This is grilled ribeye heaven! Our rib eye recipe uses homemade steak seasoning made with dill and orange zest. Plus, we’ll show you how to season steak perfectly, too. Make this recipe for your next grilling cookout!
Making the perfect grilled ribeye
Some say grilling is easy and others think it’s a challenge. Truthfully, as long as you follow a couple of guidelines, grilling a ribeye isn’t difficult at all!
- Use good quality beef– Be sure to purchase the best quality meat you can afford.
- Bring the meat to room temperature before grilling. If your steaks are too cold, it’s nearly impossible to create a good sear.
- Apply seasoning just before grilling.
How to season steak
Some aficionados say that a good quality beef doesn’t need any seasoning. To some degree, this may be true. However, at the bare minimum, adding salt is crucial.
Not only does salt add flavor to beef, but it also acts like a sponge, bringing proteins from inside the meat up to the surface. Those proteins are what creates a wonderfully delicious crust (or sear).
To prevent meat from drying out, add salt just before you place it on the grill.
The best seasoning for steak
For an extra boost of flavor, make a steak rub using fresh herbs and spices. Just like salt, it serves a dual purpose; as a seasoning and as a dry marinade.
My preference is my homemade steak seasoning. The orange zest and dill mixed with onion, salt and pepper dance on your tongue. It’s a full flavor seasoning mix that compliments the beef.
Plus, homemade seasoning has less salt than store bought steak seasoning. If you make my Montreal seasoning recipe, you will only need 2 teaspoons (or less).
After grilling, the meat is topped with a slice of homemade compound butter. This is all you need for the best steak you will ever eat!
No need for any steak sauce or other condiments. It’s the simplicity of a dry rub, seared grilling, and melting herb butter on top.
Rib Eye Recipe Video
Scroll down to the recipe card at the bottom of this post to watch our video tutorial on grilling ribeye!
- Preheat your grill. To create a delicious golden brown crust, the grill must be very hot; at least 400°F.
- Cook the steaks. Place the seasoned meat on the hot grill and cook for 4 to 5 minutes on the first side. Then, flip them over and continue cooking them until they are done to your liking.
- Top with compound butter. Before removing them from the grill, add a slice of herb butter or blue cheese steak butter to the top of each grilled ribeye. Then, close the grill cover for 1 to 2 minutes to help the butter melt.
- Rest the grilled ribeye steaks. Remove the meat from the grill and transfer to a plate. Tent the plate with aluminum foil and allow the meat to rest for 5 to 10 minutes before serving.
Steak cooking time and temp
NOTE: Times shown are approximate and are for boneless rib eye steaks with a thickness of 1 inch.
Using the chart below as a guide, cook your steaks to an internal temperature and time according to your preference. Keep in mind that meat should rest for a few minutes before serving. During the resting period, the internal temperature will increase an additional 2 to 3 degrees. This is known as carryover cooking.
Rare – 131°F
Medium-Rare – 135°F
Medium – 140°F
Medium-Well – 150°F
Well Done – 155°F
Cooking a bone-in ribeye
Any time you make a bone-in steak, you can be sure that it will give you better flavor. This is because the flavor of the bone marrow transfers to the meat. Plus, the bone allows for more even cooking. As a result, you are less likely to over cook it!
However, cooking steak with bones does require a couple of extra minutes of cooking time. As always, use a cooking thermometer to ensure that your steak reaches the proper temperature.
Recipe notes and tips
- Choose a rib eye steak that has a good amount of marbling (fat).
- Avoid choosing steaks that are too thick. You will have the best results cooking a 1 to 2-inch thick boneless or bone in steak.
- I think the best topping for grilled ribeye is either herb butter or blue cheese steak butter. You’ll need to make it ahead so it has time to chill. Otherwise, plain butter is just fine.
- Fresh cilantro, basil and other herbs can also be used, it’s up to your own tastes. Experiment!
Serve this alongside a baked potato and you are set! Enjoy!
Looking for other ribeye recipes? This Philly Cheesesteak Stuffed Peppers recipe is fantastic. I make it using rib eye steak, but it is also easy to make using sirloin steak.
This recipe first appeared on Kevin Is Cooking June 2016 and has been updated with new photos and video.
- Remove compound butter (See Note 3) from refrigerator to come to room temperature and slice into 1/2" pieces. Set aside.
- Gently massage the Montreal seasoning (See Note 2) over both sides of each rib eye steak (See Note 1) and let the meat dry marinate for at least 20 minutes. In the meantime start up the grill to 450°F to 500°F for a great sear.
- Take the seasoned steaks to the hot grill, cook for 3 to 4 minutes on each side for medium-rare, longer if desired (this is for 1-inch or thicker). See Note 4 for cooking times and temperature.
- Top with a slice of compound butter before removing from grill.
- Remove steaks and let rest for 5 to 10 minutes before slicing.
- Choose a well marbled with fat, 1 inch thick bone in or boneless rib eye steak.
- I have a homemade Montreal Seasoning recipe that has less salt than store bought. You will only be using 2 teaspoons or less for this recipe if making my homemade Montreal recipe.
- I use either my Compound Herb Butter or Compound Herb Cheese Butter recipe. You’ll need to make ahead or just use plain butter. Fresh cilantro, basil and other herbs can also be used, it’s up to your own tastes. Experiment!
COOKING TIMES FOR STEAK (BASED ON 1 INCH THICKNESS)
If you like your steak rare or well done, here is a quick breakdown of internal temperatures for each:
Rare – 140°F
Medium Rare – 150°F
Medium – 160°F
Well Done – 170°F
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.