Grilled Rib Eye Steak Recipe

Why Rib Eye Is the King of the Grill

A rib eye is naturally rich in fat marbling, giving it:

Big, beefy flavor
Tender texture
Self-basting juiciness on the grill

This recipe honors the cut by using simple seasonings, flame-kissed heat, and a brief rest to lock in juices.

INGREDIENTS

Steak

2 rib eye steaks, 1¼–1½ inches thick (bone-in or boneless)
1–2 tbsp olive oil
1½–2 tsp kosher salt
1 tsp coarse black pepper
½ tsp garlic powder
½ tsp onion powder
Optional: pinch of smoked paprika
Optional: fresh rosemary or thyme sprigs (for basting)

Compound Butter (Optional but Amazing)

4 tbsp softened unsalted butter
1 tbsp chopped fresh parsley
1 small garlic clove, minced
Pinch of salt + pepper
Splash of lemon juice (optional)

Mix and refrigerate.

STEP-BY-STEP INSTRUCTIONS

1. Prep the Steaks

Pat steaks dry with paper towels (very important for crust).
Pre-season with olive oil, salt, pepper, garlic powder, and onion powder.
Let them rest at room temperature 25–30 minutes before grilling to cook evenly.

Pro Tip: Salt 45 minutes ahead for even deeper flavor—this dry brines the meat.

2. Preheat the Grill

You want very hot heat.

Gas Grill:

Preheat on HIGH for 10–15 minutes (500–550°F / 260–290°C).
Clean and oil the grates.

Charcoal Grill:

Build a two-zone fire: one side blazing hot for searing, the other cooler for finishing.
When coals are white-hot and glowing, it’s ready.

3. Grill the Rib Eye

FOR CLASSIC SEAR (Most Common Method)

Place steak directly over high heat.
Sear 3–4 minutes without moving.
Flip and sear the other side 3–4 minutes.
Move to cooler side of grill (indirect heat) to finish cooking.

Estimated Times By Doneness

Rare: 120–125°F (49–52°C) → ~6–7 minutes total
Medium-rare: 130–135°F (54–57°C) → ~7–9 minutes
Medium: 140–145°F (60–63°C) → ~9–11 minutes
Medium-well: 150–155°F (65–68°C) → 12+ minutes

Use an instant-read thermometer for accuracy.

Optional Flavor: Herb Basting

During the last 2 minutes:

Add a pat of butter + rosemary/thyme onto each steak.
Let it melt and drip into the flames for smoky, herbal aroma.

4. Reverse Sear Option (For Thick Cuts 1¾–2 Inches)

Cook steak indirectly first at 250–275°F (120–135°C) until internal temp hits:
- 115°F for medium-rare
Move over high heat and sear each side 1–2 minutes for a crust.

This method gives the most even pink center and amazing tenderness.

5. Rest the Steak

Remove from grill and rest 5–10 minutes loosely tented with foil.

Why?
Resting lets internal juices redistribute so the steak stays juicy when sliced.

6. Slice & Serve

Top with compound butter.
Slice against the grain if serving carved.
Serve with grilled vegetables, baked potatoes, chimichurri, or garlic bread.

EXPERT TIPS FOR PERFECT RIB EYE

1. Dry the Steak Thoroughly

Moisture prevents browning—dry surfaces crisp and char beautifully.

2. Don’t Over-Season

Rib eye is flavorful; salt + pepper + a little garlic powder is plenty.

3. Use Tongs, Not a Fork

Piercing the meat lets juices escape.

4. Proper Grill Marks

Place steak at 2 o’clock angle → After 2 minutes, rotate to 10 o’clock → Flip and repeat.

5. Manage Flare-Ups

Rib eye’s fat can ignite flames:

Move steak to cooler zone if needed.
Keep lid closed during flare-ups.

STORAGE & REHEATING

Fridge: Up to 3 days
Freeze: Up to 2 months
Best Reheat: In a 250°F (120°C) oven for 10–12 minutes, then quick 30-second sear if desired.

