How Long to Grill Bone-In Ribeye: The Ultimate Guide to Steak Perfection

Grilling a bone-in ribeye is a culinary experience. The combination of rich marbling, the savory bone, and the smoky char of the grill creates a flavor profile that is hard to beat. But mastering the art of grilling this cut requires understanding cooking times and temperatures to achieve steak perfection. This guide will walk you through everything you need to know, from prepping your steak to achieving the perfect internal temperature.

Understanding the Bone-In Ribeye

The bone-in ribeye, sometimes called a “cowboy ribeye” or “tomahawk steak” (if the bone is extra long and frenched), is a prime cut from the rib section of the steer. What sets it apart is the rib bone, which adds flavor and moisture during the cooking process. The bone helps to distribute heat more evenly, resulting in a juicier and more flavorful steak.

The generous marbling of fat throughout the ribeye is another key factor. As the steak cooks, this fat renders, basting the meat from the inside out, contributing to its tenderness and rich flavor.

Thickness Matters

The thickness of your bone-in ribeye significantly impacts grilling time. A thinner steak will cook faster than a thicker one. Generally, bone-in ribeyes range from 1 inch to 2 inches thick. For this guide, we’ll focus on steaks in that range.

A 1-inch thick steak will require less grilling time than a 1.5-inch or 2-inch thick steak. Always consider the thickness when determining how long to grill your steak.

Choosing the Right Cut

Selecting a high-quality bone-in ribeye is crucial for a successful grilling experience. Look for steaks with good marbling – the white flecks of fat within the muscle. The more marbling, the more flavorful and tender the steak will be. Also, ensure the bone is firmly attached and the steak has a vibrant red color.

Preparing Your Bone-In Ribeye for the Grill

Proper preparation is essential for grilling a perfect bone-in ribeye. This involves thawing, seasoning, and bringing the steak to room temperature.

Thawing Properly

If your steak is frozen, thaw it slowly in the refrigerator for 24-48 hours. This allows the steak to thaw evenly and retain its moisture. Avoid thawing at room temperature, as this can promote bacterial growth. Never microwave the steak to thaw it.

Seasoning is Key

Simple seasoning is often the best approach for a high-quality bone-in ribeye. A generous amount of kosher salt and freshly ground black pepper is all you need to enhance the natural flavors of the meat. Season the steak at least 40 minutes before grilling, or even better, dry brine it overnight in the refrigerator.

Dry brining involves heavily salting the steak and letting it sit uncovered in the fridge. This allows the salt to penetrate the meat, resulting in a more flavorful and juicy steak.

Bringing to Room Temperature

Allowing the steak to sit at room temperature for 30-60 minutes before grilling is crucial. This helps the steak cook more evenly. If the steak is too cold, the outside will cook faster than the inside, resulting in an unevenly cooked steak.

Grilling Methods for Bone-In Ribeye

There are several grilling methods you can use for a bone-in ribeye. The two most common are direct heat and reverse sear.

Direct Heat Grilling

Direct heat grilling involves cooking the steak directly over the heat source. This method is ideal for thinner steaks and achieving a good sear. The high heat creates a flavorful crust on the outside of the steak.

To grill using direct heat, preheat your grill to high heat (450-500°F). Place the steak directly over the heat and grill for 3-5 minutes per side, depending on the thickness and desired doneness.

Reverse Sear Grilling

The reverse sear method involves cooking the steak at a low temperature until it reaches a certain internal temperature, then searing it over high heat to create a crust. This method is ideal for thicker steaks, as it allows for even cooking and prevents the outside from burning before the inside is cooked.

To reverse sear, preheat your grill to low heat (250-275°F). Place the steak on the indirect heat side of the grill and cook until it reaches an internal temperature of 110-120°F for rare, 120-130°F for medium-rare, or 130-140°F for medium. Then, sear the steak over high heat for 1-2 minutes per side to create a crust.

Grilling Time Guidelines

These are approximate grilling times for a 1.5-inch thick bone-in ribeye. Remember that these times are just guidelines, and the actual cooking time may vary depending on your grill, the thickness of the steak, and your desired level of doneness. Always use a meat thermometer to ensure your steak is cooked to the correct internal temperature.

