How To Grill A Ribeye Steak On a Weber Gas Grill

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Ribeye steaks are delicious and easy to cook. They contain more fat (marbling) than other areas of the cow’s body. The Prime is the steak with the highest fat content and the best USDA grade. Choice and Select grades come next. To cook the yummiest rib-eye steak, make sure it is boneless and around 1.25 inches thick with uniform marbling. Weber gas grills are some of the most reliable BBQ equipment, as you can see weber q2000 vs q2200 comparison. We will teach you how to grill a ribeye steak on a Weber gas grill. Before sharing our recipe, we will further describe the ribeye steak. 

What are ribeye steaks?

Ribeye means rib-eye. It refers to a steak with a section of the rib bone. Usually, any beef cut labeled rib steak refers to a ribeye with a bone extending past the end of the rib-eye muscle. 

A bone-in steak is less common because it is harder to grill than the boneless one. Nevertheless, bone-in ribeyes can be moister and flavorful because of the bone. 

Longissimus dorsi stands for the rib-eye muscle.

The longissimus muscle begins from the bull’s hip bone to its shoulder blade. It is long, tender, and full of intramuscular marbling. As a result of having a higher concentration of fat content, the longissimus dorsi leads to a moist and flavorful steak. Spinalis dorsi(rib-eye cap) refers to a muscle section with more fat and a looser grain. The crescent-shaped meat is fatty, tender, and juicy. 

Can you easily distinguish between beef cuts?

It is easy to tell where a ribeye steak came from just by observing it. Before then, you must take the time to understand the body parts of a cow that produce steaks. The rib primal cut between the shoulder and the loin is the most common source of rib-eye steaks. 

If a steak has a three to four inches rib-eye, and a few splotches of muscles, they removed it from the bull’s shoulder or chuck. If the rib eye is six to seven inches and has a crescent-shaped top muscle, they removed it from the center or the end of the rib bone. 

How To Grill A Ribeye Steak On a Weber Gas Grill

Having a bigger rib-eye muscle means the meat has less fat content but is still delicious. The lip is the long, slightly triangular muscle strip located under the rib bones. It is the least attractive ribeye steak because it can only make ground beef. 

What to consider before grilling ribeye steak

Grilling meat is not a task you should take lightly. It is possible to undercook or overcook your steak. Thus, gather some knowledge about the USDA’s recommended internal cooking temperatures for beef. You need to understand the doneness chart. Briefly, consider the following: 

A steak temperature chart 

Some people prefer their steak slightly raw, and others want it brown. So, identify various doneness levels and choose the best based on who will eat your steak. In most cases, it is best to cook the meat fully to avoid dealing with food poisoning after the party. Below is the doneness chart for beef steaks: 

  • Rare – 120 degrees F
  • Medium Rare – 130 degrees F
  • Medium – 140 degrees F
  • Well Done – 160 degrees F

Although the Well Done steak may be less moist and slightly tough, it is the safest to serve. 

A digital meat thermometer 

To ensure that you measure temperatures correctly, get the best digital meat thermometer from Amazon or another online store. A typical dial thermometer may still work, but it is less accurate and slow. Choose a modern remote thermometer with Bluetooth, an instant-read display, and a prong. 

It is still possible to touch the steak or watch its color to determine if it is ready for serving. However, these are trial and error methods that might make you serve unsafe or bad-tasting meat. Use a wireless meat thermometer when smoking steak and other meat types.

Best steak grades 

To be sure of cooking the yummiest ribeye steak on your Weber gas grill, focus on the best beef grades by the USDA. The USDA’s beef grading system has a letter section for determining the age of the bull and another section showing the degree of marbling. 

So, choose Grade A on the first letter-based grading system. It consists of steaks cut from a young bull of about nine and thirty months old. Grade B meat will be slightly low-quality than Grade A because it is an extraction from an animal aged thirty to forty-two months. The worst of all grades is Grade E coming from a cow with more than eight years of age. 

Also, focus on the marbling grades, which typically occur in the ribeye area. Based on this, choose the Prime steak as it has more fat amid its muscles and comes from the youngest animal featured in the USDA’s grading system.