OTHER RECIPES

A nice rib eye steak recipe to try !
Ingredients:

# 2 beef rib eye steaks, about 8-12 ounces each (look for natural or organic beef)
# 1/4 cup
# 1/4 cup
# 1 garlic clove, minced
# 1/2 teaspoon dried oregano leaves

Instructions:

# In a mixing bowl, combine the steak sauce, dressing, garlic and oregano (Save 1/8 cup of the mixture)
# Put the rib eye steaks in a large resealable plastic bag
# Pour remaining 3/8 cup of the marinade over steaks and seal the bag
# Place in refrigerator for al least 30 minutes to marinate
# Turn on your grill to medium-high heat
# Remove rib eye steaks from bag and marinade and discard the marinade
# Place the rib eye steaks on your grill and cook about 4 - 5 minutes on each side or until medium doneness (160 degrees F will be medium doneness)
# Serve drizzled with the saved 1/8 cup marinade mixture

Serve this grilled rib eye steak with some grilled vegetables and a salad of mixed greens with my Balsamic Vinaigrette Dressing ..delicious indeed...enjoy it !

VIDEO:

The Perfect Rib Eye Marinade

THE PERFECT RIB-EYE STEAK MARINADE

Why This Marinade Works

Rib-eye steaks already have great marbling, but a balanced marinade adds:

Acidity → slightly tenderizes and brightens
Salt & umami → deeply seasons the meat
Aromatics & herbs → boost complexity
Fat → helps flavors penetrate and improves browning

This marinade is bold enough for grilling, pan-searing, or broiling.

Ingredients (For 2–4 Rib-Eyes)

Main Marinade Base

1/3 cup soy sauce
1/3 cup olive oil
3 tbsp Worcestershire sauce
2 tbsp balsamic vinegar (or red wine vinegar)
2 tbsp fresh lemon juice
2 tbsp brown sugar or honey
1 tbsp Dijon mustard
1 tbsp liquid smoke (optional but great for indoor cooking)

Fresh Aromatics & Herbs

4 cloves garlic, minced or crushed
2 tsp onion powder
1–2 tsp freshly ground black pepper
1 tsp paprika (sweet or smoked)
1 tsp dried thyme or rosemary
½ tsp red pepper flakes (optional for heat)

For the Steaks

2–4 rib-eye steaks, 1 to 1½ inches thick
1–2 tbsp butter for finishing
Optional: fresh herbs for serving (parsley, rosemary, thyme)

Instructions

1. Prepare the Marinade

In a large mixing bowl or a resealable bag, combine:
- soy sauce
- olive oil
- Worcestershire
- balsamic vinegar
- lemon juice
- brown sugar
- Dijon mustard
- garlic
- onion powder
- pepper
- paprika
- thyme/rosemary
- (liquid smoke if using)
Whisk until emulsified and slightly thickened.
The mixture should taste bold, salty, sweet, and tangy all at once.

2. Marinate the Rib-Eyes

Pat steaks dry with paper towels.
Place steaks into the marinade, ensuring full contact on both sides.
Seal the bag or cover the dish tightly.

Marinating Times

Minimum: 1 hour
Great: 4 hours
Maximum: 8 hours (beef can handle longer, but the flavors are strongest at 4–6 hours)

Rotate the steaks halfway through if possible.

3. Remove Steaks & Prep for Cooking

Remove steaks from marinade and let excess drip off.
Pat lightly with paper towels—just enough to dry the surface for browning.
Let the steaks rest at room temperature for 20–30 minutes before cooking.

4. Grill or Sear the Steaks

Grilling

Preheat grill to high heat (230–260°C / 450–500°F).
Sear steaks 3–4 minutes per side.
Move to indirect heat to finish to your preferred doneness.

Pan-Searing

Heat a cast-iron skillet over high until smoking.
Add a little oil, then the steaks.
Sear each side 2–3 minutes for crust.
Add butter, garlic, and herbs; baste until done.

Internal Temperature Guide

Rare: 50–52°C (122–125°F)
Medium-Rare: 55°C (130°F) ✔ recommended
Medium: 60–63°C (140–145°F)
Medium-Well: 65–68°C (150–155°F)

5. Rest & Finish

Transfer steaks to a warm plate.
Top with a small pat of butter.
Rest 5–10 minutes to allow juices to settle.
Slice against the grain and serve.

Extra Add-Ons (Optional but Amazing)

Herb Butter Topping

2 tbsp softened butter
1 tsp chopped parsley
½ tsp minced garlic
pinch of salt

Steakhouse-Style Additions

sautéed mushrooms
crispy onions
garlic mashed potatoes
charred green beans

Heat Boosters

drizzle with chili oil
sprinkle with cayenne
add a spoonful of chimichurri

OTHER RECIPES

INGREDIENTS

* 1 (12 ounce) bottle red wine vinegar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon minced garlic
* 1/2 tablespoon minced onion
* 1 teaspoon ground black pepper
* 2 (10 ounce) beef rib eye steaks

INSTRUCTIONS

1. In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.
The rib eye steak marinade recipe is ready to serve...enjoy the feast ! Nice !

