How to grill ribeye steak on weber gas grill

Learn How to Grill a Ribeye Steak on a Gas Grill that is perfectly tender and juicy with these easy to follow step by step photo instructions. You can be the grill master, too.

Table of Contents

• 👨‍🍳How to make this recipe
• ⏰How long to cook on the grill
• 🐄Ingredients for this recipe
• ❓FAQs
• 📖Steak Recipes
• 🖼️Step-by-Step Photo Instructions
• 📝Full Recipe

Introduction

An exceptional meal for special occasions or as an everyday surprise. Ribeye steaks contain excellent marbling, which makes them one of the most delicious steaks to grill. A little bigger than a filet but in the same class as one of the top steaks available.

This steak is a cut of "prime rib roast" that most people love. You can trim some of the fat by cooking it as a steak and enjoy a great Maillard reaction to add even more taste. So good in so many ways,

👨‍🍳How to make this recipe

1. Start with prime or choice ribeye steaks 1 to 1 ½ inches thick. Rest at room temperature for 30 minutes if you have time. Trim any heavy fat rim, and season to taste before placing it on the grill.
2. Clean, oil, and preheat the grill to a grill surface temperature of 450° to 500°.
3. Place the steaks on the grill—close the lid—cook on the first side for 6 minutes. Rotate half the way through if you want these nice crossed grill marks. Flip and cook until you reach the correct internal temperature for your taste. About 12 minutes total grill time to get 140°-145° internal temperature. (note on rare: only 4 minutes on the first side; see rare discussion below.)
4. Remove and tent with foil for 5 to 10 minutes before serving.

⏰How long to cook on the grill

A 1 ¼ inch thick ribeye steak takes about 12 minutes on a 450° grill to reach 140°-145° internal temperature, which is medium with a little pink but firm.

Like most cooking, there are many variables.

• The size and thickness of the meat
• The exact temperature of the meat
• The grill temperature at the start of cooking
• How much heat your grill loses during flips
• Your desired final internal temperature

You must have an instant-read meat thermometer to cook steaks correctly.

The rest period after removing the steak from the grill, which is needed for the meat to reabsorb some moisture back into the cells, will increase the temperature by 2-4°.

Comments about rare

It is hard to hit rare correctly. Decrease the first side grilling from 6 to 4 minutes, and watch very closely, checking the internal temperature with an instant-read thermometer. Remember, you can always cook a bit more later, but you can not uncook a steak.

🐄Ingredients for this recipe

About Ribeye Steak

Think of a ribeye steak as a slice of a prime rib roast. It can come with a rib or boneless. Sometimes the bone in variety is referred to as a prime rib steak, but they are the same cut of meat. The boneless version is much more common.

Quality does matter, only buy prime or choice grades. Don't buy lower-graded or ungraded ribeye steak—you will be disappointed.

Seasoning

You can use any seasoning you like but a good shake of salt and pepper is enough. We like to use my All Purpose Seasoning - 7:2:1 and 7:2:2 which adds garlic.

Do not overdo the seasoning. You can always add more later, but it is impossible to remove.

The timing of the seasoning is essential. Do not put salt on the meat for more than a few minutes before cooking unless you do 60 minutes or more. Between those times, it will pull water out of the meat fibers and not allow enough time to reabsorb back into the fibers.

❓FAQs

Can I use bone-in ribeye steaks?

Most commonly, bone-in ribeye steaks are known as Cowboy steaks and are thick and massive—usually 18 to 32 ozs. each. Cowboy steaks are commonly called Tomahawk steaks but have several other names.

This thickness of Tomahawk steaks requires a sear over high heat, then finishing grilling with indirect heat. This recipe using all direct heat is NOT appropriate for Cowboy steaks.

If you have a bone-in ribeye that is 12-16 ozs and not over 1 ½ inches thick, it can be cooked with this recipe, but the bone will absorb some heat and take a few minutes longer.

