How to Grill Ribeye Steak on Gas Grill

juicy steak

If you’ve always wanted to learn how to grill ribeye steak on gas grill but you’ve been worried you’d end up with a charcoal crust and a raw middle, then you’re not alone. Grilling a ribeye steak can intimidate even the best home cooks since this thick cut of meat has to be grilled a certain way in order to perfectly cook the outside of the steak a nice golden brown, without drying it out. Our grilling guide will show you the right way to grill a ribeye, while also discussing the common mistakes most grillers make with their first attempt at grilling this thicker cut of beef.

Learning how to grill ribeye steak on gas grill is simple. Basically, you’ll want to remove the steak from the fridge ten to fifteen minutes prior to grilling, ensure the grill has reached the right temperature before placing the steak on the grate and keep a close eye on the time when you’re searing and cooking the steak on low heat. If you’re planning on seasoning the steak, we recommend using a coarse salt, which will create a nice crust and can also help to lock in the flavor. The biggest mistake beginners make when grilling this cut of meat is not using a digital thermometer to test the steak’s doneness. Doing so will ensure you’ve cooked your steak exactly the way you like and can prevent you from overcooking it.

Read on to learn all of the proper steps you need to follow for a ribeye steak that’s tender, juicy, and definitely steakhouse quality.

Doing It Right

In reality, grilling a ribeye isn’t all that difficult. All you have to do is keep a close eye on the temperature and make sure it’s hot enough to cook your steak to perfection. Resting the steak right after you pull it off the grill is also important.

Ribeye steak is a premium cut of beef that comes from the long loin muscle. It has a very high fat content and because of this, it usually features excellent marbling so you’ll have plenty of moisture to grill with.

If you want to give grilling a ribeye a shot, make sure you purchase a cut that’s as thick as possible. Purchase a larger steak and avoid a thinner cut since thin cuts of steak tend to cook too quickly, so it’s easy to overcook one.

The Right Temperature

Always grill with a bone-in steak. This type of steak is usually packed with more flavor and the bone works to baste the meat from the inside as the moisture pulled from the bone evaporates.

Keep in mind that the steak’s marbling will also be very important. When you’re shopping for the steak, look for small dots of fat throughout the meat.

Preparing the Steak for the Grill

Before you grill, gather the following supplies:

  • Grill tongs
  • Paper towels
  • Vegetable oil
  • Meat thermometer

The steak should be removed from the fridge at least fifteen minutes prior to grilling. If you plan on using seasoning, coat both sides of the steak with vegetable oil, which will cause the seasoning to stick, while also preventing it from sticking to the grill. After the meat is lightly coated, liberally sprinkle both sides with seasoning.

In order to prevent any flareups, trim off any excess fat. Next, you’ll want to add some coarse salt to lock in the juices. Salt is considered a big source of flavor, especially when it comes to grilling a ribeye. Using a coarse salt is important since it can also provide a nice crunchy crust and helps to lock in the flavor.

Getting the Grill Ready

Before you add the steak to the grill, make sure you get it as hot as possible. There should always be a good-sized gap between the grates and the heat source. The size of this gap can be dependent on the make and model of the grill. Make sure all of the vents are left open and allow the top grate to heat up. Pour some vegetable oil on a folded up paper towel. Using your tongs to hold the paper towel, wipe down the grate.

Searing to Perfection

Once the grill is ready, place the steak on the hottest portion of the grate, allowing the meat to sear for two to four minutes before flipping it over and searing it on the other side. During this process, try to avoid moving the meat around with the tongs since this can ruin the grill marks. You can close the lid to prevent flareups.

After you’ve seared both sides, turn the heat setting on your gas grill to low. Next, close the lid and allow it to cook until it has reached the ideal temperature. During this part of the grilling process, you will not need to flip the steak.

The Right Temperature

grilled beef

Use a digital meat thermometer to check the steak while it’s still cooking on the grill. Keep in mind, ribeyes will continue to cook a few more degrees even when they’re taken off the grill. The final temperature should be around one hundred and thirty to one hundred and forty degrees if you like your steak rare. If you want your steak medium rare, the temperature should be at one hundred and forty degrees to one hundred and fifty degrees. Medium done steaks have a temperature of one hundred and fifty-five to one hundred and sixty degrees.  A well-done steak should have a temperature of one hundred and sixty-five degrees up to one hundred and seventy-five degrees.

Resting the Steak

Once you’ve removed the steak from the grill it should be covered with aluminum foil. Allow it to rest for five to ten minutes. During this time the temperature should continue to rise two to three more degrees as the juices work their way throughout the meat. If you’re cooking a medium-well or well-done steak, the juices will be naturally released since the muscle fibers degrade. This can result in a drier steak.

Related Questions

Are Charcoal Grills Better for Grilling Steaks?

Many grilling enthusiasts argue that charcoal grills are a better alternative for grilling steaks as opposed to gas or electric grills, but why? When you cook on a charcoal grill, you’ll enjoy a full smoky flavor, which you just can’t get with the other grilling options. It’s also much easier to achieve a nice thick crust on the steak. Others feel that gas or electric grills are better choices simply because cleanup is much easier. However, if you know how to clean charcoal grill grates, cleanup and upkeep is actually a breeze. If you’re looking for a top of the line charcoal grill, we recommend the PK Grills PK Original Outdoor Charcoal Portable Grill & Smoker Combination.

How Do You Grill Steak on a Charcoal Grill?

Grilling on either a gas or charcoal grill involves pretty much the same process. Using a thick cut steak, ensuring the grate is hot before you start grilling and using a digital thermometer is really all you need to do to ensure your steak is cooked to perfection. Ceramic charcoal grills can give you more control over the grate’s cooking temperature and will also infuse your meat with a nice smoky flavor, which is why so many grillers swear by them. If you’d like to learn more about charcoal grills and how they work, click here to visit our portable charcoal grill buyer’s guide.

How Long Do You Grill a Two-Inch Thick Ribeye?

This can depend on the type of grill you have and if there is a nice marble throughout the steak. If you’re using a charcoal grill and the steak has some nice marbling, we would recommend giving the steak three to four minutes searing time on each side and around ten minutes of cooking time once the steak is no longer cooking directly over the coals. However, the cook time for a steak of this size can also depend on how you like your steaks. Obviously, if you like your steaks rare or medium-rare then you’ll want to cook the steak for a shorter period of time, usually two to three minutes per side and only five minutes cook time once the steak is no longer directly over the coals. Using a digital thermometer can easily help you to determine when it’s time to take your steak off the grill or if it needs to cook for a few minutes longer.

Final Thoughts

How to grill ribeye steak on gas grill isn’t quite as tough as it may seem. As we mentioned earlier, you must make sure that you carefully prepare both the steak and the grill before you start cooking and give the steak time to rest before serving. Time is another critical aspect that you need to pay attention to and it’s often the biggest reasons people end up overcooking their meat.