VIDEO:

BOB'S GRILLED RIB-EYE STEAKS

Ingredients (Serves 2–4)

2–4 rib-eye steaks (about 1 to 1½ inches thick)
2 tbsp olive oil
1–1½ tsp kosher salt (or to taste)
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika (optional for a smokier crust)
½ tsp dried thyme or rosemary (optional)
1 tbsp butter per steak
Fresh garlic or herbs for basting (optional)

Instructions

1. Prep the Steaks

Remove steaks from the fridge at least 30 minutes before grilling.
Pat dry thoroughly—this ensures a better crust.
Rub both sides with olive oil, then season generously with:
- salt
- black pepper
- garlic powder
- onion powder
- paprika and herbs if using

Let the steaks rest while you heat the grill.

2. Heat the Grill

Preheat to high heat (230–260°C / 450–500°F).
Clean and oil the grates.

3. Grill the Rib-Eyes

Place steaks on the hot grill and sear 3–4 minutes without moving them.
Flip and grill another 3–4 minutes.
For medium doneness:
- Cook to 55–57°C (130–135°F) internal temperature.
Add a tablespoon of butter on each steak during the last minute for a glossy finish.

Approximate cook times:

Rare: 5–6 min total
Medium-rare: 6–8 min
Medium: 8–10 min
(Depending on steak thickness & grill heat)

4. Rest the Steaks

Remove from grill and rest 5–10 minutes before slicing.
This allows juices to redistribute.

Serving Suggestions

Serve with grilled corn, roasted potatoes, chimichurri, or a simple green salad.
For extra flavor, top with garlic herb butter or sautéed mushrooms.

OTHER RECIPES

INGREDIENTS

Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery salt
Onion salt
Garlic salt
Kitchen bouquet
butter (use 1 stick or 1/2 cup for 6 steaks)

INSTRUCTIONS

Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill.
Grill steaks until of desired doneness, basting with the butter as needed.

Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil. The rib eye steak marinade recipe is ready to serve...nice one ! Enjoy it !
rib-eye-steak.

VIDEO:

PANFRIED PEPPER RIB EYE STEAKS

You can never truly appreciate the marvel of this pan-fried ribeye steak until you have prepared it in your own kitchen. Pair this delightful dish with a generous serving of roasted garlic mashed potatoes and a traditional salad, and your loved one will be grateful. Prepare this steak recipe for a romantic Valentine's Day dinner at home, or for any occasion throughout the year! Just keep in mind: an overcooked steak cannot be salvaged. Lean towards rare, or utilize your meat thermometer for assistance.

What is the optimal cooking method for a ribeye steak?

You have the option to grill a steak or even air fry one. However, I believe that a skillet-fried steak is exceptionally delicious. Cooking a ribeye in a pan on the stove allows for an excellent sear all around. Additionally, due to the generous seasoning and the use of butter, the meat becomes incredibly flavorful. Speaking of butter, you can drizzle some of that rich, tasty leftover butter over your steak and mashed potatoes. This is something you miss out on with a grilled steak!

Should I use oil or butter to cook a ribeye?

I prefer to use a combination of both. The oil has a higher smoke point, which means it won't burn when you increase the heat. On the other hand, butter imparts wonderful flavor. Using both slightly reduces the smoke factor while providing a pleasant sizzle that helps the fat on the exterior of the steak to crisp up.

A great Rib eye steak marinade recipe to try ! Nice !

INGREDIENTS

2 large potatoes (about 1 1/4 lb.)
Olive oil
Salt
3 tbsp. grated Parmesan cheese
1 med. sized onion
2 beef rib eye steaks, each 1 inch thick
1 tsp. coarsely ground black pepper
1/4 c. balsamic or red wine vinegar

INSTRUCTIONS
About 30 minutes before serving, preheat boiler if manufacturer directs. Slice unpeeled potatoes crosswise into 1/4 inch slices.
On ungreased jelly roll pan, arrange potatoes in a single layer, overlapping slightly if necessary. Drizzle potatoes with 2 tablespoons olive or salad oil and sprinkle with 1/2 teaspoon salt.
Place jelly roll pan with potatoes in broiler about 4 inches from source of heat. Broil potatoes 10 minutes turning them once.
Sprinkle potatoes with Parmesan cheese. Broil 3 to 4 minutes longer until cheese melts and potatoes brown.
While potatoes are broiling, dice onion. In 12 inch skillet over medium heat in 1 tablespoon hot olive or salad oil, cook onion until tender with slotted spoon, remove onion to bowl.

