How Long to Grill Ribeye on Gas Grill for Perfect Doneness

Grilling the perfect ribeye on a gas grill is an art that every steak lover wants to master. Knowing how long to grill your ribeye ensures you get that juicy, flavorful steak every time without overcooking or undercooking it. Whether you prefer it rare, medium, or well-done, timing plays a crucial role.

With a gas grill, you have precise control over the heat, making it easier to achieve your desired doneness. But factors like steak thickness and grill temperature can affect cooking time. Understanding these details will help you grill a ribeye that’s tender, juicy, and packed with flavor. Let’s dive into the essential tips and timing to get your ribeye just right.

Understanding Ribeye Steak and Gas Grilling Basics

Grilling ribeye on a gas grill requires knowledge of the steak’s characteristics and the grill’s features. These factors affect how long your ribeye takes to cook and how it tastes.

Characteristics of Ribeye Steak

Ribeye steak contains marbling of fat distributed throughout the muscle. This fat melts during cooking, enhancing flavor and tenderness. Ribeye cuts from the rib section range from 1 to 1.5 inches thick for convenient grilling. The marbling makes ribeye ideal for high-heat cooking methods like grilling, which caramelizes the surface while keeping the inside juicy.

Advantages of Using a Gas Grill

Gas grills provide precise temperature control through adjustable burners, allowing consistent heat levels. This control lets you match grilling time to your ribeye’s thickness and desired doneness. Gas grills also heat up quickly, saving prep time. You can create direct and indirect heat zones, which lets you sear your steak and finish cooking it evenly without flare-ups common in charcoal grilling. These features help you achieve a perfectly grilled ribeye with reliable results.

Preparing Ribeye for Grilling

Proper preparation ensures your ribeye cooks evenly and maximizes flavor. Focus on thickness, seasoning, and grill readiness before placing the steak on the gas grill.

Choosing the Right Thickness

Select ribeye steaks between 1 and 1.5 inches thick. Thicker cuts, around 1.5 inches, provide more leeway for a crisp sear and juicy interior without overcooking. Steaks thinner than 1 inch cook quickly but risk drying out unless monitored closely.

Seasoning and Marinating Tips

Season ribeye with coarse salt and freshly ground black pepper at least 30 minutes before grilling to enhance natural flavors and promote a good crust. Apply seasoning evenly on both sides. Avoid heavy marinades that mask the steak’s richness; instead, use oil-based rubs or simple blends with garlic, herbs, and spices if desired.

Preheating the Gas Grill

Preheat your gas grill to medium-high heat, approximately 450°F to 500°F, for 10 to 15 minutes before grilling. Ensure burners reach steady temperature for proper searing and grill marks. Oil the grill grates lightly to prevent sticking and maintain an even cooking surface.

How Long to Grill Ribeye on Gas Grill

Grilling a ribeye on a gas grill requires timing based on steak thickness and desired doneness. You can achieve a perfect sear and tender interior by following specific grilling times and temperature checks.

Grilling Times for Different Doneness Levels

• Rare (120°F to 125°F): Grill for 4 minutes per side, totaling 8 minutes for a 1-inch thick ribeye.
• Medium Rare (130°F to 135°F): Grill for 5 minutes per side, about 10 minutes total for a 1 to 1.5-inch ribeye.
• Medium (140°F to 145°F): Grill for 6 minutes per side, approximately 12 minutes in total for a steak around 1.5 inches thick.
• Medium Well (150°F to 155°F): Grill for 7 minutes per side, resulting in 14 minutes total on a thicker cut.
• Well Done (160°F and above): Grill for 8 minutes per side, or 16 minutes total, though be aware this may reduce juiciness.

These times apply to direct heat grilling at medium-high (450°F to 500°F). Thicker steaks will need slightly longer, while thinner cuts require less time.

Using Internal Temperature to Gauge Cooking

Use a meat thermometer inserted into the center of the steak to measure internal temperature accurately. This method prevents overcooking or undercooking. For best results:

• Insert the probe horizontally into the thickest part.
• Remove the steak from the grill when it’s 5°F below your target temperature, since it continues to cook slightly while resting.

Internal temperature readings ensure precise doneness beyond estimated grilling times.

Flipping and Resting Guidelines

Flip the ribeye only once to develop a rich crust and even cooking. Timing the flip near the midpoint of grilling helps ensure balanced heat exposure.

Rest the ribeye for 5 to 10 minutes after grilling by tenting it loosely with foil. Resting allows juices to redistribute throughout the meat, enhancing tenderness and flavor. Avoid cutting immediately to retain maximum juiciness.

Additional Tips for Perfect Grilled Ribeye

Mastering your ribeye on a gas grill requires attention to flare-ups, heat zones, and flavor enhancement techniques. These tips ensure consistent results and elevate your grilling experience.

Managing Flare-Ups and Heat Zones

Control flare-ups by trimming excess fat from your ribeye to reduce dripping. Use a two-zone setup on your gas grill—direct high heat on one side and indirect medium heat on the other. Start by searing your steak over direct heat for 2-3 minutes per side to develop a crust. Move the ribeye to indirect heat to finish cooking, preventing charring and flare-ups. Keep a spray bottle of water nearby to tame sudden flames without lowering the grill temperature.

Enhancing Flavor with Wood Chips or Rubs

Boost your ribeye’s flavor by adding wood chips, such as hickory or oak, to a smoker box or aluminum foil pouch placed on the gas grill. This introduces subtle smoky notes without overwhelming the meat. Apply dry rubs with ingredients like garlic powder, smoked paprika, and brown sugar for a balanced savory-sweet profile. Lightly oil the steak before seasoning to help the rub adhere evenly and promote a flavorful crust during grilling.

Conclusion

Grilling the perfect ribeye on your gas grill comes down to timing, temperature, and preparation. By understanding how long to cook based on thickness and desired doneness, you’ll consistently get juicy, flavorful results. Remember to use your grill’s features like adjustable burners and heat zones to your advantage.

With the right approach, your ribeye will have that ideal sear and tender interior every time. Trust your instincts, use a meat thermometer, and don’t rush the resting period. Your next backyard cookout is set to impress.