4 Easy Steps to Grill the Perfect 3-Inch Thick Ribeye Steak

Grill the perfect 3-inch ribeye in 4 steps: Prep steak by choosing prime cut, season well, grill to desired temp, then rest for juicy, flavorful results.

how do you grill a 3 inch thick ribeye steak

Grilling a perfect ribeye steak requires knowledge and skill. Here’s a guide on grilling a 3-inch thick ribeye in 4 steps.

Disclosure: As an Amazon Associate, this site earns from qualifying purchases. Thank you!

Step 1. Prepare the Steaks

thick cut raw beef eibeye with bone for roast

The first step in grilling the perfect ribeye steak is choosing the right cut of meat. Prime or choice ribeye steaks are recommended due to their high-quality marbling, which provides rich flavor and tenderness. The thickness of the steak also plays a critical role in the grilling process. A 3-inch thick steak allows for a more even distribution of heat, resulting in a perfectly cooked steak that’s tender on the inside and beautifully charred on the outside.

After selecting your steak, it’s important to let it rest at room temperature for about 30 minutes before grilling. This helps the steak cook evenly, as the heat from the grill penetrates the meat more efficiently. This method can also help enhance the steak’s flavor and tenderness.

Prepping your grill grates is an essential step in achieving those desirable grill marks on your steak. To clean the grates, simply heat your grill on high for about 15 minutes, then use a grill brush to remove any leftover debris. Once the grates are clean, apply a thin layer of oil to prevent the steak from sticking. This will also contribute to achieving those perfect grill marks.

Step 2. Season the Steaks

Raw Ribeye steaks with salt and herbs on grey board. Top view.

Ribeye steaks are known for their generous marbling, contributing to their rich flavor. However, there can be excess fat around the edges of the steak that should be trimmed. This excess fat can cause flare-ups on the grill, leading to uneven cooking. Using a sharp knife, carefully trim away any large pieces of fat from the edges of the steak.

Now it’s time to season your steak. Simple seasoning with coarse salt and freshly ground black pepper can enhance the natural flavors of the ribeye. However, if you want to experiment with flavors, you can create a homemade dry rub using ingredients such as garlic powder, onion powder, paprika, and cayenne pepper.

Alternatively, you can use a pre-made BBQ seasoning for a smoky flavor. Remember to season both sides of the steak evenly.

Step 3. Grill the Steaks

two rib-eye steaks grilling on the open flame with grill marks

The next step is to preheat your grill. Whether you’re using a gas or charcoal grill, aim for a temperature between 450°-500°F. A high heat is essential for searing the steak and creating a flavorful crust. If you’re using a charcoal grill, arrange the coals for indirect grilling to provide a cooler area of the grill for the steak to rest on after searing.

Once the grill is preheated, place your ribeye steak directly on the grill grates. Grill the first side for about 6 minutes without moving it. This will create those delectable grill marks and seal in the steak’s juices. Keep the lid closed during this time to maintain a consistent temperature inside the grill.

After 6 minutes, flip the steak and continue grilling. The desired internal temperature depends on how you like your steak cooked. For a medium-rare finish, aim for an internal temperature of 130-140°F. A meat thermometer is your best friend, ensuring accuracy and preventing overcooking. As a rule of thumb, a 3-inch thick ribeye steak should grill for about 12-15 minutes total for a medium-rare finish.

Step 4. Rest the Steaks

AS Traeger Grills explains in the video:

  1. Resting the steak allows the juices to redistribute throughout the meat, keeping it moist and flavorful.
  2. Steak should be rested for about half the time it was cooked.
  3. Cutting into steak right after cooking results in a dry, undercooked center and overcooked edges.
  4. Juices visibly run out of steak cut right after cooking, losing moisture and flavor.
  5. After 10 minutes, steak retains moisture and is evenly cooked medium-rare throughout.
  6. Letting steak come to room temperature before serving allows juices to fully redistribute.
  7. After 5 minutes of rest, there is less juice loss but steak is still unevenly cooked.
  8. Different cuts like prime rib need longer resting times than steak.
  9. Properly rested steak is juicy, tender and flavorful edge to edge.
  10. Always let your steak rest sufficiently after cooking for the best texture and moisture.
Traeger Grills

The final step in grilling the perfect ribeye steak is the resting phase. After you’ve achieved your desired level of doneness, remove the steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a tender, juicy bite. To keep the steak warm during this resting period, you can tent it loosely with aluminum foil.

And there you have it – the perfect 3-inch thick ribeye steak. Serve with your favorite sides, pour a glass of your preferred wine, and enjoy the fruits of your grilling labor. Bon appétit!

Similar Posts