How Long To Cook Ribeyes On The Grill?

Ribeyes are likely among your top choices if you enjoy tender, flavorful steaks. Perfectly grilling ribeye steaks requires the proper technique and timing. This article will walk you through the step-by-step process of how long to cook ribeyes on the grill.


Here is a list of ingredients you may require to broil ribeye steaks:

  • Sirloin fillets
  • Vegetable oil or olive oil
  • Sodium chloride and freshly powdered pepper
  • Optional marinade or seasoning compound (may contain garlic, herbs, spices, etc.).
  • Optional herbs or butter for marinating

Choosing The Right Ribeye

Several factors must be considered when selecting a ribeye steak to ensure the highest quality and flavor:

  • Grade: The USDA assigns grades to cattle based on their quality, with Prime being the highest grade and Choice and Select following behind. More marbling (intramuscular fat) contributes to the tenderness and flavor of prime-grade ribeyes. Choice grade is still a viable option, balancing cost and marbling.
  • Marbling: Marbling refers to the white strands of fat found within the muscle. A sirloin with more marbling is typically juicier and more flavorful. Look for steaks with evenly distributed, fine marbling throughout the flesh.
  • Color: The steak should be a vibrant shade of red. Steer clear of lackluster or discolored steaks. The fat should appear white and buttery, not yellow or gray.
  • Thickness: Generally speaking, a thicker ribeye will result in a more consistently cooked steak. Aim for at least 1 to 1.5 inches (2.5 to 3.8 cm) of thickness.
  • Texture: The texture of the steak should be firm and slightly elastic. Too tender steaks may have been excessively tenderized or are not as fresh.
  • Age: “Dry-aged” ribeyes are known for their enhanced flavor and tenderness despite not always being labeled as such. These might be more expensive.
  • Bone-In vs. Boneless: Certain ribeyes come with the bone, which adds flavor during preparation. In general, boneless ribeyes are simpler to handle and cook.
  • Source: Choose ribeyes from reputable sources, such as local butcher shops or high-quality grocery stores. They are more likely to offer superior trims and knowledgeable assistance.
  • Method of Cooking: Consider how you intend to prepare the steak. Ribeyes are typically finest when prepared with high-heat techniques such as grilling, pan-searing, and broiling.
  • Budget: The cost of ribeye steaks can differ. While higher grades and aged steaks are typically more expensive, there are options available to accommodate a variety of budgets.


  • Preparation of Ribeye: Allow the ribeyes to reach room temperature for approximately 30 minutes before barbecuing. This ensures that the sirloin is cooked evenly throughout.
  • Seasoning to impart flavor: Season the steak well on both sides with coarse salt and freshly ground black pepper. Garlic powder, rosemary, and paprika can also be used as spices.
  • Warming up the Grill: Bring your griddle to a high temperature. Ensure that the grates are thoroughly cleaned and oiled to prevent adhering.
  • Time to Grill Some Ribeyes: Grill each side for approximately 4 to 5 minutes for a medium-rare ribeye. Adapt the cooking time to your desired level of doneness.
  • Checking for Completion: Utilize an instant-read thermometer to determine the temperature of the interior. Aim for 130-135 degrees Fahrenheit (54-57 degrees Celsius) for medium-rare, 140 degrees Fahrenheit (60 degrees Celsius) for medium, and 150 degrees Fahrenheit (65 degrees Celsius) for medium-well.
  • Recuperating the Steak: Allow the ribeye to rest for approximately 5-10 minutes after barbecuing. This redistributes the fluids, ensuring a juicy bite.
  • Serving with Pleasure: Against the grain, slice the ribeye and position it on a plate. Think about serving it with compound butter or balsamic reduction.
  • Marinating and Braising: Marinades can lend an additional dimension of flavor. Choose marinades that contain oil, acid (such as citrus juice), and seasonings. Avoid sugary marinades, as they can cause food to cook.
  • Side Dishes to Complement Ribeyes: Complete your ribeye dish with grilled vegetables, a fresh salad, or garlic mashed potatoes.


  • If there is a layer of fat along the edge that can be clipped, do so. It adds no flavor and, when melted, causes problems and flare-ups.
  • The precision of seasoning is indispensable. Do not salt the meat more than a few minutes before cooking unless the preparation time is at least 60 minutes. Between these periods, it will extract water from the meat fibers without allowing sufficient time for reabsorption.
  • Do not omit the room-temperature rest before cooking, or the cooking time will significantly increase, and the exterior will be overcooked before reaching the desired temperature.
  • Flip the meat 90 degrees midway through cooking on each side to obtain the crisscross grill marks.
  • Pay attention to the post-cooking rest. It permits the meat fibers to reabsorb moisture, resulting in a more tender and juicy sirloin.
  • Please do not use sirloin sauce or marinade.

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