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Ribeye Steaks- Seared, Not Charred

by | Published Dec 8, 2015 | Last updated Nov 1, 2021 | 3 comments

Prep Time5 minsCook Time15 minsTotal Time20 minsYields2 Servings
Grilling Ribeye Steaks is top-shelf grilling, and certainly one of the juiciest steak cuts. Flare-ups from fattier meats can engulf a beautiful steak in a second but not with GrillGrates which protect against flare-ups, and keep the juices sizzling with the steak and not feeding the fire. Fats drain out the bottom of the GrillGrates and burn up on the backside of the GrillGrate not on the outside of your food. Put away your water bottle and grill wonderful steaks with confidence with GrillGrates. We like the 1-1.5 inch thick cuts and only trim excessive / non-connective fat off the perimeter. Want to learn more about grilling a great steak? Check out our blog on grilling steaks like a pro.
Nutrition Facts

Serving Size 1 steak

Servings 2

Amount Per Serving
Calories 720
% Daily Value *
Total Fat 54g84%
Saturated Fat 17g85%
Trans Fat 0g
Cholesterol 0mg
Sodium 146mg7%
Potassium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 60g120%

Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



Lightly oil steaks


Season with salt and crushed pepper and/or your favorite dry steak rub
Variation: Recently we have been "dry brining" which is when you use a heavy amount of rock salt and let the meat come to room temperature.

To Grill:

Pre-heat grill to MEDIUM/HIGH -GrillGrate target temperature is 450-650F at the grill. 400F-550F on a hood thermometer. Beyond that you will get charred sear marks.


Brush the GrillGrates during warm-up to get rid of extra debris.


Put ribeye on grill and lightly press down.


After 2 minutes, lift and turn steak laying on a new clean spot on your GrillGrates and lightly press down.


After another 2 minutes, flip steak to a clean spot and lightly press again.


Lift and turn steak and place on new clean spot and lightly press again after an additional 2 minutes.


One the third turn use a digital meat thermometer. Remove and Rest after meat center reaches 120F.


 2 1.5" thick ribeyes
 2 tbsp olive oil
 salt and pepper OR your favorite steak seasoning


  1. Gerad Bergrud

    Came out great. The flair up control is as advertised.

  2. Blane

    No Directions???

    • Emily Astin


      Great catch. We just switched our recipes over to the new site. The directions are now loaded!


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