By Becky Hardin
Published Sep 7, 2022
Grilled Ribeye is an easy dinner that always satisfies! Steaks are first marinated in a simple mix of olive oil, garlic, and rosemary before being grilled to your desired level of doneness. When made just right, this cut of meat always turns out deliciously tender and flavorful.
What’s in This Grilled Ribeye Steak Recipe?
What makes these Grilled Ribeye Steaks a step above the rest is the marinade. It’s a very simple combination of olive oil, garlic, and rosemary. The garlic and rosemary work in tandem to add a flavorful and aromatic element to the meat that enhances the natural flavors rather than overpowering them. Plus, the olive oil helps make the steaks even more tender than they already are.
- Olive Oil: Helps the seasonings adhere to the steak, and prevents the steak from sticking to the grill.
- Garlic: Adds a savory and earthy element to the marinade.
- Rosemary: Adds a fresh and herbal element to the marinade.
- Ribeye Steaks: A juicy, fatty cut of meat that’s perfect for grilling.
- Salt + Pepper: Enhances the natural flavor of the ribeyes.
Notes from the Test Kitchen
- Trim any excess exterior fat from the steaks. This will help improve their texture and reduce the probability of them setting on fire.
- Let the steaks come to room temperature for a more even cook.
- Try this steak marinade (click here) for a slightly different flavor profile.
- Pat a generous amount of seasoning into the meat to bring out its natural flavors.
- Pull the steaks off the grill a bit before your desired level of doneness; they’ll continue to cook a bit as they rest.
- Slice the steaks against the grain for the most tender bite
Temperature Guide for Grilled Ribeye Steaks
For a 1-inch thick ribeye, follow these cooking time guides *:
- Rare (135°F): Cook for 4 minutes on the first side and 3-4 minutes on the second side.
- Medium Rare (140°F): Cook for 5 minutes on the first side and 4-5 minutes on the second side.
- Medium (150°F): Cook for 6 minutes on the first side and 4-5 minutes on the second side.
- Medium-Well (155°F): Cook for 7 minutes on the first side and 5-6 minutes on the second side.
- Well Done (165°F): Cook for 8 minutes on the first side and 6-7 minutes on the second side.
*Adjust the cooking time for each side by 1 minute in either direction for each ¼-inch change in thickness.
Ingredients1x2x3x
- ▢ ¼ cup olive oil
- ▢ 4 cloves garlic minced
- ▢ 1 teaspoon chopped fresh rosemary
- ▢ 2 ribeye steaks
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon freshly ground black pepper
Video
Instructions
- Combine the olive oil, garlic, and rosemary in a small dish. ¼ cup olive oil, 4 cloves garlic, 1 teaspoon chopped fresh rosemary
- Place the steaks in shallow bowl or casserole dish. 2 ribeye steaks
- Pour the garlic rosemary mixture over the steak. Use tongs to turn the steak over to coat it well.
- Let the steak marinate for at least 1 hour.
- 30 minutes prior to grilling, bring the steak to room temperature.
- Preheat the grill to medium-high heat (400-450°F).
- Season the steak well with plenty of salt and a couple pinches of pepper. 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Grill the steak for about 10 minutes, flipping halfway through for medium rare.
- Continue grilling for a couple minutes longer if desired.
- Let the steaks rest for 10 minutes before serving.
Equipment
- Grill or Indoor Grill Pan
- Instant Read Meat Thermometer
Becky’s Tips
- For a 1-inch thick ribeye, follow these cooking time guides : Rare (135°F): Cook for 4 minutes on the first side and 3-4 minutes on the second side. Medium Rare (140°F): Cook for 5 minutes on the first side and 4-5 minutes on the second side. Medium (150°F): Cook for 6 minutes on the first side and 4-5 minutes on the second side. Medium-Well (155°F): Cook for 7 minutes on the first side and 5-6 minutes on the second side. Well Done (165°F): Cook for 8 minutes on the first side and 6-7 minutes on the second side. Adjust the cooking time for each side by 1 minute in either direction for each ¼-inch change in thickness.
- Trim any excess exterior fat to prevent the steak from catching on fire.
- Let the steaks come to room temperature before grilling to avoid tough, unevenly-cooked steak.
- Season the meat generously to bring out the natural flavors. Some of the seasoning may fall off during the process of grilling, so be sure to pat it into the meat.
- Pull the steaks off the grill about 5°F before your desired level of doneness. They will continue to cook as they rest.
- Let the steaks rest for 5-10 minutes after grilling to seal in the juices.
- Slice the steaks against the grain.
