Warm summer weather means breaking out the grill and doing as much cooking outside as possible to enjoy the season. Plus, cleanup after cooking is so much easier! My family leans heavily into grilling steaks because they cook up quickly and don’t require much prep. Our favorite steak cut to grill is, hands down, the ribeye because it’s so flavorful and tender — though it does come with a higher price tag.

To make sure your steak purchase doesn’t go to waste, this recipe for grilling ribeye walks you step-by-step through how to prep and grill a perfect ribeye. All you need is a handful of pantry spices and maybe some garlic butter if you’re feeling extra for a steakhouse-worthy, juicy ribeye. (Don’t have a grill? We’ve got you covered with this stovetop seared ribeye recipe instead.)

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How to Grill Ribeye Steak

Serves 4

1 1/2 teaspoons kosher salt

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon regular or smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon red pepper flakes

2 (about 1 1/4-inches thick) bone-in or boneless ribeye steaks (about 1 pound each)

2 tablespoons Garlic Butter, divided (optional)

1. Stir 1 1/2 teaspoons kosher salt, 1/2 teaspoon coarsely ground black pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 teaspoon red pepper flakes together in a small bowl. Pat two ribeye steaks dry with paper towels; season all over with the spice mixture. Let sit at room temperature while the grill is heating.

2. Prepare an outdoor grill for direct, high heat (about 450 F). Scrape the grill grates clean if needed. Oil the grill grates with a paper towel dipped in oil.

3. Place the steaks on the grill. Cover and cook until dark grill marks form on the bottom, 3 to 4 minutes. Flip the steaks, cover again, and cook until grill marks form on the second side, 3 to 4 minutes. Check the temperature: For medium-rare, an instant-read thermometer inserted into the center of a steak should register 125 F to 130 F. If the steaks are not ready, continue to grill, flipping every minute or so, until the steak reaches the right temperature. If the steaks are browning too quickly, turn a gas grill down to medium-high or move the steaks to a cooler part of a charcoal grill.

4. Transfer the steaks to a clean cutting board or serving plates and top each one with 1 tablespoon garlic butter if using. Let rest for 5 minutes before slicing.

Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.

(Christine Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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