper grilling techniques, you can create a dish that rivals any steakhouse offering. Fire up your grill, give this method a try, and enjoy the satisfaction of a perfectly cooked ribeye steak. Share your grilling success with friends and family—or keep it all to yourself!