Grilled Rib-Eye Steaks

By
Kathy Kingsley
Kathy Kingsley
Kathy Kingsley
A former bakery owner, Kathy Kingsley is a food writer, recipe developer, editor, and author of seven cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 10/15/21
Grilled rib eye steak recipe

​The Spruce Eats / Victoria Heydt
Prep: 10 mins
Cook: 15 mins
Marinate: 60 mins
Total: 85 mins
Servings: 6 servings
Nutrition Facts (per serving)
340 Calories
24g Fat
2g Carbs
29g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 340
% Daily Value*
Total Fat 24g 31%
Saturated Fat 10g 50%
Cholesterol 88mg 29%
Sodium 269mg 12%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 29g
Vitamin C 1mg 5%
Calcium 30mg 2%
Iron 3mg 19%
Potassium 375mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef rib-eye steaks are tender and delicious, but this flavorful dry marinade can give any steak a lift. Make a large batch of the dry rub and store airtight in a cool dry place. It's also good rubbed on pork, chicken, or turkey. Also, be sure to check out our tips below for making the perfect grilled steak!

Ingredients

For the Dry Rub

  • 2 teaspoons minced garlic

  • 2 teaspoons coarsely ground black pepper

  • 2 teaspoons dry mustard

  • 2 teaspoons paprika

  • 2 teaspoons chili powder

  • 1 teaspoon dried thyme, crumbled

  • 1/2 teaspoon salt

  • 1/2 teaspoon cayenne pepper

For the Steaks

Steps to Make It

  1. Gather the ingredients.

    Grilled rib eye steaks ingredients
    ​The Spruce Eats / Victoria Heydt

  2. In a small bowl, mix the garlic, black pepper, mustard, paprika, chili powder, thyme, salt, and cayenne until well blended.

    Mix spices
    ​The Spruce Eats / Victoria Heydt

  3. Brush the oil on both sides of the steaks and place each steak on a large sheet of plastic wrap.

    Brush steaks
    ​The Spruce Eats / Victoria Heydt

  4. Rub the spice mixture on both sides of steaks.

    Rub spice mixture
    ​The Spruce Eats / Victoria Heydt

  5. Wrap tightly and refrigerate at least 1 hour or up to 24 hours.

    Wrap tightly
    ​The Spruce Eats / Victoria Heydt

  6. Heat a gas grill to high, prepare a hot charcoal fire until the coals form white ash, or heat a broiler.

    Heat grill
    ​The Spruce Eats / Victoria Heydt

  7. Grill or broil the steaks 4 to 6 inches above the heat source for 5 to 7 minutes on each side for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done.

    Grill and boil
    ​The Spruce Eats / Victoria Heydt

  8. Remove the steaks to serving plates and garnish with thyme sprigs. Enjoy!

    Serve on plate
    ​The Spruce Eats / Victoria Heydt

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

  • If using a charcoal grill, start the fire 30 to 40 minutes before grilling. The fire's ready when the coals look ash-covered and you can hold your hand 4 to 5 inches (grill height) over the coals for about 4 seconds before it's too hot to continue.
  • Trim all steaks of any excess fat.
  • Lightly brush steaks and the grilling surface with oil to prevent sticking.
  • Grill 1-inch-thick steaks 12 to 14 minutes, turning once, for medium rare; 5 minutes longer for medium. Grill 18 to 20 minutes for 2-inch-thick steaks (5 minutes longer for medium).
  • Make a small cut in the thickest part of the meat and check the color to tell if it's done. Or touch it. Rare will be soft, medium will give slightly, and well done will be firm. For steaks more than 1 1/2 inches thick, insert a meat thermometer into the thickest part: 145 to 150 F is medium rare, 160 F is medium.
  • Let steaks stand a few minutes after grilling to give juices a chance to settle and meat to firm up for easier slicing.