Grilling a perfect ribeye steak on a gas grill is all about timing and technique. Whether you’re a seasoned griller or just getting started, knowing how long to cook your ribeye ensures you get that juicy, flavorful bite every time.
You don’t want to overcook or undercook your steak, so mastering the ideal grilling time is key. In this guide, you’ll discover the best grilling times for different ribeye thicknesses and tips to achieve that perfect sear and tenderness on your gas grill.
Understanding Ribeye Steak and Grilling Basics
Grilling ribeye requires knowing the steak’s characteristics and factors that influence cooking times. This ensures you achieve ideal texture and flavor.
What Makes Ribeye Ideal for Grilling
Ribeye has abundant marbling, meaning intramuscular fat that melts during cooking, adding flavor and juiciness. Its tender muscle fibers make it more forgiving on the grill, preventing toughness. The steak’s thickness, usually between 1 to 1.5 inches, helps retain moisture while allowing a good sear. You get rich flavor and tender meat, perfect for direct heat grilling.
Key Factors Affecting Grilling Time
Thickness plays the largest role in grilling duration; thicker cuts take longer. Internal temperature control is crucial—you reach medium rare at 130°F to 135°F, medium at 135°F to 145°F. Grill temperature matters; a medium-high heat around 400°F to 450°F sears the outside while cooking evenly inside. You should also consider whether the steak rests before serving; resting allows juices to redistribute. Lastly, factors like starting temperature of the meat and environmental conditions influence time, so monitor carefully.
Preparing Your Gas Grill for Ribeye
Proper preparation of your gas grill ensures even cooking and a perfect sear on your ribeye. Focus on correct preheating and heat management to maintain consistent temperature.
Preheating and Temperature Settings
Preheat your gas grill to a temperature between 400°F and 450°F before placing the ribeye on the grates. This range provides sufficient heat for a good sear without burning the exterior. Keep the lid closed during preheating to maintain steady heat levels. Use an accurate grill thermometer to verify that the grill reaches the target temperature since built-in gauges often differ from actual surface temperature.
Using Direct vs. Indirect Heat
Use direct heat to sear the ribeye steak, positioning it directly over the gas burners. Sear each side for 2 to 3 minutes to develop a caramelized crust. After searing, move the steak to indirect heat by turning off one burner and placing the ribeye over the unlit side. This allows the steak to cook evenly to your desired internal temperature without flare-ups or over-charring. Indirect heat suits thicker cuts better by providing controlled cooking past the sear stage.
How Long to Grill Ribeye on Gas Grill by Thickness
Grilling ribeye depends heavily on the steak’s thickness. Adjust cooking times accordingly to achieve desired doneness while preserving juiciness and flavor.
Grilling Times for 1-Inch Ribeye
Sear your 1-inch ribeye for 4 to 5 minutes per side over direct heat at 400°F to 450°F. Flip once to develop a balanced crust. Aim for an internal temperature of 130°F for medium-rare. If you prefer medium doneness, increase time by 1 to 2 minutes per side.
Grilling Times for 1.5-Inch Ribeye
Sear the 1.5-inch ribeye for 5 to 6 minutes per side over direct high heat. After searing, move the steak to indirect heat and cook for an additional 3 to 5 minutes, monitoring the internal temperature closely. Target 130°F for medium-rare, extending cook time if you aim for medium.
Adjusting Time for Thicker Cuts
For ribeye steaks thicker than 1.5 inches, use a two-step method: sear 6 to 7 minutes per side, then transfer to indirect heat. Grill the thicker cuts for 5 to 10 additional minutes, depending on thickness and desired doneness. Rely on an instant-read thermometer to avoid overcooking. Rest the steak for 5 to 10 minutes post-grilling to retain juices.
Achieving Desired Doneness Levels
Mastering ribeye doneness depends on controlling grilling times and internal temperatures precisely. Your approach varies based on the target doneness, thickness of the steak, and grill temperature.
Rare to Medium-Rare Grilling Times
Aim for an internal temperature between 120°F and 135°F to reach rare to medium-rare. Sear 4 to 5 minutes per side on direct heat for a 1-inch ribeye. For thicker cuts around 1.5 inches, sear 5 to 6 minutes per side, then finish over indirect heat for 2 to 4 minutes. Use an instant-read thermometer to check the temperature, pulling the steak from the grill at 130°F if you want medium-rare. Let the steak rest 5 to 7 minutes to allow juices to redistribute before cutting.
Medium to Medium-Well Grilling Times
Target internal temperatures from 135°F to 150°F for medium to medium-well doneness. Sear 5 to 6 minutes per side on direct heat if your ribeye is 1 to 1.5 inches thick. For cuts thicker than 1.5 inches, sear 6 to 7 minutes per side, then move steaks to indirect heat for an additional 4 to 7 minutes. Monitor temperature closely and remove the steak around 145°F for medium and 150°F for medium-well. Resting for 7 to 10 minutes stabilizes the juices and enhances tenderness.
Well-Done Grilling Tips
Reach 155°F or higher for well-done ribeye without drying it out. Use a two-zone setup, searing 6 to 7 minutes per side on direct heat for steaks 1.5 inches or thicker. Transfer to indirect heat for 8 to 12 minutes, flipping occasionally to ensure even cooking. Internal temperature monitoring is critical; pull steaks at 160°F and allow a 5 to 10-minute rest. Consider marinating or applying a light oil coating to preserve moisture and prevent toughness during longer grilling times.
Additional Tips for Perfectly Grilled Ribeye
Mastering grilling techniques refines the quality of your ribeye and ensures each bite delivers maximum flavor and tenderness. Use these tips to elevate your grilling experience.
Resting the Steak After Grilling
Allow the ribeye to rest for 5 to 10 minutes after grilling to let juices redistribute evenly. Serving immediately causes juices to escape, resulting in a drier steak. Cover the steak loosely with foil during resting to retain warmth without causing sogginess.
Using a Meat Thermometer for Accuracy
Use an instant-read meat thermometer to monitor internal temperature precisely, avoiding guesswork. Insert it into the thickest part of the steak away from bone or fat. Aim for these target temperatures based on doneness preference:
| Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 120 – 125 |
| Medium-rare | 130 – 135 |
| Medium | 140 – 145 |
| Medium-well | 150 – 155 |
| Well-done | 160+ |
Check temperature after searing and during indirect cooking to prevent overcooking.
Flavor Enhancements and Seasoning
Season your ribeye generously with coarse salt and freshly ground black pepper before grilling to enhance natural beef flavors. Add minced garlic, rosemary, or thyme for aromatic complexity. Brush the steak with melted butter or olive oil mid-grilling to boost moisture and impart subtle richness. Avoid overpowering marinades that mask the ribeye’s intrinsic taste.
Conclusion
Grilling ribeye on a gas grill is all about balancing heat and timing to bring out its rich flavor and tenderness. Paying attention to steak thickness and using a meat thermometer will help you hit the perfect doneness every time.
Remember to let your ribeye rest after grilling to lock in those juicy flavors. With the right prep and technique, you’ll consistently serve up steaks that impress. Your next backyard cookout just got a whole lot better.