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Grilled Ribeye Steaks
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5 from 4 votes

Grilled Ribeye Steaks Recipe

Ribeye has a higher fat content than NY strip. While strip is a bit healthier than ribeye, the latter makes up for that in flavor and tenderness.

Prep Time15 mins
Cook Time10 mins
Course: Main Course
Cuisine: American
Keyword: Ribeye Steaks
Servings: 2
Calories: 291kcal


  • Charcoal grill with chimney starter, newspaper, briquets, and lighter or
  • Gas grill and fuel source
  • Tongs (not a fork)
  • Paper towels
  • Digital meat thermometer
  • Clean cutting board
  • Aluminum foil


  • 2 (10 0unce) ribeye steaks, approximately 1-1/2 inches thick

  • 1-1/2 tablespoons extra virgin olive oil

  • 2 teaspoons Kosher salt

  • 2 teaspoons freshly ground black pepper


  • Remove the steaks from the refrigerator 30 minutes prior to grilling.

  • Set up your grill for two-zone grilling.

  • One side should be high heat over a direct flame.

  • The other side should have no coals or be turned off.

  • Coat the ribeye steaks all over with olive oil.

  • Season generously with salt and pepper.

  • Pat the seasoning into the meat.

  • Clean your grill grate and coat it with some oil using soaked paper towels held between tongs.

  • Place the ribeye steaks on the hottest part of the grill.

  • Sear the steaks for 5 minutes with the top open.

  • Be mindful of flame flares from dripping fat.

  • When that occurs, move the steaks to the cooler side of the grill until the flame dies down.

  • Move back to the heat and continue cooking for the full 5 minutes.

  • Flip the steaks over with the tongs and sear the other side over high heat for another 5 minutes, being mindful of the flares.

  • You are looking for a nice crust and an internal temperature of 130°F, when checked with a digital thermometer.

  • Remove the steaks from the grill to a clean cutting board.

  • Tent with foil and allow to rest for 5 minutes before serving.


Serving: 100g | Calories: 291kcal