Grilled Ribeye Steaks Recipe – Grilling Steak, Made Easy!
In this recipe video we’ll show you how to grill Ribeye on a charcoal grill…it’s an EASY recipe that results in TENDER Ribeye steak EVERY. SINGLE. TIME.
| Servings | Prep Time |
| 1steak / person | 2minutes |
| Cook Time | Passive Time |
| 6 – 8minutes | 5minutes |
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Ingredients
- As needed Ribeye SteakShould be cut 1 – 1.25 inches thick. Anything thicker may require indirect heat to avoid burning.
- To flavor Kosher SaltSeason the Ribeye steaks liberally
- To flavor Ground Pepper
Instructions
- Fire up the grill until the charcoal is mostly white. Let the grill get hot to a MINIMUM temperature of 400 degrees F – 600 F preferred!
- Also, let your steak rest 20 – 30 minutes before cooking…it’s the smallest step that will make the biggest difference in achieving the right temperature.
- Next, you’ll need to season your Ribeye steak – just kosher salt & pepper. And be sure to season it liberally.
- Use a paper or cloth towel to get a little olive oil on the grill to prevent the steak from sticking.
- Place the Ribeye steak on the grill for 1.5-2 mins. Then rotate 45 degrees to get nice grill marks and let sear another 1.5-2 min…the exact timing all depends on the temp of fire and the size of the steak. It’s an art, not a science! I try to get my fire as hot as possible – try for 600 degrees F.
- The Ribeye steak is a relatively fatty cut of meat and can char / burn easily. If you get too many flare ups, put lid on the grill until the steak is ready to be flipped.
- Once you have the great sear marks, flip the steak and repeat the process.
- The steak in this recipe video is about 1” thick…remember, thicker steaks will require longer cook times. If you get a really thick steak over 1.25 inches thick, it may require indirect heat to avoid burning.