Can a charcoal grill be used to grill ribeye steaks?

A charcoal grill may be used, but you need to learn to control the grill surface temperature with the vents and distribution of charcoal.

What to serve with grilled ribeye steaks?

What wine to serve with grilled ribeye steaks?

We will pair the strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for an excellent wine complement.

And finally, no steak sauce or marinade is suggested.

📖Steak Recipes

This recipe is listed in these categories. See them for more similar recipes.

🖼️Step-by-Step Photo Instructions

Start with prime or choice ribeye steaks. I like a 1 ¼ to 1 ½ inch thick that will be 12-16 ozs. each. One of the most important steps is resting the steaks at room temperature for 30 or so minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.

While the steaks are resting, get your grill temperature about 450°-500° about medium-high on most grills. Of course, clean and oil the grill grates.

If there is a layer of trimmable fat, remove most of it.

Give the steaks seasoning of your choice. Do it just before grilling; I use a nice sprinkling of my 7:2:2 seasoning, but just a nice sprinkle of coarse salt and pepper will do.

Place the steaks on the grill. Close the lid. Cook on the first side for 6 minutes. Rotate half the way through if you want these nice crossed grill marks. Flip and cook until you reach the correct internal temperature for your taste. About 12 minutes total time to get 140°-145° internal temperature.

Remove and rest for 5 minutes minimum. A light foil tent is a good idea here.

📝Full Recipe

Learn How to Grill a Ribeye Steak on a Gas Grill that is perfectly tender and juicy with these easy to follow step by step photo instructions. You can be the grill master, too.

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Prep Time: 2 minutes

Cook Time: 12 minutes

Total Time: 44 minutes

Servings #/Adjust if desired 2

• ▢ 2 ribeye steaks - 12 to 16 oz
• ▢ salt and pepper to taste - or 7:2:1 or 7:2:2 seasoning

• Start with prime or choice ribeye steaks. I like a 1 ¼ to 1 ½ inch thick that will be 12-16 ozs. each. One of the most important steps is resting the steaks at room temperature for 30 or so minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.

  

• While the steaks are resting, get your grill temperature about 450°-500° about medium-high on most grills. Of course, clean and oil the grill grates.

  

• If there is a layer of trimmable fat, remove most of it.

  

• Give the steaks seasoning of your choice. Do it just before grilling; I use a nice sprinkling of my 7:2:2 seasoning, but just a nice sprinkle of coarse salt and pepper will do.

  

• Place the steaks on the grill. Close the lid. Cook on the first side for 6 minutes. Rotate half the way through if you want these nice crossed grill marks. Flip and cook until you reach the correct internal temperature for your taste. About 12 minutes total time to get 140°-145° internal temperature.

  

• Remove and rest for 5 minutes minimum. A light foil tent is a good idea here.

  

See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

Pro Tips:

1. Try to do a rest of the steak at room temperature for 20-30 minutes before starting to grill.
2. Season just before placing on the grill
3. Use a medium grill of about 450° surface temperature. You can use a higher grill temperature, but these can overcook quickly.
4. Be sure to rest for 5 minutes after cooking before serving.
5. Please do not cook by time only. The times are provided to help with your planning, but you MUST use an instant-read thermometer to get things right. Please do not endanger your expensive meat by guessing.
6. RARE WARNING - It is very easy to "overcook" if you are aiming for rare. Don't forget the internal temperature will rise a few degrees after removal from the grill. Also, remember that you can always cook it a little more later but it is impossible to uncook a steak if you overshot it.

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Calories : 579 kcal (29%) | Protein : 88 g (176%) | Fat : 21 g (32%) | Saturated Fat : 7 g (35%) | Polyunsaturated Fat : 1 g | Monounsaturated Fat : 11 g | Cholesterol : 229 mg (76%) | Sodium : 1184 mg (49%) | Iron : 5.8 mg (32%)

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course : Main Course

Cuisine : American

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Originally Published June 23, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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