Today I’m eating grilled boneless ribeye steaks on the Big Green Egg, but this can be done on any charcoal or gas grill. Just follow the time and temperature directions for a perfect steakhouse-quality steak.
I’m using boneless ribeye steaks today. A bone-in steak is obviously the show-stopper, but the humble boneless ribeye can be pretty good, too.
Prepare Boneless Ribeye Steaks
About an hour before you plan to eat, remove the steaks from the refrigerator and season generously with salt, pepper and granulated garlic.
Prepare the grill for direct cooking over high heat, about 500-600 degrees with 1-2 hickory chunks for smoke flavor. Steaks like a ribeye need a scorchingly hot grill to build that salty, peppery crust.
Adding the hickory chunks will impart that steakhouse flavor. Most steakhouses cook directly over wood. That’s impractical for the home cook, so hot coals and a few wood chunks recreate this flavor nicely.
The Cook
Once the grill is up to temperature, put the steaks on at a 45-degree angle relative to the direction of the grill grates. Shut the lid and cook for 90 seconds.
Next, rotate the steaks 90 degrees and continue cooking for another 90 seconds.
Flip the steaks and cook for 2 minutes on the other side. At this point, use an instant read thermometer to check the internal temperature. You’re looking for 125-130 degrees for medium-rare.
Remove the steaks to a cutting board and let rest for 5 minutes. Now is a good time to melt a pat of compound butter over the top of the steaks for that extra flavor. The steaks will be fine without it, but butter really sets them apart.
The Eat
Cut the steaks across the grain in pencil-thick slices. Fan the slices across a bed of mashed potatoes or a salad. Enjoy!
Print
Grilled Boneless Ribeye Steaks on the Big Green Egg
- Total Time: 13 minutes
- Yield: 2 ribeyes 1x
Description
A steakhouse-quality grilled ribeye can be achieve on your home grill. Here’s how.
Ingredients
- 2, 12 oz. boneless ribeyes, about 1-inch thick.
- Salt, pepper and garlic, to taste
- 1 hickory chunk for wood smoke flavor
Instructions
- Heat grill to 500-600 degrees.
- Allow ribeyes to come to room temperature and season steaks generously with salt, pepper and garlic.
- Place steaks on the grill at a 45-degree angle relative to the grates. Cook for 90 seconds.
- Turn steaks 90 degrees and continue cooking for 90 seconds.
- Flip steaks and cook for 2 minutes.
- Check the internal temperature for 125-130 degrees for medium rare. The steaks may need an addition minute or two.
- Remove steaks to a cutting board and let rest for 5 minutes.
- Slice steaks across the grain and serve.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Beef
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ribeye
- Calories: 847
Keywords: Grilled ribeye, boneless, big green egg, recipe
