How to grill ribeye steak without flare-ups, dryness or overcooking

Struggling with flare-ups, dry steak or guessing doneness? Don’t ruin your ribeye! Learn how to cook ribeye steak perfectly every time.

Do you love ribeye steaks but end up battling flare-ups, dryness or uneven doneness? I’ve been there.

But with the right approach, you can serve up a juicy, perfectly cooked ribeye every time. I’ll walk you through the entire process

• How to slice for max flavor.
• What to look for when buying steaks.
• How to season them.
• How long to grill them.

Get the full Girls Can Grill ribeye recipe.

What is a ribeye steak?

The ribeye is cut from the rib primal, which runs from the chuck (near the shoulder) to the loin (closer to the rear). Because of that, ribeye steaks vary.

Some cuts have a section called the spinalis, a fatty, marbled cap that’s insanely flavorful. I always look for steaks with that fat cap and prefer them about 1 inch thick for even cooking.

You’ll also want to check for marbling. All those little white flecks of fat running through the meat? That’s where the flavor lives. The USDA actually uses the ribeye to grade beef either select, choice or prime, with prime being the most marbled (and the priciest).

You can also look at breed. Snake River Farms’ American Wagyu is richly marbled, and Certified Angus Beef is a consistent favorite.

How to season ribeye

Start with a high smoke point oil. Avocado oil is my go-to. Mix 2 tablespoons oil with 1 tablespoon of my Girls Can Grill Brisket Rub and a splash of soy sauce for umami.

The rub has kosher salt, coarse black pepper, garlic and other beef-friendly spices. If you don’t have it yet, a simple salt-pepper-garlic mix works too, but I promise mine takes it to the next level.

Brush this thick paste on all sides of your steak. Let the steaks rest at room temp while you heat up your grill.

How to prep your grill

You can use any grill: charcoal, gas, pellet or the Ninja FlexFlame. The key is to set it up with high heat around 500F degrees.

• Charcoal grill: Set up coals for direct heat. Hold your hand about 5 inches above the grate. If you can only keep it there for 2–4 seconds, it’s ready.
• Gas grill: Set burners to medium-high. Use the hood thermometer to hit 500F degrees.
• Pellet grill: Just set the temp to 500F.
• Ninja FlexFlame: I set mine to the Grill/Pizza function at 500F. You can add wood pellets for extra smoke.

How long to grill ribeye steak

There’s no one-size-fits-all answer. Timing depends on thickness, grill temp, starting temp of the steak and your preferred doneness. But for a 1-inch steak cooked over direct heat at 500F degrees, here’s the ballpark:

• Rare: ~5 minutes total (125F)
• Medium rare: ~8 minutes total (135F)
• Medium: ~10 minutes total (140–145F)
• Medium Well: ~12 minutes total (145-155F)
• Well done: ~12+ minutes (155F)

Don’t rely on time alone! Use a meat thermometer. I like the ThermoWorks RFX wireless probe. Insert it from the side into the center of the steak, then monitor temps on your phone while you grill.

Pull the steaks 5 degrees before your target temp. That’s because of carryover cooking. Your steak will keep heating for several minutes after it’s off the grill.

Grilling tips for perfect ribeyes

• Press gently with your spatula when the steak hits the grill for solid grill marks.
• Turn 90 degrees after 2-3 minutes for that restaurant-style diamond pattern.
• Flip once, then cook to your final internal temp (minus 5 degrees).
• Keep the lid closed as much as possible to avoid flare-ups from the ribeye’s fat.

When they’re done, move the steaks to a clean pan and rest them 5-10 minutes. This locks in juices and finishes carryover cooking.

How to slice and serve ribeye

You can serve steaks whole, but I prefer slicing to share. First, I slice off the spinalis cap (my favorite part) and cut it into pieces so everyone gets a taste. Then slice the eye of the ribeye against the grain for tenderness.

If you’re not serving all the steaks right away, don’t slice the extras. Keep them whole to retain moisture, then slice cold or after reheating.

How to reheat steak

Microwaving will raise the temp beyond your original doneness, so just plan for that. You can also gently reheat it in a sous vide bath. Or be like me and just enjoy it cold.

If you follow these steps, flare-ups, dryness and overcooking will be a thing of the past. You’ve got this.