There’s a reason ribeye steaks become the stars of so many summer grills. Richly marbled, deeply beefy, and almost impossible not to love, ribeyes are the kind of steak that make a backyard dinner feel like a celebration. As the unofficial kickoff to summer arrives, few things feel more fitting than the sizzle of a ribeye hitting a hot grill while friends gather nearby with cold drinks and paper plates waiting.
Ribeyes come from the rib section of the cow, specifically from the upper rib area between the chuck and the loin. This part of the animal doesn’t do as much hard work as muscles in the legs or shoulder, which is why the meat stays tender. It also develops abundant marbling—those thin streaks of fat woven through the muscle—that gives ribeyes their signature richness and juicy texture. Boneless ribeyes and bone-in rib steaks both come from the same area, and if the bone is left especially long, you’ve officially crossed into cowboy steak territory.
What makes ribeyes especially appealing for home cooks is that all that marbling acts as built-in insurance against dryness. As the steak cooks, the fat slowly melts into the meat, creating flavor and helping keep the steak juicy even if it spends an extra minute or two on the grill. Compared to leaner cuts, ribeyes are wonderfully forgiving.
The key is simplicity. Pull the steaks from the refrigerator about 30 to 45 minutes before cooking so they lose some of their chill. Pat them dry, season generously with kosher salt and freshly cracked pepper, and let the meat do most of the talking. Ribeyes don’t need a complicated marinade or sugary sauce. In fact, too much can cover up the steak’s best qualities.
For grilling, high heat is your friend. A properly hot grill creates the crust that makes a great steak so satisfying. Sear the steaks over direct heat, flipping every couple of minutes for even browning and less flare-up drama. For many home grills, a thick ribeye will take roughly 8 to 12 minutes total for medium-rare, but temperature matters more than time. Aim for about 130°F/54°C before resting. The steak will continue cooking slightly after it comes off the grill.
And don’t skip the resting step. Five to ten minutes on a cutting board allows the juices to settle back into the meat instead of running across the plate the second you slice it. It’s also the perfect time to add a little flourish: a pat of butter, grilled scallions, a squeeze of charred lemon, or a spoonful of herby chimichurri.
If you’re serving plenty of sides—potato salad, corn, baked beans, chips, desserts, and the inevitable snack table that people hover around before dinner—you can comfortably plan to buy about 3/4 lb (12 oz) per person. For a hungrier crowd or a steak-centric dinner, aim for 1 lb per person, particularly if the steaks include bones.
Bone-in ribeyes need a little extra weight built in because part of what you’re paying for is, well, the bone. A bone-in ribeye weighing 18 to 20 oz may deliver a similar amount of edible meat as a 14- to 16-oz boneless steak.
Ribeyes are the ultimate crowd pleaser. They’re generous and just indulgent enough to feel like summer has officially arrived. Add corn on the cob, potato salad, and maybe a slightly overambitious frozen cocktail situation, and dinner is basically handled.
