What You Need
- Ribeye steak(s), at least 1 inch thick
- Neutral oil (canola or vegetable)
- Kosher salt and coarse black pepper (or your favorite steak rub)
- Instant-read thermometer
How to Grill Ribeye on a Propane Grill Step by Step
Prep and Season
Pat the ribeye completely dry with paper towels — a dry surface sears better than a wet one. Rub it lightly with oil, then season generously with kosher salt and pepper. Let it sit at room temperature for 20-30 minutes while the grill preheats.
Preheat and Set Up Zones
Turn your propane grill to high and let it reach 450-500°F (if you’re deciding between fuel types, see our liquid propane vs. natural gas grill comparison). Clean the grates with a wire brush once hot. If your grill has multiple burners, set up a two-zone fire: leave one or two burners on high for searing and turn the others down to medium or off for an indirect finishing zone. This matters most for thicker steaks that need more time to come up to temperature than the crust needs to form.
Sear Over Direct Heat
Place the ribeye over the hot, direct-heat side and grill with the lid closed, searing about 3-4 minutes per side, until you have a deep brown crust.
Finish to Temperature
For a thinner ribeye (around 1 inch), the direct-heat sear alone is often enough to reach medium-rare. For anything thicker, move the steak to the indirect side and close the lid to let it finish coming up to temperature without burning the crust.
Rest Before Slicing
Pull the ribeye about 5°F before your target internal temperature and let it rest 5-10 minutes, loosely tented with foil, before serving.
How Long to Grill Ribeye on a Propane Grill
For a standard 1 to 1.25 inch ribeye over direct heat at 450-500°F, expect about 8-10 minutes total (roughly 4-5 minutes per side) for medium-rare. Thicker steaks need longer and benefit from finishing on the indirect side — see our 1.5-inch ribeye grilling guide for a size-specific breakdown.
Lid Open or Closed on a Propane Grill?
Keep the lid closed for most of the cook. Propane grills lose heat quickly with the lid up, and a closed lid holds a more consistent temperature and helps thicker steaks finish evenly. The main exception is a flare-up from dripping fat — if flames are licking up around the steak, crack the lid or briefly move the steak to the indirect side until it settles down.
Should You Oil Ribeye Before Grilling?
Yes, a thin coat. Oil helps the seasoning stick, promotes even browning, and reduces sticking on the grates. Ribeye has enough fat that you don’t need much — a light rub is enough, not a heavy coating.
What Is the 3-3-3 Rule for Ribeye?
Roughly 3 minutes per side over direct heat, then 3 minutes on indirect heat or resting. It’s a reasonable starting point for a 1-1.25 inch ribeye on a propane grill, but always confirm with a thermometer — actual time depends on your grill’s real output and the steak’s exact thickness.
Ribeye Doneness Temps
| Doneness | Pull Temp | Final After Resting |
|---|---|---|
| Rare | 115-120°F | 120-125°F |
| Medium-Rare | 125-130°F | 130-135°F |
| Medium | 135-140°F | 140-145°F |
| Medium-Well | 145-150°F | 150-155°F |
FAQ
How long should I cook a ribeye steak on a propane grill? About 8-10 minutes total for a 1 to 1.25 inch ribeye over direct heat at 450-500°F, longer for thicker cuts — always confirm with a thermometer.
What is the 3-3-3 rule for cooking ribeye steak? Roughly 3 minutes per side over direct heat, then 3 minutes indirect or resting — a useful starting point, not an exact formula.
Should I grill ribeye with the lid open or closed? Closed, for consistent heat, except briefly during a flare-up.
Should I put oil on ribeye before grilling? Yes, a light coat to help the seasoning stick and promote browning.