How to grill a boneless rib steak perfectly for your own taste. Rib Steak is a super versatile cut of beef that is full of flavour!
I have a serious weakness for beef. It’s my favourite choice when it comes to meat. Any chance I get to treat myself my pick is going to be steak. Hands down, any time, it’s steak for the win. I love rib steaks, bone in, boneless, it’s all good. Unless you ask me to share, then all all bets are off.
We’re an odd bunch here, everyone likes theirs cooked to a different temperature. So I thought I’d share my tips for cooking several steaks at several temperatures at the same time. The key is timing. I throw the ones I want well-done on first, then I set the timer on my phone for 2 minutes intervals. Then the fun begins. The well done one is sizzling, then the timer goes off, I toss on the medium done, another 2 minutes passes and I toss on the rare. Once the timer goes off again I flip them, as the timer continues to go off I pull them off the grill. The rare one off first, the medium one off second and the well done one off last. Then I let each rest for 10 minutes. I slice the rare first, then the medium, then the well done. It’s like a well oiled machine. It works well for us. That way everyone gets their steak the way they want it.
I’m a big believer in cooking extra food every time I make something. I’ll toss a couple of extra steaks on the grill so I can make other things with it the next day for lunch and dinner. I’ll make a steak salad for lunch, then maybe a steak sandwich or stir fry for dinner. I figure if I’m going to brave the grill in the middle of winter, in Canada no less, I’m going to make the most of it.
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Grilled Boneless Rib Steak
- 3 large boneless rib steaks
- Kosher Coarse Salt and Pepper to taste
- Preheat your grill to a medium high heat.
- Make sure your steaks have been out of the fridge for 30 minutes prior to grilling them.
- Season them generously with salt.
- Set out three plates for the finished meat so they are ready when the steaks are. Nothing worse than wandering off for a serving dish at a crucial moment. I find colour coding the plates for the desired temperature very helpful. That way you and your guests know which steak is which temperature.
- Open the lid, pop steak number one (well done) on first. Close the lid, wait 2 minutes, lift the lid and pop on steak number two (medium). Close the lid, wait 2 minutes, lift the lid and pop on steak number three (rare), close the lid, wait 2 minutes. Open the lid and flip all the steaks, close the lid. Wait two minutes, then lift the lid again and remove steak number three (rare). Wait two more minutes and remove steak number two (medium). Wait 2 more minutes and remove steak number three (well done).
- Sprinkle with pepper if desired.
- Now let them rest. I set a timer for 10 minutes from when the rare one comes off the grill.
- I slice them in order of how they come off the grill, so the rare one gets slices up first. Then by the time I'm done slicing and plating that one the medium is ready. I slice and plate the medium one. Then I slice and plate the well done one.
- We have this grill system running like a well oiled machine. The key is a timer. I have one on my iPhone that I can set to go off in intervals so it's perfect. Another key is being prepared. Make sure you have your tools ready and your serving dishes ready.
- Another huge tip is do not flip your steaks with a fork. It allows the juices to run out so please use a spatula for flipping your steaks.
- Serve with a huge steak loving smile!
I am telling you this is one of the simplest but tastiest ways to make steak. Sometimes you just want the meat to speak for itself. My daughter likes hers smothered in sauce. I like that too but more often than not plain is my personal choice. Simple, classic and buttery smooth.
Other Great Beef Recipes from Yours Truly:
Steak Bites, pictured above
Grilled Striploin, pictured above
Beef Tenderloin Kebabs, pictured above
Now be confident and get your grill on!
Sandy Headtke says
Nothing beats the flavor of a grilled rib eye.
I know right, it’s so spectacular.
one trick would be to use tongs to squeeze the sides of the steak while flipping. it helps the juices run through the middle of the steak and stay inside
Good tip. Thanks for that.
Rusty H says
A big juicy rib-eye steak.
Love rib-eye. I crave them far too often.
I like my steak Medium Rare with a little bit of cayenne pepper and A1 sauce. Thanks!
That sounds divine.
Pam Gurganus says
My favorite steak is a boneless ribeye!
Me too. But I dig t-bone, and striploin and tenderloin. Okay, so I just like them all. Lol.
Jen @JuanitasCocina says
I love NY strips!
Oh so very good. Yummy!
I am a big fan of skirt and flank steaks cooked rare to medium rare having marinated in either Caesar of Italian dressing and sliced uber thin! …. sigh…….
SO good right. I’ve only started using flank about a year or so ago. They were sort of hard to find in Canada. But now that I’ve found it I love it. Great for fajitas.
Christiane ~ Taking On Magazines says
I love a good bone-in rib eye, rare. Yours look delicious.
Thanks. I love rib-eye. So very good.
Joan@Chocolate and More says
I love a good Ribeye steak but this one looks fabulous! Come on warm weather so I can grill out!
I’m lucky my deck is right off the blog room, but man it’s cold here in Canada. I tend to run in and out to keep from freezing. lol
Aly ~ Cooking In Stilettos says
Grilling in the middle of winter – in Canada! Kim – now that’s dedication. My fave steak – petite filet – don’t know why but it’s the one I always grab when I see it on special at WholePaychex 🙂
I know right. I had to take a couple of weeks off though because the lid froze and I didn’t want to chance either scraping or pouring hot water. So I took a little break. We had a melt after a snow storm, then the temperature dropped and everything turned to ice.
I love beef, it’s my favourite protein. Total beef girl.
Erin @ Dinners, Dishes and Desserts says
I am a filet mignon medium rare girl!
Nice, good choice. That’s one of my faves but medium or well done. I have no idea why I can’t do rare yet.
Kathy G. says
I love a nice medium sirloin with a light sauce.
Very nice. I have to admit I’m not a big sirloin girl. Dad loved it but the man did not know how to cook a steak, and neither did mom. So many bad memories of overcooked, chewy sirloin that I have a hard time making it. I know so many people love it though.
That’s what I call the art of cooking steak AND the art of multi-tasking while cooking steak(s)! 😀
Ha, I swear it’s hilarious. It requires some serious planning and timers but man it pays off. It’s always a good day when everyone is happy.
Kate | Food Babbles says
My favorite steak is definitely rib eye but I’ve never really met a steak I didn’t like 😉
Ha, I like the way you think Kate. I feel much the same way.
that spatula looks super cool! love it!
Thanks Jane. xx
I love NY strips, especially if someone else grills them for me. In fact, I’d take just about any steak that I didn’t have to make.
I love cooking steak, I don’t trust anyone else. There’s just something about grilling that makes me happy.
alice f. says
I love a T Bone cooked medium well!
One of my faves, love a good t-bone.
NY Strip! 🙂
Mary Moore says
Steak is my go to meat too! Medium rare, please.
I like the way you think. It’s just such a great meal.
Lauren M says
If I hadddd to choose my favorite it would be a rib-eye, but I don’t like to choose 🙂
Ha, I love that Lauren. I hate to pick too. I like just cooking a zillion options.