How to cook a ribeye steak on a Weber gas grill

The simplest way to cook a ribeye steak on your gas grill entails the following steps: 

  • Use only a fully-thawed ribeye steak. 
  • Remove your steak from the freezer or refrigerator about thirty to forty minutes earlier. This will help bring it to the room temperature. 
  • Sprinkle your favorite seasoning spices over your ribeye steak.
  • Pre-heat your Weber gas grill on high. Place your steak on the grill and sear both sides for one to two minutes.  
  • Reduce the heat to a medium level and keep grilling the meat until you hit the correct internal cooking temp. You must use your thermometer to know whether you have reached the preferred doneness temp. 
  • You should insert the prong in the thickest part of the steak as it takes longer to cook internally. If you want Medium Rare doneness, cook a one-inch ribeye steak for nine to twelve minutes and a one-point-five-inch ribeye for fifteen minutes. 
  • Remove the Medium Rare ribeye steak from the hot grill at least five minutes before it reaches the correct pull temperature of 130 degrees F. 
  • Cover with foil and wait for carryover cooking to do its magic. Insert the thermometer again and serve your food once it shows 135 degrees F. 

What does carryover cooking mean?

When grilling any meat, not just beef steak, consider the carryover cooking. It simply means the final temperature your steak has to reach before it becomes ready for serving. Meat stores heat internally when cooking over the grill.

 Steaks are thicker and can trap more heat than thinner cuts of meat. If you remove your ribeye steak after reaching the recommended internal cooking temperature, it will overcook during rest. Thus, experts recommend pulling out meat from the grill at least 5 degrees before hitting the correct internal temp. 

After that, leave the ribeye steak alone for a few minutes to ensure its juices spread evenly over the meat to make it soft. If you serve immediately, these juices will flow into the plate rather than stay inside the steak to keep it moist and tender. 

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A ribeye steak recipe to try at home

To ensure you understand how to grill a ribeye steak on a Weber gas grill, try the following recipe at home. 


  • Two boneless, fat-trimmed, one-inch thick ribeyes
  • Olive oil: 1 tablespoon
  • Fresh thyme stems

Dry ingredients:

  • Two teaspoons of minced garlic
  • Two teaspoons of paprika
  • Two teaspoons of dry mustard
  • Two teaspoons of coarse ground black pepper
  • Two teaspoons of chili powder
  • A half teaspoon of cayenne pepper
  • A half teaspoon of salt
  • One teaspoon of dried and crumbled thyme 


  • Step 1: Gather all your ingredients to avoid causing inconvenience to yourself when grilling
  • Step 2: Take a small bowl and place your dry ingredients inside, including garlic, mustard, black pepper, cayenne, salt, thyme, paprika, and chili. Mix them well. 
  • Step 3: Grab your two steaks and spread oil on both sides. Then, place each cut over a plastic sheet. 
  • Step 4: Take the dry rub mixture you prepared in step two above. Rub it over each side of the steak for seasoning. 
  • Step 5: Wrap each steak cut in a large plastic sheet and refrigerate them for one hour. If you can wait for a whole day, that is also fine. 
  • Step 6:  Heat your Weber gas grill to high. Place both steaks on the grill, about four to six inches above the burners. Cook the first side for five to seven minutes, turn and grill for the same period if aiming for the Rare doneness. For Medium ribeyes, cook each side for seven to nine minutes. To achieve Well-Done doneness for both steaks, cook each side for nine to eleven minutes. 
  • Step 7: Pull out the steaks from the heat before reaching the pull-out temperature. Let them rest for a few minutes to allow the carry-over cooking to take place. 
  • Step 8: Serve your delicious steak. 


We have explained how to grill a ribeye steak on a Weber gas grill. Hopefully, you have learned something and plan to cook the best quality ribeye steak soon. Cooking grilled meat requires patience and practice. Even if you do not cook the yummiest ribeye steak the first time, try the second time. You might enjoy cooking ribeyes more often on your Weber gas grill one day.

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