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Suggestions
Steak and potatoes? Yes, please! Try Air Fryer Potatoes , Herb Roasted Potatoes , Smashed Potatoes , or Instant Pot Mashed Potatoes . If you’re not in the mood for potatoes, be sure to make grilled zucchini and grilled vegetables !
How to Grill Ribeye Steaks Step by Step
Marinate the Steaks: Combine ¼ cup of olive oil, 4 minced cloves of garlic, and 1 teaspoon of chopped fresh rosemary in a small dish. Place 2 ribeye steaks in a shallow bowl or casserole dish. Pour the garlic rosemary mixture over the steak. Use tongs to turn the steak over to coat it well. Let the steak marinate for at least 1 hour.
Grill the Steaks: 30 minutes prior to grilling, bring the steak to room temperature. Preheat the grill to medium-high heat (400-450°F). Season the steak well with 1 teaspoon of kosher salt and ½ teaspoon of pepper. Grill the steak for about 10 minutes, flipping halfway through for medium rare. Continue grilling for a couple minutes longer if desired. Let the steaks rest for 10 minutes before serving.
How to Store and Reheat
Store leftover grilled ribeye in an airtight container in the refrigerator for up to 4 days. Reheat on the grill until warmed through, about 5 minutes, or bake in a 300°F oven until warmed through, about 8-10 minutes.
How to Freeze
Freeze grilled ribeye in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
No. There is enough fat in the beef and marinade to prevent sticking. The additional oil will drip into the flames, causing the steak to char.
Ribeye is naturally tender, so you do not need to marinate it for a long time before cooking. But for this recipe, it does infuse a lot of flavor. 1 hour is sufficient.
I recommend grilling steaks on medium-high heat, about 400-450°F.
Unless you are cooking a thick cut of steak, it is best to leave the grill open.
Yes. Follow the recipe through step 5, then preheat the oven to 275°F. Set a wire rack in a rimmed baking sheet, and place the steak on top. Bake for 15 minutes, then transfer to a cast-iron skillet and sear in 1 tablespoon of oil for 2 minutes per side, or until the steaks reach your desired level of doneness. This is called reverse searing, and it will yield the best results.
Yes, but be aware that grass-fed beef tends to cook faster than corn-fed.
More Steak Recipes To Try
- Steak and Potatoes
- Chicken Fried Steak
- Baked Steak
- Steak and Lobster
- Ribeye Steak
Grilled Ribeye Recipe
Equipment
- Grill or Indoor Grill Pan
- Instant Read Meat Thermometer
Ingredients
- ¼ cup olive oil
- 4 cloves garlic minced
- 1 teaspoon chopped fresh rosemary
- 2 ribeye steaks
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Combine the olive oil, garlic, and rosemary in a small dish. ¼ cup olive oil, 4 cloves garlic, 1 teaspoon chopped fresh rosemary
- Place the steaks in shallow bowl or casserole dish. 2 ribeye steaks
- Pour the garlic rosemary mixture over the steak. Use tongs to turn the steak over to coat it well.
- Let the steak marinate for at least 1 hour.
- 30 minutes prior to grilling, bring the steak to room temperature.
- Preheat the grill to medium-high heat (400-450°F).
- Season the steak well with plenty of salt and a couple pinches of pepper. 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Grill the steak for about 10 minutes, flipping halfway through for medium rare.
- Continue grilling for a couple minutes longer if desired.
- Let the steaks rest for 10 minutes before serving.
Video
Notes
- For a 1-inch thick ribeye, follow these cooking time guides : Rare (135°F): Cook for 4 minutes on the first side and 3-4 minutes on the second side. Medium Rare (140°F): Cook for 5 minutes on the first side and 4-5 minutes on the second side. Medium (150°F): Cook for 6 minutes on the first side and 4-5 minutes on the second side. Medium-Well (155°F): Cook for 7 minutes on the first side and 5-6 minutes on the second side. Well Done (165°F): Cook for 8 minutes on the first side and 6-7 minutes on the second side. Adjust the cooking time for each side by 1 minute in either direction for each ¼-inch change in thickness.
- Trim any excess exterior fat to prevent the steak from catching on fire.
- Let the steaks come to room temperature before grilling to avoid tough, unevenly-cooked steak.
- Season the meat generously to bring out the natural flavors. Some of the seasoning may fall off during the process of grilling, so be sure to pat it into the meat.
- Pull the steaks off the grill about 5°F before your desired level of doneness. They will continue to cook as they rest.
- Let the steaks rest for 5-10 minutes after grilling to seal in the juices.
- Slice the steaks against the grain.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
