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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!

close up of medium-rare rib eye steak sliced on a white cutting board

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.

close up of grilled rib eye steak on a white plate with tomatoes

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

How to male perfect grilled rib eye steaks! When grilling rib eye steak, all you need is seasoning, steaks and a good meat thermometer! No marinade required.

5 from 3 votes

Review SavePrint

Prep Time: 30 minutes

Cook Time: 10 minutes

Course: Main Course

Cuisine: American

Servings: 2 steaks

Calories: 470

Author: Karlynn Johnston

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 = Rare
130° F = Medium rare
140° F = Medium
160° 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.

Recipe 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 Information

Calories: 470kcal, Protein: 45g, Fat: 32g, Saturated Fat: 14g, Cholesterol: 138mg, Sodium: 118mg, Potassium: 606mg, Vitamin A: 35IU, Calcium: 16mg, Iron: 3.9mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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