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How to Grill a Whole Ribeye

author image Amanda Davis
Amanda Davis began writing in 2010 with work published on various websites. Davis is a dietetic technician, registered, personal trainer and fitness instructor. She has experience working with a variety of ages, fitness levels and medical conditions. She holds a dual Bachelor of Science in exercise science and nutrition from Appalachian State University and is working toward her master's degree in public health. Davis will be a registry eligible dietitian in May 2015.
How to Grill a Whole Ribeye
A grilled ribeye steak on a board with a knife. Photo Credit: Ozphotoguy/iStock/Getty Images

Ribeye roast is a cut of beef that is taken from the rib portion of the cow. The ribeye comes from ribs six through 12, however the bones are removed making it a boneless roast. Ribeye is an extremely tender cut of meat, making it a great cut for grilling. The meat can be flavored to suit your personal taste using a variety of seasoning and marinades.

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Step 1

Preheat your grill to medium high heat.

Step 2

Season your ribeye using the seasonings of your choice. Popular seasonings include Worcestershire sauce, soy sauce, pepper, garlic and salt. You can add seasonings one hour prior to placing your steak on the grill, however salt dries out the meat therefore it is best to wait until the last minute before adding it to the mix.

Step 3

Place the ribeye on the grill rack. Allow the ribeye to cook for four to four and a half hours. Four hours will result in medium rare, while four and a half will result in medium. Turn the ribeye once or twice throughout cooking, never allowing the fat side to be down for very long. Use gloved hands or a clean towel to turn the ribeye.

Step 4

Remove from the grill when meat is cooked to desired doneness. Allow the meat to rest for approximately 10 minutes prior to cutting and serving.

Step 5

Remove the steak using the tongs from the grill and transfer to a plate. Allow the meat to set for a few minutes prior to cutting or serving. This allows the juices to return to the center of the steak.

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