Grilled Ribeye Steak with Simple Steakhouse Seasoning

Created on February 9th, 2026 at 08:23 am

A Straightforward Grilled Steak You Can Cook at Home

Grilled ribeye steak is a reliable choice when you want bold flavor without complicated preparation. This recipe focuses on outdoor grilling with a simple steakhouse-style seasoning that highlights the natural taste of the beef rather than covering it. Ribeye steaks are especially well suited for grilling because their marbling melts over high heat, keeping the meat juicy while creating a well-browned exterior. This approach works well for home grilling and does not require marinades, long resting times, or special equipment beyond a standard grill. The goal is a clean, balanced steak that cooks evenly and is easy to repeat whenever ribeye steaks are available.

Time Breakdown

Prep time: 10 minutes
Grill time: 10 to 14 minutes
Resting time: 5 minutes
Total time: about 30 minutes

Ingredients

2 ribeye steaks, 1 to 1 1/4 inches thick
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Kitchen Tools

Outdoor grill (gas or charcoal)
Grill tongs
Instant-read thermometer
Small bowl
Plate or cutting board for resting

Step by Step Instructions

Step 1: Prepare the steaks

Remove the ribeye steaks from the refrigerator about 20 minutes before grilling. Allowing the steaks to warm slightly helps them cook more evenly over high heat. Pat the steaks dry with paper towels to remove surface moisture, which improves browning on the grill.

Brush both sides lightly with olive oil. In a small bowl, combine the salt, black pepper, garlic powder, and onion powder. Sprinkle the seasoning evenly over both sides of the steaks, pressing gently so it adheres.

Step 2: Preheat the grill

Preheat the grill to high heat, aiming for a temperature around 450°F to 500°F. If using a charcoal grill, allow the coals to burn until they are covered with a light layer of ash. Clean the grill grates and lightly oil them to prevent sticking.

Proper preheating is essential for good grill marks and even cooking.

Step 3: Grill the first side

Place the ribeye steaks directly over the hottest part of the grill. Close the lid and let the steaks cook undisturbed for 4 to 5 minutes. This contact with high heat creates grill marks and begins rendering the fat in the ribeye.

Avoid moving the steaks during this time to allow proper searing.

Step 4: Flip and continue grilling

Flip the steaks using tongs. Close the lid and cook for another 4 to 5 minutes. If flare-ups occur due to fat drippings, move the steaks briefly to a cooler part of the grill until the flames subside.

Continue grilling until the steaks approach your desired doneness.

Step 5: Check doneness

Use an instant-read thermometer to check the internal temperature by inserting it into the thickest part of the steak. For reference, 125°F is rare, 130 to 135°F is medium-rare, and 140°F is medium. Remove the steaks from the grill when they are a few degrees below your target temperature, as they will continue cooking while resting.

Step 6: Rest the steaks

Transfer the grilled ribeye steaks to a plate or cutting board. Let them rest for at least 5 minutes before slicing or serving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender steak.

Step 7: Serve

Serve the steaks whole or sliced against the grain. No additional seasoning is needed, as the simple steakhouse blend provides balanced flavor.

Pro Tips

Choose ribeye steaks with visible marbling for the best grilling results. Keep the grill lid closed as much as possible to maintain consistent heat. Use a thermometer rather than relying on timing alone. Always rest grilled steak before slicing.

Serving Suggestions

Serve grilled ribeye steak with roasted potatoes, grilled vegetables, or a simple green salad. Corn on the cob or grilled asparagus pairs well with the steakhouse-style seasoning. Leftover steak can be sliced for sandwiches or salads.

Ingredient Swaps That Still Grill Well

Olive oil can be replaced with avocado oil if preferred. If garlic or onion powder is not available, a simple salt and pepper seasoning still works well. Thicker ribeye steaks can be cooked using the same method with slightly longer grill time.

Nutrition Information (per serving)

Nutrient	Amount
Calories	540 kcal
Carbohydrates	1 g
Protein	38 g
Fat	44 g
Saturated Fat	19 g
Fiber	0 g
Sugar	0 g
Sodium	560 mg
Potassium	610 mg
Iron	4.2 mg
Zinc	6.8 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

FAQ

Can I grill ribeye on a gas grill instead of charcoal?
Yes. This recipe works well on both gas and charcoal grills. Gas grills provide more temperature control, while charcoal adds a subtle smoky flavor.

Should I close the grill lid when cooking ribeye?
Yes. Closing the lid helps maintain even heat and prevents flare-ups from cooking the steak too quickly on one side.

How do I prevent flare-ups when grilling ribeye?
Flare-ups happen when fat drips onto the flames. If this occurs, move the steak to a cooler area of the grill until the flames subside.

Can I season the steak ahead of time?
Yes. You can season the steaks up to one hour before grilling and keep them refrigerated. Bring them back toward room temperature before cooking.

Why is my grilled steak dry?
Dry steak is often caused by overcooking or skipping the resting step. Use a thermometer and allow the steak to rest before slicing.