Entrecôte on the BBQ — recipe with dry rub | always pink
Deel
Ribeye steak is one of the most satisfying cuts of meat to grill. With a good dry rub, direct heat, and the right core temperature, you’ll get a perfectly medium-rare steak with a crispy crust — in less than 15 minutes.
→ Beef on the BBQ — brisket, beef short ribs & more
Why ribeye on the BBQ?
Ribeye steak (also known as boneless ribeye) has a nice fat cap that melts on the grill, keeping the meat juicy. The high heat of the BBQ creates a better crust than a grill pan — and with a dry rub, you add an extra layer of flavor that elevates the meat to the next level.
→ Beef on the BBQ — all recipes & techniques | Seasoning steak — which ones to use?
01 — Preparation
Take the ribeye out of the refrigerator 30 minutes before grilling — room temperature ensures even cooking. Pat dry with paper towels. Brush with a thin layer of olive oil and generously apply your rub to both sides. Let rest for 10 minutes.
Pro tip: Pat the meat thoroughly dry before applying the rub. Moisture on the surface prevents a good crust.
→ Which BBQ rub suits which meat?
02 — Which rub suits ribeye?
- Tex-Mex — cumin and smoked paprika, the classic choice for beef. More about Tex-Mex rub
- Memphis — sweet-smoky, perfect for a classic American BBQ flavor. More about Memphis rub
- Toscana Fire — Italian herbs and rosemary, elegant and aromatic. More about Toscana Fire rub
03 — On the BBQ
- Heat the BBQ to maximum direct heat — at least 250°C (480°F)
- Place the ribeye on the grate and leave for 2–3 minutes without moving
- Turn 90 degrees for a diamond pattern, another 1–2 minutes
- Flip and repeat on the other side
- Check the core temperature
→ Core temperature beef — steak, brisket & more | BBQ temperatures & cooking times
Ribeye core temperature
- Rare: 48–52°C (118–126°F)
- Medium rare: 54–57°C (129–135°F) — the ideal doneness
- Medium: 60–63°C (140–145°F)
→ Measuring core temperature — how to do it correctly
Resting
After grilling, let the ribeye rest for 5 minutes under loosely tented aluminum foil. The juices redistribute, and the meat becomes more tender. Then slice against the grain.