How to Grill Juicy Ribeye Steak on a Gas Grill

Two ribeye steaks on a table

Well-marbled, tender, juicy, and rich in flavor, it’s no wonder ribeyes are known as the king of steaks. However, even the best beef cuts for grilling require a little know-how to produce mouthwatering results. You’ve come to the right place.

As a company founded and run by seasoned grill masters who live, breathe, and especially eat the backyard BBQ lifestyle, we’re always happy to share some tips and pointers we’ve picked up over the years.

Grilling ribeyes isn’t difficult, but there’s an art to it. The good news is that the rich marbling gives you a bit of a buffer. Even if you accidentally overcook ribeye steak on a gas grill, that high fat content should keep the meat from drying out.

Ribeyes are also naturally tender because they’re cut from a section of the cow’s ribs underneath the backbone. This section is mainly for support, so it doesn’t get very much exercise. Simply put, ribeyes have all the makings for dribble-down-your chin goodness!

Follow these simple steps, and you’ll be experiencing ribeye perfection in no time.

1. Choose a Thick Cut

If you’re doing ribeyes, do ’em right! A thicker cut—at least 1 1/2 to 2-inches—will really bring out that rich flavor and juiciness that makes ribeyes so popular.

And, when cooking ribeye steak on a gas grill, the goal is to achieve a perfect sear on the outside and a tender, juicy inside. A thicker cut makes it possible to nail that beautiful golden-brown crust and flash marks without accidentally overcooking.

2. Let Your Steaks Sit

Part of learning how to grill ribeye steak on a gas grill like a pro is practicing patience! Cold steaks are notorious for coming off the grill overcooked on the outside and undercooked on the inside.

Let your steaks sit at room temperature for 20-30 minutes. This will help the steak to cook evenly all the way through.

3. Season Simply

 A ribeye steak with kosher salt and cracked pepper on a cutting board

How you prepare ribeye steak on a gas grill is a personal preference, so feel free to season your steaks how you like them. That said, we highly recommend keeping it simple with a classic combo of kosher salt and cracked pepper.

A perfect sear will bring out deep, rich flavors, so seasoning heavily really isn’t necessary. If you do want a bigger, more complex flavor profile, garlic and rosemary can complement the meat nicely.

4. Prepare Two Heat Zones

If you’re not yet familiar with the difference between direct vs. indirect grilling, here’s a quick summary:

  • Direct grilling uses high heat to cook quickly.
  • Indirect grilling uses lower heat to cook slowly.

When cooking ribeye steak on a gas grill, we recommend using both grilling styles. Designate one high-heat section for searing and sealing the exterior of the meat and another low-heat section to bring it up to your preferred internal temperature.

5. Sear the Steak

Seared and sliced steak on a cutting board

Here’s how to grill ribeye steak on a gas grill so it really sings—cook it hot and fast for approximately 4-5 minutes on each side (or until both sides have a deep brown crust).

Searing the meat locks in the juices and lets the meat develop incredibly rich, complex flavors. Those dark colors aren’t just for good looks. That browning and caramelization causes the Maillard reaction, which makes amino acids and sugars produce new flavor molecules!

6. Bring It to Your Preferred Temperature

Now that you’ve perfectly seared your ribeye steak on a gas grill, move it over to the indirect grilling section so it can finish cooking on the inside. We recommend a perfectly pink medium-rare, but everyone has their personal preference for how they like their steaks.

Pro Tip: Pull your steaks from the grill around 5-10°F before they reach your desired temperature, as they’ll keep cooking for a few minutes after. Follow this guide:


  • Remove: 125-130°F
  • Target: 130-135°F


  • Remove: 130-135°F
  • Target: 135-145°F


  • Remove: 135-140°F
  • Target: 145-150°F


  • Remove: 140-150°F
  • Target: 150-160°F


  • Remove: 150°F and up
  • Target: 160°F and up

7. Rest the Steaks

Congratulations—you’ve successfully cooked ribeye steak on a gas grill. Now, it’s time for the hardest part of all—waiting to start the feasting!

Resting your steaks for 5-10 minutes (with a foil tent to keep them hot) lets the juices settle and redistribute evenly throughout the meat, resulting in tender, flavorful ribeyes.

Level Up Your Grilling Game With FlavrQ

Meat being cooked on a gas grill

Knowing how to grill ribeye steak on a gas grill is a start, but you need the proper equipment to grill the perfect steak. The problem with gas grills is that they lack in the flavor and heat departments—both crucial components for ribeyes.

The FlavrQ Grilling System is a simple and effective solution, not only for cooking better ribeye steak on a gas grill, but for drastically improving any and every other grilled food, too. 

Our proprietary grilling accessories make it possible for your gas grill to reach temperatures over 100°F higher than before so you can sear and seal your food 50% faster. Beyond the massive heat upgrade, FlavrQ infuses your food with authentic charcoal-grilled flavor.

Explore Our Patented Grilling System Now

The FlavrQ Grid makes your stock gas grill compatible with our patented ChipCharwood®—a 100% natural fuel derived from sustainable, environmentally friendly Canadian sugar maples. Together, they leave your food juicier, tastier, healthier, and more visually appealing.

If you’re ready to experience the most delicious, tender, juicy ribeye steak on a gas grill, check your grill’s measurements to make sure it’s compatible with FlavrQ (most gas grills are), and order your FlavrQ Starter Kit now.

Keep reading our BBQ blog for more easy and juicy grilling recipes. Unleash the ultimate grill master in you with FlavrQ gas grill accessories!