Ribeye steaks are one of the best cuts of beef – they’re both tender and flavorful, a combination that can be hard to come by! These steaks have enough interior marbling (the tiny specks of fat inside the meat that makes the steak juicy and flavorful) that you can just put these steaks right on the grill and not worry too much about drying them out, but why do that? When you buy a ribeye steak, you want an amazing flavor experience, and this recipe will give you the best grilled ribeye steaks you’ve ever enjoyed.
The secret to making a truly outstanding ribeye steak on your grill is to follow what is called the reverse sear method. Our best grilled ribeye steak recipe uses two types of heat, both indirect and direct, to evenly cook a steak on the inside while still giving you a beautiful char on the outside. Any grill can be setup to cook using the reverse sear method, just follow these easy instructions, and you’ll be on your way to grilling perfection!
Have you used the reverse sear method before? After trying it, were you impressed by how flavorful and juicy the steaks were? Let us know your thoughts on this recipe by leaving us a comment below.
- 4 Leahy’s Angus Beef Ribeye Steaks (cut at 1-1.25″ thick)
- LGCM Ultimate Steak & Roast Rub (or substitute your own favorite steak seasoning)
Take the steaks out of the refrigerator and place on a rack over a baking sheet. Liberally season with Steak and Roast Rub on all sides and let rest at room temperature while you are preparing your grill.
Set up your grill for two zone cooking – one side should have fire (direct heat) and one side should have no fire (indirect heat). On a gas grill, do this by turning on one set of burners, and leaving the other set off. On a charcoal grill, mound all of your charcoal on one side of the grill, and leaving the other side with no charcoal.
Heat your grill to medium-low heat (300ºF) and once the grill is hot, be sure to clean the grates with a brush to remove any previous residue.
Place the steaks on the indirect heat side of the grill, cooking for 15 minutes over the indirect heat, flipping them halfway through cooking.
After 15 minutes, turn the heat of the grill up to high heat (400ºF). Move the steaks to the direct heat side, and sear for approximately 3 minutes per side, until the steak reaches your desired level of doneness (135ºF internal temperature for medium rare, 145ºF for medium).
We recommend using tongs to hold the fat cap portion of the steak over the direct portion of the heat to ensure it caramelizes.
Remove the steaks from the grill and let rest for 5 minutes before serving. Enjoy!