A Bone In Ribeye grilled that has a nice sear on the outside with an internal temperature of medium rare is pure perfection. No need for any sauces and fancy recipes. Just a good quality ribeye steak, a few seasonings, a gas grill and the right grilling technique is all you need to make a fantastic medium rare grilled thick ribeye steak. When I hear the phrase, “Big Juicy Steak” I immediately think of a grilled thick ribeye steak!
Bone In Ribeye Steak
If you are grilling a thick cut ribeye you need to decide if you want a boneless or bone in ribeye, Keeping the bone in the steak increases the flavor of the meat compared to boneless. The bone itself helps flavor the meat and keeps the ribeye juicy. If you want to go boneless, that’s not a terrible choice either because more surface area of the steak gets sear marks. However, bone in is typically known as the best route to go when grilling.
How do you prepare a ribeye?
First step is taking the beef out of the refrigerator. You want the steak to sit out for a 1/2 hour until it comes up to room temperature. The reason why you want a room temperature steak going on the grill is because it will help keep an even internal temperature. You don’t want the middle of the ribeye to be too rare.
Raw Bone in Ribeye on Plate
How do you season your ribeye?
Its very simple. Salt, Pepper, and Onion Powder is all you need. Because the bone in ribeye steak is at least 2 inches thick, you want to aggressively season the entire surface area of the steak especially with the kosher salt. As you can see below, the ribeye has a tremendous amount of fat marbled into the meat. That’s where the flavor comes from and that’s why the ribeye is so juicy.
How to grill bone in Ribeye steak?
A ribeye grilled that is at least two inches thick is not difficult. First step is prepare your grill. Open up your grill, is it messy? Make sure you have clean grill grates and the bottom of the grill is free of burnt char. The last thing you need is flare ups from a dirty grill. Flare ups are a very real possibility when grilling a ribeye with a lot of fat that will drip.
Bring your grill up to 475 degrees F. Once the grill is up to temp, place the steak over direct heat and close the lid. After 5 minutes, rotate the Ribeye 90 degrees. After another 5 minutes, flip the Ribeye over. You only want to flip the meat once. After 5 minutes rotate again and then check temp. You want to take it off the grill once you hit 125 degrees F.
Bone in Ribeye on Grill
Bone in Ribeye on grill with sear marks
Let Steak Rest.
Nothing is worse than grilling any cut of beef and immediately slicing it. Let your ribeye sit on the cutting board for 5 minutes before you even think of moving or slicing it. Just let your steak rest. It had a long work out on the grill! Let all those juices settle down so that they don’t going spilling out once the knife hits the beef.
Bone in Ribeye on cutting board with sear marks
Grilled Thick Cut Ribeye with sear marks on Cutting Board
Once the meat has had a chance to relax it’s time to slice this juicy meat perfection. This is a great meal for a meat eater with a hungry appetite or sliced up with a nice presentation for two or three people. Again, we are talking about almost 3 pounds of beef that is two inches thick.
Sliced Ribeye grilled rare on cutting board
Tips for grilling bone in Ribeye.
- Make sure you start with a clean grill. Nobody wants a dirty steak.
- Don’t put the steak on the grill right out of the refrigerator. Bring it up to room temp before throwing it on the grill.
- Let the steak sit before you slice it up. Let the juicy steak relax first.
Hope you enjoyed this medium rare grilled thick ribeye steak recipe. It’s a simple recipe for your gas grill, but every bite is tremendous if you prepare and grill your steak correctly. If you like this ribeye recipe from Sear marks, try these other beef recipes. Just click the links below!
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Grilled Steak with blue cheese
Bone In Ribeye
Big Juicy Steak is the best way to describe a Bone In thick cut Grilled Ribeye Steak. Grilled Beef perfection!
Ingredients
- 1 2.75 ounce Bone In Ribeye
- Salt
- Pepper
- Onion Powder
Instructions
Take the ribeye out of the refrigerator and let sit until it hits room temperature.
Liberally season the ribeye with salt, pepper, and onion powder.
Bring the gas grill up to 475 degrees F
Place the ribeye steak over direct heat.
Grill for 5 minutes then rotate 30 degrees and grill for another 5 minutes
Flip the steak
Grill for 5 minutes.
Check temperature
Take off the grill and let rest for 5 minutes once the beef hits an internal temperature of 125 degrees F
Notes
Make sure the grill grates are clean before grilling. You don't want flare ups. Some char is ok, but a burnt ribeye would be a shame.
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