For a typical 1-inch ribeye over high heat, expect about 8–10 minutes total on the grill for medium-rare, but you should always cook to internal temperature rather than time.

Quick Scoop

  • For medium-rare on a hot grill (about 450–500°F): grill a 1-inch ribeye roughly 4–5 minutes per side.
  • Thicker steaks (1.5–2 inches): often need closer to 10 minutes total, about 5 minutes per side over high heat.
  • Use a meat thermometer and pull the steak around 130–135°F; it will rise a few degrees as it rests.
  • Let the steak rest 5–10 minutes before slicing so the juices redistribute.

Simple step-by-step

  1. Take the ribeye out of the fridge about 30 minutes before grilling.
  1. Preheat your grill to high (around 450–500°F).
  1. Season the steak (salt, pepper, or your favorite steak seasoning).
  1. Grill 4–5 minutes on the first side with the lid closed.
  1. Flip and grill another 3–5 minutes on the second side, then start checking temperature.
  1. Remove at about 130–135°F for medium-rare, 140–150°F for medium, higher if you like it more done.
  1. Rest 5–10 minutes before serving, optionally with a pat of butter on top.

Handy doneness guide (1-inch steak, hot grill)

  • Rare (125–130°F): about 3–4 minutes per side.
  • Medium-rare (130–140°F): about 4–5 minutes per side.
  • Medium (140–150°F): about 5–6 minutes per side.
  • Medium-well (150–160°F): about 6–7 minutes per side.
  • Well done (160°F+): about 7–8 minutes per side.

Think of the times as a starting point: grill heat, steak thickness, and fat marbling can all speed up or slow down the cook, so the thermometer is your best friend.

Information gathered from public forums or data available on the internet and portrayed here.