Nothing beats a fabulously grilled rib eye steak, hot and delicious from right off of the barbecue! Not to mention nothing says it’s time for summertime weather and deck dinners like treating yourself to a great steak as well. Bone in rib eye steaks are my very favorite steak to grill; the extra fat marbling in the meat yields the most tender, juicy steak ever, and giving it a good sear on the grill adds that charcoal flavor we know and love.
Serve it with my Asian Sesame Grilled Steak Salad and Easy Homemade Asian Salad Dressing for a seriously wholesome meal. This recipe is equally easy AND delicious, so let’s get started!
Rib Eye Steak
The rib eye steak oozes flavour straight off the grill, this cut is a rich and buttery indulgence that’s a little on the pricey side but definitely worth the extra dollar. Grilled rib eye steak is a mouthwatering combination of tender yet thick and juicy all at once! I like to opt for bone-in for appearance and that extra oomph of flavor too. Try a bacon wrapped grilled filet mignon for another treat using the center eye of this steak!
Ingredients Needed
- 2 rib-eye steaks
- your favorite steak seasoning – I like Montreal Steak Seasoning the best
How to Make the Perfect Rib Eye Steak
- Start by seasoning the steaks on all sides – you can use whatever dry rub you prefer.
- The steaks need to sit at room temperature for at least 30 minutes before cooking, but you don’t want to go over an hour – so make sure to keep an eye on the time.
- Give your grill grates a clean and preheat your BBQ to medium-high heat.
- Cook your prepared rib eye steaks on the grill for 5 minutes on each side for medium-rare. Use your meat thermometer to get the right temperature for your desired doneness.
- Once the steaks are done, take them out of the grill and let them rest for five minutes on a cutting board.
- Cut into slices and serve!
Rib Eye Tips and Tricks
- Cabernet Sauvignon is a lovely wine to pair with grilled rib eye steak and a soft, fruity Zinfandel is another great option to contrast with the meatiness of the steak.
- Once it’s been properly refrigerated, your rib eye steak can last 2-5 days after it’s sell-by date.
- You can use my steak marinade with rib eyes if you desire, but I find simple spices are the best with this excellent cut of beef.
- Remember that meat temperatures can rise another 5 degrees while resting, so remove from the grill in time allowing for this extra temperature rise.
Steak Temperatures for Cooking
These temperatures are a good guideline for steak “doneness”:
- 120° F = Rare
- 130° F = Medium rare
- 140° F = Medium
- 160° F = Well done
Serve These Side Dishes
- These roasted tomatoes are what is shown in my photos, they make for an excellent low carb dinner with the steak!
- Make Jiffy Cornbread!
- Another low carb option is my Greek avocado salad.
More beef steak recipes for you to try
- New York Strip Steak with Fried Garlic Mushrooms
- Bacon Wrapped Beef Tenderloin With Creamy Mushroom Sauce
- How to Cook a Perfect Porterhouse Steak
Happy grilling everyone!
Love,
Karlynn
Easy and Delicious Grilled Rib Eye Steak
Ingredients
- 2 rib eye steaks 1- 11/2 inches thick
- 2-4 tablespoons Montreal steak seasoning
Instructions
- Remove the rib eye steaks from the refrigerator. Season the steaks on all sides using the dry rub of your choice. For a rib eye, simpler is better, the meat is so good that you don't need sauce or a marinade.
- Let the steaks sit at room temp for at least 30 minutes before cooking. but no longer than an hour,
- Clean your grill grates and preheat your BBQ to a medium high heat.
- Place the prepared rib eye steaks on the grill . Cook over direct heat for 4-5 minutes on each side for medium rare, but use your meat thermometer to get the right temperature for your desired doneness, not the amount of cooking time.
- Steak doneness temperatures are as follows:120° F = Rare130° F = Medium rare140° F = Medium160° F = Well done
- Remove the steaks from the grill and let the steaks rest for five minutes on a cutting board.. The juices will redistribute and settle throughout the meat, so that when you slice the steaks the juices won't all come out.
- Slice on the cutting board and serve.
Notes
- Rib eye steaks are SUCH good quality that they don’t need a marinade to soften up the meat fibers, and they really don’t need to be fancy other than a spice rub of your choice.
- Remember that meat temperatures can rise another 5 degrees while resting, so remove from the grill in time allowing for this extra temperature rise.
Nutrition
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Jessica Tims says
Is there a steak, spice rub that you prefer? Love all of your recipes!
Shannon says
Hello there , prairie beauty cookie . Love your recipes ….doing the Mexican coleslaw tomorrow. …but I’m not a cilantro fan so I’ll try to find flat parsley. ..sounds great , probably without ! Just getting turned on to your story …Really excited to see all your goodies . I also claim my prairie roots …Russell , Manitoba…land of Beef & Barley. I will have to see if I can find here you hail from …Really digging everything so far …making me really hungry👍so Yaaaay foods I’ll like . Stay safe , keep coming up with your treats husband also ….thirsty .So a big Cheers , whoot whoot prairie girl ))✌-