• Rare: 3-4 minutes per side over direct heat (125-130°F internal temperature)
• Medium-Rare: 4-5 minutes per side over direct heat (130-135°F internal temperature)
• Medium: 5-7 minutes per side over direct heat (135-145°F internal temperature)
• Medium-Well: 7-9 minutes per side over direct heat (145-155°F internal temperature)
• Well-Done: 9-11 minutes per side over direct heat (155°F+ internal temperature)

For the reverse sear method, the low and slow cooking phase will take approximately 20-40 minutes, depending on the thickness of the steak. The searing phase will take 1-2 minutes per side.

Achieving the Perfect Internal Temperature

Using a meat thermometer is the most accurate way to determine the doneness of your steak. Insert the thermometer into the thickest part of the steak, avoiding the bone.

Here’s a quick reference guide for internal temperatures:

• Rare: 125-130°F
• Medium-Rare: 130-135°F
• Medium: 135-145°F
• Medium-Well: 145-155°F
• Well-Done: 155°F+

Remember that the steak will continue to cook slightly after you remove it from the grill, so it’s best to remove it when it’s a few degrees below your desired temperature.

Resting is Crucial

Resting the steak after grilling is just as important as the cooking process itself. Allow the steak to rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent the steak loosely with foil to keep it warm while it rests.

Slicing and Serving

After resting, slice the steak against the grain. This will shorten the muscle fibers and make the steak easier to chew. Serve immediately and enjoy!

Consider topping the steak with a pat of compound butter, such as garlic herb butter or blue cheese butter, for an extra layer of flavor.

Grilling on Different Types of Grills

The type of grill you use can affect the cooking time and technique. Here’s a brief overview of grilling bone-in ribeye on different types of grills:

Gas Grill

Gas grills are easy to use and provide consistent heat. Preheat the grill to the desired temperature and follow the grilling times outlined above.

Charcoal Grill

Charcoal grills provide a smoky flavor that is hard to beat. Use a chimney starter to light the charcoal and arrange the coals for direct or indirect heat, depending on the grilling method you choose.

Pellet Grill

Pellet grills offer precise temperature control and infuse the steak with a smoky flavor. Preheat the grill to the desired temperature and follow the grilling times outlined above.

Infrared Grill

Infrared grills heat up quickly and provide intense heat, resulting in a great sear. Be careful not to overcook the steak, as the high heat can cook it quickly.

Troubleshooting Common Grilling Mistakes

Even experienced grillers can make mistakes. Here are some common pitfalls to avoid:

• Overcooking: Using a meat thermometer is essential to avoid overcooking the steak.
• Under seasoning: Don’t be afraid to season the steak generously with salt and pepper.
• Not resting the steak: Resting the steak is crucial for retaining moisture and flavor.
• Grilling a cold steak: Always bring the steak to room temperature before grilling.
• Using dirty grates: Clean the grill grates before grilling to prevent the steak from sticking.

Enhancing the Flavor with Marinades and Sauces

While a high-quality bone-in ribeye doesn’t need much to taste incredible, marinades and sauces can add an extra dimension of flavor.

Marinades

Marinades can tenderize the steak and add flavor. A simple marinade can be made with olive oil, balsamic vinegar, garlic, and herbs. Marinate the steak for at least 30 minutes, or up to 24 hours in the refrigerator.

Sauces

A variety of sauces pair well with bone-in ribeye. Some popular choices include chimichurri sauce, béarnaise sauce, and red wine reduction.

Side Dish Suggestions

A perfectly grilled bone-in ribeye deserves equally delicious side dishes. Here are a few suggestions:

• Grilled Asparagus: Toss asparagus with olive oil, salt, and pepper, and grill alongside the steak.
• Roasted Potatoes: Roast potatoes with herbs and garlic for a hearty side dish.
• Creamy Mashed Potatoes: A classic pairing for steak.
• Grilled Corn on the Cob: Brush corn on the cob with butter and grill until tender.
• Caesar Salad: A refreshing and flavorful salad to complement the richness of the steak.

The Importance of High-Quality Ingredients

The success of your grilled bone-in ribeye depends heavily on the quality of the ingredients. Start with a high-quality steak from a reputable butcher or grocery store. Choose fresh herbs and spices for seasoning and consider using high-quality olive oil or butter.

By following these guidelines and understanding the principles of grilling, you can consistently achieve a perfectly grilled bone-in ribeye that will impress your family and friends. Remember to pay attention to the thickness of the steak, use a meat thermometer to monitor the internal temperature, and rest the steak before slicing. With a little practice, you’ll become a bone-in ribeye grilling master!

What’s the best thickness for a bone-in ribeye to grill, and why?

