Grilling a ribeye steak on a gas grill is a great way to enjoy a juicy, flavorful meal without much hassle. With the right technique, you can achieve that perfect sear and tender inside every time. Whether you’re a beginner or just looking to sharpen your grilling skills, mastering this process will elevate your backyard cookouts.
You don’t need fancy equipment or complicated steps to get restaurant-quality results. By understanding how to prepare your steak, control the grill’s heat, and time the cooking just right, you’ll impress your family and friends with a mouthwatering ribeye that’s packed with flavor. Let’s dive into the essentials of grilling ribeye steak on a gas grill and make your next barbecue a success.
Choosing the Right Ribeye Steak
Selecting the right ribeye steak forms the foundation of a successful grilling experience. Quality and preparation directly impact flavor and texture.
Selecting the Best Cut and Grade
Choose ribeye steaks with bright red color and firm texture. Look for cuts with abundant marbling, as intramuscular fat enhances juiciness and flavor. USDA Prime or Choice grades provide optimal tenderness and taste. Opt for steaks at least 1 to 1.5 inches thick to ensure even cooking. Bone-in ribeyes add extra flavor but require slightly longer grilling time.
Preparing the Steak for Grilling
Trim excess fat sparingly to avoid flare-ups but maintain marbling for flavor. Pat the steak dry with paper towels to promote a better sear. Season generously with coarse salt and fresh ground black pepper at least 40 minutes before grilling, or just before placing on the grill to enhance crust formation. Let the steak rest at room temperature for 30 to 45 minutes to ensure even cooking throughout.
Setting Up Your Gas Grill
Properly setting up your gas grill ensures a perfect sear and even cooking for your ribeye steak. Follow these steps to prepare your grill for optimal grilling performance.
Preheating and Temperature Control
Preheat your gas grill on high for 10 to 15 minutes with the lid closed to reach an internal temperature between 450°F and 500°F. Use the built-in grill thermometer or a handheld infrared thermometer to verify the heat. Once hot, adjust the burners to create a two-zone setup: one side at high heat for searing and the other at medium-low heat for finishing the steak. Maintaining this temperature control provides a precise cooking environment and prevents overcooking.
Cleaning and Oiling the Grates
Clean the grill grates thoroughly with a grill brush before preheating to remove residue and prevent sticking. After cleaning and preheating, oil the grates by dipping a folded paper towel in high-smoke-point oil, such as canola or grapeseed oil, then using tongs to rub the oil onto the grates. Proper cleaning and oiling create a non-stick surface that helps develop a crisp, caramelized crust on your ribeye steak.
How to Grill Ribeye Steak on Gas Grill
Grilling ribeye steak on a gas grill requires attention to seasoning, timing, and technique. Follow these steps to get a flavorful crust and juicy interior every time.
Seasoning and Marinating Tips
Season ribeye steak generously with coarse salt and fresh ground black pepper right before grilling. Apply the seasoning evenly on both sides for consistent flavor. Avoid marinating if you want to preserve the natural beefy taste; however, you can use a simple marinade with olive oil, garlic, and herbs for 30 minutes if desired. Let the steak rest at room temperature for 30 to 60 minutes after seasoning to ensure even cooking.
Cooking Times and Techniques
Preheat your gas grill to 450°F–500°F using a two-zone setup. Start by searing the ribeye directly over high heat for 2 to 3 minutes per side. Then, move the steak to indirect heat and close the lid to finish cooking. For a 1 to 1.5-inch thick ribeye, cook for an additional 3 to 5 minutes per side, depending on your preferred doneness:
- Rare: 120°F–125°F internal temperature
- Medium-rare: 130°F–135°F
- Medium: 140°F–145°F
Use a meat thermometer to check doneness precisely. Rest the steak for 5 to 10 minutes after grilling to let juices redistribute.
Achieving Perfect Grill Marks
Oil the grill grates with a high smoke point oil like canola before heating. Place the ribeye at a 45-degree angle to the grates for the first 2 minutes to create diagonal grill marks. Rotate the steak 90 degrees without flipping to form a crosshatch pattern, then cook for another 2 minutes on the same side. Flip the steak and repeat the process on the other side. This technique gives your steak professional-looking grill marks and enhances caramelization.
Resting and Serving Your Ribeye Steak
Resting and serving your ribeye steak properly enhances flavor and texture. Follow these steps to maximize juiciness and presentation.
Importance of Resting the Meat
Rest ribeye steak for 5 to 10 minutes after grilling. This process lets juices redistribute evenly, preventing them from escaping when you cut into the meat. Without resting, juices pool at the surface, causing dryness. Tent the steak loosely with foil to retain warmth while resting. Avoid covering tightly, which traps steam and softens the crust. Proper resting ensures a tender, juicy experience in every bite.
Serving Suggestions and Pairings
Serve ribeye steak sliced against the grain to enhance tenderness. Pair it with sides like grilled vegetables, roasted potatoes, or a fresh green salad for balance. Complement flavors using sauces such as chimichurri, garlic butter, or a red wine reduction. Offer bold red wines like Cabernet Sauvignon or Malbec, which match ribeye’s rich marbling. These choices highlight the steak’s robust flavor and elevate your meal.
Conclusion
Grilling a ribeye steak on your gas grill doesn’t have to be complicated. With the right preparation and attention to heat control, you can achieve a juicy, flavorful steak that rivals any steakhouse. Taking the time to rest your steak and slice it properly will make every bite tender and satisfying.
Once you master these techniques, you’ll find yourself confidently grilling ribeye steaks for any occasion. Enjoy the process and the delicious results that come with it.