If you’ve got your hands on a thick, beautiful 2-inch ribeye steak, you’re already halfway to steak perfection. But knowing how to grill a 2-inch ribeye properly is the real secret to transforming it into a mouthwatering, restaurant-quality meal at home.
In this guide, you’ll learn how to season, prep, and grill a 2-inch ribeye to juicy, tender perfection—whether you’re using a gas grill, charcoal, or cast iron. We’ll also cover internal temperatures, resting times, and pro tips to make your steak the star of your dinner table.
Why Choose a 2-Inch Ribeye?
A 2-inch ribeye is a steak lover’s dream. It’s thick enough to sear without overcooking, loaded with marbling (that’s fat = flavor!), and stays tender when grilled the right way. Thinner steaks can dry out quickly, but this one holds its juiciness and gives you more control over doneness.
Ingredients You’ll Need
To master how to grill a 2-inch ribeye, keep it simple and let the meat shine. Here’s what you need:
- 1 or 2 ribeye steaks (2 inches thick, bone-in or boneless)
- Kosher salt
- Freshly cracked black pepper
- Olive oil (optional)
- Garlic cloves or garlic powder (optional for extra flavor)
- Fresh herbs (like rosemary or thyme for serving)
Tools You’ll Need
- Outdoor grill (gas or charcoal)
- Meat thermometer (a must for thick steaks)
- Tongs
- Cutting board and foil (for resting)
Step-by-Step How To Grill a 2-Inch Ribeye
1. Bring the Steak to Room Temperature
Take your ribeye out of the fridge at least 30–45 minutes before grilling. This ensures even cooking from edge to edge and helps achieve a better sear.
2. Season Generously
Right before grilling, pat the steak dry with paper towels. Then season both sides liberally with kosher salt and black pepper. You can also rub in a bit of olive oil to help the seasoning stick, but it’s not necessary if your grill is oiled well.
Tip: Avoid seasoning too early—salt draws out moisture if left too long before cooking.
3. Preheat Your Grill
Set up your grill for two-zone cooking:
- High heat (direct) for searing
- Medium/low heat (indirect) for finishing
Let the grill get hot—at least 450–500°F on the searing side. This is crucial for building that crust.
4. Sear the Ribeye Over High Heat
Place the steak directly over high heat and sear for 4–5 minutes per side. You’re looking for a deep brown crust with some charred grill marks.
Don’t move the steak too much. Let it sit to form a crust.
5. Finish Over Indirect Heat
Once both sides are seared, move the ribeye to indirect heat. Close the lid and cook until the internal temperature reaches your preferred doneness:
| Doneness | Internal Temp (°F) | Approx. Time (After Sear) |
|---|---|---|
| Rare | 120–125°F | 4–5 minutes |
| Medium Rare | 130–135°F | 5–7 minutes |
| Medium | 140–145°F | 7–9 minutes |
| Medium Well | 150–155°F | 9–11 minutes |
| Well Done | 160°F+ | 12+ minutes |
Use a meat thermometer to check the center of the thickest part.
6. Rest Before Slicing
Once grilled, transfer your ribeye to a cutting board and tent it loosely with foil. Let it rest for 10 minutes. This allows juices to redistribute and ensures every bite is tender and flavorful.
7. Slice and Serve
Slice against the grain if you’re sharing, or serve whole for a steakhouse experience. Top with a pat of herb butter, sprinkle with flaky salt, or serve with your favorite sides.
Pro Tips: How To Grill a 2-Inch Ribeye Like a Chef
- Reverse Sear Option: Start on indirect heat until it’s 10°F below your target doneness, then sear over high heat at the end. This creates even doneness with a crusty finish.
- Bone-in vs. Boneless: Bone-in ribeyes take slightly longer but tend to have more flavor.
- Use Real Charcoal (if possible): Charcoal adds deeper flavor compared to gas grilling.
- Let It Rest: This step is often skipped but makes a huge difference in juiciness.
Best Sides to Serve with Grilled Ribeye
Pair your steak with classic or elevated sides for the perfect meal:
- Grilled asparagus or zucchini
- Garlic mashed potatoes
- Creamed spinach
- Corn on the cob
- Balsamic-glazed Brussels sprouts
- Crusty French bread with butter
Common Questions About Grilling a 2-Inch Ribeye
How long do you grill a 2-inch ribeye?
In total, around 12–18 minutes, depending on doneness and grill temperature. Sear 4–5 minutes per side, then move to indirect heat to finish cooking.
Should I marinate a ribeye steak?
No marinade needed. A good quality ribeye has enough fat and flavor. Stick to salt and pepper, or finish with compound butter if you want more richness.
What’s the best internal temperature for ribeye?
Most chefs recommend 130–135°F for medium-rare, which gives you a warm red center with the perfect balance of tenderness and flavor.
Can I grill a 2-inch ribeye on a cast-iron skillet?
Yes! Use high heat to sear for 4–5 minutes per side, then transfer the skillet to a 400°F oven to finish cooking until desired temperature.
Final Thoughts: Mastering How to Grill a 2-Inch Ribeye
Grilling a thick 2-inch ribeye isn’t difficult—it just takes patience, the right heat, and attention to detail. Now that you know exactly how to grill a 2-inch ribeye, you can serve up a steak that rivals any steakhouse.
So fire up the grill, grab your tongs, and get ready for a bold, beefy, and unforgettable meal. Whether it’s a weekend cookout or a special dinner, this ribeye will steal the show.