The ideal thickness for a bone-in ribeye intended for grilling is typically between 1.25 to 2 inches. This thickness provides sufficient time to develop a beautiful crust on the outside while allowing the inside to cook to your desired level of doneness without overcooking. A thinner steak might cook too quickly, resulting in a less developed crust and a greater risk of overcooking the interior.

A thicker steak, conversely, offers more leeway in achieving a perfect sear and a juicy, evenly cooked center. The bone itself also helps to insulate the meat near it, resulting in slightly slower cooking in that area, which can contribute to a more tender and flavorful result. Aim for a thickness within this range to balance crust development, internal doneness, and overall tenderness.

How does the bone affect the grilling time of a ribeye?

The bone in a bone-in ribeye doesn’t drastically change the overall grilling time, but it does subtly impact the cooking process. The bone acts as an insulator, slowing down the cooking of the meat directly adjacent to it. This effect can result in a more tender and juicy portion of the steak closest to the bone.

Because of this insulating effect, bone-in steaks can sometimes require slightly longer grilling times compared to boneless ribeyes of the same thickness, especially if you prefer your steak medium-rare or rare. However, the difference is generally minimal, often only a matter of a few minutes. It’s more important to rely on a meat thermometer for accurate internal temperature readings regardless of the bone.

What is the best grill temperature for grilling a bone-in ribeye steak?

The best grill temperature for grilling a bone-in ribeye is a combination of high heat searing followed by lower heat indirect cooking. Start with a very high heat (around 450-500°F or 232-260°C) to create a beautiful, flavorful crust on the outside of the steak. This initial searing locks in the juices and develops a desirable Maillard reaction.

After searing on both sides, reduce the heat to medium-low (around 300-350°F or 149-177°C) or move the steak to a cooler zone on the grill. This allows the internal temperature to rise gradually without burning the outside. This two-zone approach provides the ideal balance of crust and internal doneness.

How do I use a meat thermometer to check for doneness when grilling a bone-in ribeye?

To accurately check the doneness of a bone-in ribeye with a meat thermometer, insert the probe into the thickest part of the steak, avoiding contact with the bone. The bone can conduct heat and give you a false reading. Aim for the center of the steak’s thickest muscle mass for the most reliable measurement.

Refer to a meat temperature chart to determine the desired internal temperature for your preferred level of doneness. For example, medium-rare is around 130-135°F (54-57°C), while medium is around 135-145°F (57-63°C). Remember that the steak will continue to cook slightly during the resting period, so remove it from the grill a few degrees before it reaches your target temperature.

How long should I rest a bone-in ribeye after grilling, and why?

You should rest a bone-in ribeye for at least 5-10 minutes after grilling, and ideally closer to 10-15 minutes for a larger steak. This resting period is crucial for allowing the juices within the meat to redistribute evenly throughout the steak.

During grilling, the heat forces the juices towards the center. Resting allows those juices to flow back into the muscle fibers, resulting in a more tender and flavorful bite. If you cut into the steak immediately after grilling, you’ll lose a significant amount of those juices, leading to a drier, less satisfying steak. Tent the steak loosely with foil during resting to keep it warm without steaming it.

What are some common mistakes to avoid when grilling a bone-in ribeye?

One common mistake is not properly preheating the grill. A hot grill is essential for achieving a good sear and preventing the steak from sticking. Another mistake is overcrowding the grill, which can lower the temperature and prevent proper browning. Work in batches if necessary to maintain consistent heat.

Overcooking the steak is another frequent error. Use a meat thermometer to monitor the internal temperature and remove the steak from the grill a few degrees before it reaches your desired doneness, as it will continue to cook during resting. Finally, avoid cutting into the steak immediately after grilling; allow it to rest to redistribute the juices for a more tender and flavorful result.

What are some good seasonings or marinades to use on a bone-in ribeye before grilling?

For a simple and classic seasoning, generously salt and pepper the ribeye at least 40 minutes before grilling, or even better, the day before (dry brining). This allows the salt to penetrate the meat and enhance its natural flavors. You can also add garlic powder, onion powder, or smoked paprika for extra depth.

If you prefer a marinade, consider a mixture of olive oil, balsamic vinegar, garlic, herbs (such as rosemary and thyme), and a touch of Dijon mustard. Marinate the ribeye for at least 30 minutes, or up to 24 hours in the refrigerator. Be sure to pat the steak dry before grilling to ensure proper searing. Avoid marinades with excessive sugar, as they can burn on the grill.