To grill a ribeye steak perfectly on a gas grill, follow these expert steps:
Preparation
- Choose a good quality ribeye steak, ideally boneless and about 1 to 1.25 inches thick, with good marbling for flavor
- Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes before grilling
- Clean the grill grates thoroughly and lightly oil them or the steak with a high smoke point oil (like avocado or grapeseed oil) to prevent sticking
Seasoning
- Season the ribeye generously on all sides with salt and pepper or your preferred dry rub. Simple seasoning works best to highlight the beef flavor
Grilling
- Preheat your gas grill to high heat, around 450-500°F (232-260°C)
- Set up a two-zone fire if possible: one side on high heat for searing and the other side on medium or low heat for finishing
- Place the steak on the hot side of the grill and close the lid. Sear for 4-5 minutes without moving it
- Flip the steak once and grill the other side for another 4-5 minutes with the lid closed for medium-rare doneness
- If the steak needs more cooking after searing, move it to the cooler side of the grill to finish cooking without burning
Checking Doneness
- Use a meat thermometer to check the internal temperature:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (66-68°C)
- Well done: 160°F+ (71°C+)
- Remove the steak from the grill 5-10°F before your target temperature as it will continue to cook while resting
Resting
- Let the steak rest tented with foil for about 10 minutes before slicing. This allows juices to redistribute, making the steak more tender and flavorful
Optional
- Add a pat of butter or compound butter on top of the steak while resting for extra richness
By following these steps, you will get a ribeye steak with a deliciously seared crust and juicy, tender interior cooked to your preferred doneness on a gas grill
