If you are wondering how long to grill ribeye on gas grill, the answer depends on the thickness of the steak and how well-done you want it. On average, a 1-inch ribeye needs about 3–5 minutes per side for medium-rare when cooked over high direct heat on a gas grill. Thicker steaks require additional time on indirect heat to finish properly.
This guide explains exact times, temperatures, and techniques to achieve a juicy, perfectly grilled ribeye every time.
Jump to the step-by-step grilling instructions ↓
Cooking Time Guide by Doneness Level
The most accurate way to determine when a steak is done is by checking its internal temperature. Time will always vary slightly depending on the thickness of the meat and the heat of the grill, but the chart below gives clear expectations for common steak sizes.
| Doneness | Internal Temperature | Approx. Time (1 inch) | Approx. Time (1.5 inch) |
|---|---|---|---|
| Rare | 118–125°F (48–52°C) | 2–3 min per side | 3–4 min per side, then a brief finish off the flame |
| Medium-rare | 130–135°F (54–57°C) | 3–5 min per side | 4–6 min per side, then finish gently |
| Medium | 136–145°F (58–62°C) | 5–6 min per side | 6–8 min total with indirect heat |
| Medium-well | 146–155°F (63–67°C) | 6–7 min per side | 8–10 min total with indirect heat |
| Well done | 156°F+ (68°C+) | 8+ min total | 10–12+ min indirect only |
Always cook to temperature, not just by timing.
Recommended Grill Setup
A fully preheated gas grill is essential for proper browning.
Set up two heat zones:
• Direct, high heat: for searing the surface
• Lower, indirect heat: to finish thicker steaks evenly
Aim for approximately 480–550°F (250–290°C) on the hot side before placing meat on the grates.
Step-by-Step Instructions
- Take the steak out of the refrigerator 30–40 minutes before cooking.
- Season with salt and pepper, and lightly oil the surface.
- Place the meat over direct heat.
- Cook for 3–5 minutes per side if the steak is about 1 inch thick.
- Move thicker pieces to indirect heat and continue until the desired internal temperature is reached.
- Rest for 5–10 minutes before slicing so juices redistribute properly.
Resting is a crucial step in achieving a tender, succulent result.
Which Technique to Use Based on Thickness
About 1 inch thick
Direct heat only
3–5 minutes per side for medium-rare
About 1.5 inches thick
Sear over high heat
Then finish in the cooler zone until temperature is reached
2 inches or thicker
Use a reverse-sear approach
Start slowly away from the flame → finish with a quick, intense sear
Mistakes to Avoid
• Do not start cooking straight from the refrigerator
• Do not rely only on high direct heat with thick steaks
• Do not press the meat or pierce it with a fork
• Do not skip the resting period
• Do not slice with the grain (go against it instead)
Avoiding these issues guarantees better texture and less moisture loss.
Additional Tips for Consistent Success
Better results come from a mix of proper preparation, controlled heat, and attention to detail. These techniques help improve the outcome every time.
Selecting the cut
Choose pieces with even marbling and at least 1–1.5 inches thickness. Bone-in cuts provide bold flavor, whereas boneless versions are easier for beginners to manage evenly.
Quality matters
Higher-grade or aged beef is more tender and flavorful. Labels that indicate marbling quality or aging are helpful when choosing.
Preparation before cooking
Dry the surface before seasoning to support crust development. Salt either just before grilling or 40 minutes prior so it begins to penetrate the meat.
Grill preparation
Clean, oil, and fully preheat the grates. Two-zone cooking protects the exterior while ensuring the interior reaches the correct doneness.
Determining when it’s done
A digital thermometer gives the most reliable reading. Remove the steak just shy of the final target because temperature continues to rise as it rests.
Handling during cooking
Do not press down or puncture the steak. Avoid fully direct heat for thick cuts. Never skip the resting time at the end.
Frequently Asked Questions
How long should I cook a 1-inch steak at 450°F?
Around 3–5 minutes per side for medium-rare, adjusting as needed for thickness.
What is the cooking time for medium-rare?
An internal temperature of 130–135°F (54–57°C), usually 6–10 minutes total depending on thickness.
Should I close the lid?
Keep the lid open during the searing stage. For thicker cuts, close it while finishing away from the flame.
Is high heat necessary?
Yes, high heat creates the browned crust that defines a great steak.
Serving and Cutting
Cut the steak against the grain to maintain tenderness.
Serve immediately after resting for best texture.
Recommended finishing touches:
• a slice of herb butter
• flaky salt
• grilled vegetables or potatoes on the side
Final Answer
For a typical 1-inch ribeye, cook 3–5 minutes per side over high heat to reach medium-rare, followed by a 5–10 minute resting period.
Thicker pieces require extra time using indirect heat.
Maintain proper temperature control, measure internal doneness, and allow the steak to rest before slicing. These three steps guarantee a juicy and flavorful result every time.
If you’re looking for more simple cooking guides, check out our Quinoa Bowl Recipe tutorial..