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Grilled Rib-eye Steak


  • 1 tablespoon olive oil
  • 1/2 teaspoon salt or less
  • 1/4 teaspoon ground black pepper
  • 2 pounds Ribeye steaks 1 ¼ to 1 ½ inch thick, probably 2 steaks


  • Rub oil on steaks then season with salt and pepper. Allow steaks to sit at room temperature for at least 30 minutes. Room temp steak will cook evenly versus cold steak.
  • Clean/scrub grill as needed, oil grill. Preheat grill to high heat about 10 minutes. Then designate part of the grill for high heat and medium heat.
  • Once hot, add steaks to high heat area. Cook uncovered on high heat for 2 to 3 minutes until well browned.
  • Flip over steaks and cook uncovered for another 2-3 minutes until well browned.
  • Once browned on both sides, move steaks to medium heat area and cook to desired doneness, 5-6 minutes for rare (120 degrees on an instant read thermometer), 6-8 minutes for medium-rare (125 to 130 degrees), or 8-9 minutes for medium (135-140 degrees).
  • Remove the steaks, cover (not tightly, loosely cover) and let rest for at least 5 minutes.
    Cut into appropriate servings if appropriate, place on platter if desired, and serve.