Sprinkle rib eye steaks with pepper and 1/2 teaspoon salt. In same skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook steaks until browned on both sides, about 8 minutes for rare or until of desired doneness. Place steaks on warm platter. Keep warm.
Reduce heat to medium, spoon off fat. Add vinegar and cook onion.
Cook 1 minute, stirring to loosen brown bits on bottom of skillet.
Spoon onion mixture over steaks. Arrange Parmesan potatoes around steaks. To serve cut each steak in half. The rib eye steak marinade recipe is ready....enjoy the steak...hmm..delicious !

bobs-grilled-rib-eye-steaks.

Rib Eye Steak Marinade

This steak marinade ranks among the best recipes on my website! It is my preferred method for transforming tough, economical cuts into succulent, flavor-rich steaks that nearly dissolve in your mouth.

Reasons for the Popularity of This Marinade

It is completely reliable! Even if you feel apprehensive about cooking steak, this marinade ensures juicy, flavorful outcomes every single time.

It allows the steak to shine! This is NOT one of those marinades that conceals the steak; rather, it enhances its natural qualities. The ideal combination of spices, herbs, and acidity elevates the inherent flavor of the meat!

It is suitable for all seasons! Grill it outdoors during the summer or sear it to perfection in a skillet when it is cold outside. This marinade is delicious regardless of the method!

Required Ingredients

Overhead view of labeled ingredients.

Soy-Free Option: Replace soy sauce with coconut aminos for a soy-free alternative.

Lemon Juice Alternatives: If you do not have lemon juice, you may substitute it with lime or orange juice, or a few tablespoons of balsamic vinegar or apple cider vinegar, or even a tablespoon of whole grain or Dijon mustard for an added kick.

Italian Seasoning: If you are not particularly fond of Italian seasoning, you can reduce it to 1 tablespoon or opt for a different seasoning blend. Cajun, chipotle, and southwest flavors would all work wonderfully!

How to Prepare Steak Marinade

Basic pantry ingredients come together in this remarkable steak marinade recipe to provide you with incredible flavor and perfectly cooked, juicy steak! Be sure to try my Tri-Tip Marinade next!

Combine: In a small bowl, mix soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes, whisking until well blended.

Marinate: Place 4 pounds of your preferred steaks into a zip lock bag. Pour the marinade over the steaks, seal the bag, and let it marinate for 2 hours or overnight.

Steak Inquiries? I Am Here to Assist (Frequently Asked Questions)

How can you ensure a steak is tender?

I incorporate lemon juice into my marinade to help break down tough fibers and soften the steak. For particularly tough cuts, I also pound the meat prior to cooking.

What causes my steak to be tough and chewy?

This typically indicates that the fibers did not break down sufficiently. Tender cuts require quick, high heat, while tougher cuts benefit from slow cooking with moisture to maintain tenderness.

What is the recommended marinating time for steak?

A minimum of 2 hours is advisable, although marinating overnight yields even better flavor and tenderness. However, do not marinate the steaks for more than 24 hours, as the lemon juice will begin to break down the steak, resulting in a tough and mushy texture.

A side view of a glass jar containing steak marinade.

Preparing and Storing Leftover Steak Marinade

Preparation: The marinade can be prepared 2-3 days ahead of time and stored in the refrigerator. Allow it to sit at room temperature for one to two hours before adding the steak to ensure the olive oil is not solidified.

Unused Marinade: *It is imperative to never reuse a marinade that has been in contact with raw meat! If you desire additional marinade for basting or creating a sauce, reserve some before introducing the raw steaks.

Additional Information

Servings: This recipe yields approximately 1 ⅔ cups of marinade, sufficient for marinating up to 4 pounds of steak.

