How to Grill Ribeye Steak

Ingredients

• 680 g (24 oz)bone-in ribeye steak
• to tastekosher salt
• to tastefreshly ground black pepper
• 28 g (2 tablespoons)unsalted butter

Instructions

1. 1

   Season the steak

   Coat every side of the steak generously with kosher salt and freshly ground black pepper. Wrap it in cling film and refrigerate for 12 hours or overnight.

2. 2

   Bring to room temperature

   Take the steak out of the fridge and let it come to room temperature before grilling.

3. 3

   Grill over high heat

   Heat a grill or charcoal barbecue to high and place the steak on the grates. Grill for about 10 minutes per side, turning it every few minutes to develop grill marks. Move it to a cooler area of the grill, or turn off one side of a gas grill, and cook for another 20–25 minutes, turning occasionally, until it registers 57°C (135°F) for medium rare.

4. 4

   Rest and serve

   Transfer the steak to a platter and spread the butter over it. Cover loosely with aluminium foil and rest for 10 minutes, then slice and serve, with sautéed mushrooms if desired.

What is grilled ribeye steak?

Ribeye is a richly marbled cut of beef, often grilled as a substantial steak for an American-style barbecue. This version uses a bone-in steak and a simple salt-and-pepper seasoning, keeping the flavour focused on the beef.

Seasoning it well in advance and finishing it over gentler heat gives the thick steak time to brown and cook through without relying on a complicated marinade.

Nutrition and macros by portion

The nutrition label shows one serving as written: 404 calories, 34g protein, 1g carbs, 30g fat.

The steak provides most of the protein and fat, while the butter adds further fat; the listed carbohydrate amount is very low. Pair a portion with vegetables or salad, and add a starchy side such as potatoes if you want a more substantial plate.

Seasoning ahead

Salt and pepper: cover all sides, including the edges, so the seasoning is not limited to the top and bottom surfaces.

Chilling time: the recipe calls for 12 hours or overnight in the fridge. Keep the steak wrapped while it rests, then take it out before grilling so it can lose its chill.

Two stages of grilling

High heat: begin directly over the hot grates and turn the steak every few minutes during the roughly 10 minutes per side. This helps develop grill marks across its surface.

Cooler heat: move the steak away from the hottest area, or switch off one side of a gas grill, for the final 20–25 minutes. This gentler finish gives the centre time to approach the target doneness.

Checking doneness

Temperature: check the thickest part with a meat thermometer, avoiding the bone, and look for 57°C (135°F) for medium rare as stated in the method.

Resting: after grilling, leave the steak under a loose foil tent for 10 minutes before slicing. This pause is part of the recipe, so allow for it when planning the meal.

Butter and serving

Butter finish: spread the unsalted butter over the steak as soon as it comes off the grill. The residual heat softens it over the surface while the meat rests.

Sides: sautéed mushrooms are suggested as an optional accompaniment. A green salad or grilled vegetables can also make a fresh contrast to the rich steak.

Recipe notes & tips

• Season the steak evenly on every side, including the edges.
• Have the cooler grill zone ready before moving the steak off direct heat.
• Turn the steak regularly during the high-heat stage to build grill marks.
• Check the thickest part with a thermometer and keep the probe away from the bone.
• Rest the steak for the full 10 minutes before slicing.
• Slice across the grain for more tender pieces.

Variations

• Add garlic: rub a cut clove over the steak after grilling for a savoury accent.
• Use herb butter: mix chopped herbs into the butter before spreading it over the hot steak.
• Serve with mushrooms: sauté mushrooms separately and spoon them alongside the sliced steak.
• Add a pepper crust: use extra freshly ground black pepper for a more pronounced pepper flavour.
• Try a different doneness: use the thermometer to cook to your preferred level rather than relying on time alone.

Common mistakes to avoid

• Uneven seasoning: coat the sides as well as the broad faces so each slice is seasoned.
• Skipping the cooler zone: move the steak away from direct high heat for the final cooking stage.
• Cooking by time alone: check the centre with a thermometer, since grill conditions and steak thickness can vary.
• Piercing near the bone: place the thermometer probe in the thickest meat, not against the bone.
• Cutting straight away: rest the steak under foil for 10 minutes before slicing.
• Slicing with the grain: cut across the visible muscle fibres for easier-to-chew slices.

How to store

Refrigerate leftover steak in an airtight container within 2 hours and use within 3–4 days. Reheat gently in a covered pan over low heat, or enjoy it cold in a salad; reheating for too long can make it less tender.

Frequently asked questions