Warm summer weather means breaking out the grill and doing as much cooking outside as possible to enjoy the season. Plus, cleanup after cooking is so much easier! My family leans heavily into grilling steaks because they cook up quickly and don’t require much prep. Our favorite steak cut to grill is, hands down, the ribeye because it’s so flavorful and tender—though it does come with a higher price tag.
To make sure your steak purchase doesn’t go to waste, this recipe for grilling ribeye walks you step-by-step through how to prep and grill a perfect ribeye. All you need is a handful of pantry spices and maybe some garlic butter if you’re feeling extra for a steakhouse-worthy, juicy ribeye. (Don’t have a grill? We’ve got you covered with this stovetop seared ribeye recipe instead.)
Why You’ll Love It
- Juicy, tender, and super-flavorful. Ribeye is one of the steak cuts that’s super tender, and coating it in salt and some spices before grilling guarantees big flavors quickly without the need to marinate.
- Pair it with anything. Serve the steak with corn on the cob and potato salad for the ultimate summer dinner, throw it on top of a green salad for some added protein, or you can even thinly slice it for sandwiches.
Key Ingredients in Grilled Ribeye
- Ribeye: This cut comes from the rib section of the steer. It has lots of fat marbling throughout, making it very tender and full of flavor. Both bone-in and boneless ribeyes can be grilled, just make sure it’s around 1 1/4 inches thick. I love bone-in because I get to nibble around the flavorful meat right around the bone.
- Salt: Using kosher salt means it’s easier to sprinkle over the steaks in an even layer.
- Spices: A blend of black pepper, garlic powder, onion powder, paprika, and red pepper flakes adds a big boost of flavor.
Helpful Swaps
- 1 to 2 tablespoons store-bought steak seasoning can be used in place of the salt and spices. Use 2 tablespoons for a coarsely ground blend, such as McCormick’s Montreal Steak Seasoning.
- Instead of the garlic butter, crumble blue cheese on top of the steak after it comes off the grill and let it melt as it’s resting.
What to Serve With Grilled Ribeye
- French-Inspired Potato Salad
- Grilled Corn on the Cob
- Roasted Asparagus
- Esquites-Inspired Watermelon Salad
- Kale Slaw
How to Grill Ribeye Steak
Serves 4- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon regular or smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon red pepper flakes
- 2 (about 1 1/4-inches thick) bone-in or boneless ribeye steaks (about 1 pound each)
- 2 tablespoons Garlic Butter, divided (optional)