Cooking Steaks in a Skillet: Preheat the skillet on high heat before placing the steaks inside. Add the marinated steaks and cook each side for 3 minutes or until a brown crust forms on the exterior. Lower the heat to medium-high and cook the steaks to your preferred doneness. My steaks required about 10 minutes, flipping three times to achieve a medium-well finish. Optionally, top the steaks with salted butter and garnish with fresh parsley.

Recipe to try...great taste !

This rib eye steak marinade recipe makes enough for four 3/4 inch thick ribeye steaks.
INGREDIENTS

1 cup extra virgin olive oil
1/4 cup Worcestershire sauce
1/4 cup A-1 Sauce
1 teaspoon Johnny's Seasoning Salt
4 to 6 cloves garlic, chopped (reserve 1/4 cup of this marinade to brush on the ribeyes as they cook)

INSTRUCTIONS
Marinate the ribeyes in this mixture at least 4 hours, and preferably overnight in the fridge. A couple hours before grilling, remove the steaks from the refrigerator and let them warm up to room temperature. The rib eye steak marinade recipe is ready to serve...enjoy the rib eye..! Nice one ! Enjoy it !

panfried-pepper-rib-eye-steaks

Rib-Eye Steak in Gremolata-Like Marinade

A nice rib eye steak marinade recipe to try !

Ingredients Rib-eye:

* 8 cloves garlic, chopped

* 1 cup chopped parsley leaves (about 1/2 bunch)

* 1 lime, zested and juiced

* 1/4 cup olive oil

* Salt and freshly ground black pepper

* 2 (1-inch) thick rib-eye steaks

Smokey poblano cream sauce:

* 2 large poblanos

* 1/2 cup freshly chopped parsley leaves

* 2 limes, zested and juiced

* 1/4 cup half-and-half

* Salt and freshly ground black pepper

Watermelon salad:

* 1 (5-pound) watermelon, peeled, sliced and seeds removed

* 1 carton raspberries

* 1 cup chopped fresh coconut

* 4 ounces feta, crumbled

* 1/4 cup chopped sweet onion

* 1/4 cup red wine vinegar

* 1/2 cup extra-virgin olive oil

* Vanilla salt

* Pinch cayenne

* 1 cup chopped mint leaves

INSTRUCTIONS

Fig balsamic glazed onions:

* 1 red onion, sliced thick

* 1 cup dried mission figs, halved

* 2 cups balsamic vinegar

* 1/2 teaspoon red chili flakes

* Olive oil

* Salt and freshly ground black pepper

For the rib-eye:

Combine all the ingredients and spread half over the top of rib eye steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. Flip steaks once while marinating. Heat grill to medium-high heat. Grill rib eye steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes.

For the cream sauce:

Grill poblano peppers until they are charred and soft. Remove to a cutting board and chop. Add them to a blender along with the remaining ingredients and blend until smooth * Transfer to a serving bowl. For the salad: Place watermelon slices on the grill until they get nice char marks. Remove to a cutting board and chop. Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta. In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine. Pour over the watermelon mixture, add mint, and toss.

For the onions:

In a medium saucepan over low heat, add the figs, balsamic vinegar and chili flakes. Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl. Add the onions and drizzle with olive oil. Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour. Place on the grill for a few minutes to char each side. Serve rib-eyes steak with cream sauce, salad and glazed onions. Cool. Enjoy the Rib-Eye Steak in Gremolata-Like Marinade recipes !!!

bobs-grilled-rib-eye-steaks recipe

Rib-Eye Steak in Gremolata-Like Marinade Video :

Greek-Style Rib Eye Steaks

A nice rib eye steak marinade recipe to try !

INGREDIENTS

* 1 1/2 teaspoons garlic powder

* 1 1/2 teaspoons dried oregano

* 1 1/2 teaspoons dried basil

* 1/2 teaspoon salt

* 1/8 teaspoon pepper

* 2 beef rib-eye steaks (1 1/2 inches thick)

* 1 tablespoon olive or vegetable oil * 1 tablespoon lemon juice * 2 tablespoons crumbled feta or blue cheese * 1 tablespoon sliced ripe olives

INSTRUCTIONS

1. In a small bowl, combine the first five ingredients; rub onto both sides of rib eye steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145 degrees F, medium, 160 degrees F, well-done, 170 degrees F). Sprinkle with lemon juice, cheese and olives. The rib eye steak recipe is ready to serve immediately. Enjoy the steak !

perfect-rib-eye-steak marinade

Greek-Style Rib Eye Steaks Video :