Beef Ribeye BBQ Cook Time
230°C (450°F)
8–14 minutes • Internal: 57°C (135°F) for medium-rare
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Rare | 52°C (125°F) | 6–8 min | Cool red centre, very soft |
| Medium-rare | 57°C (135°F) | 8–10 min | Warm red centre, ideal for ribeye |
| Medium | 63°C (145°F) | 10–12 min | Warm pink centre |
| Medium-well | 68°C (155°F) | 12–13 min | Slight pink |
| Well-done | 74°C (165°F) | 13–14 min | No pink, fully cooked through |
How to BBQ Beef Ribeye
1
Remove steak from fridge 30 minutes before cooking. Season generously with salt and pepper.
2
Preheat BBQ to high heat, 230°C (450°F).
3
Sear for 4–5 minutes per side for a 2.5cm thick steak (medium-rare).
4
Use a meat thermometer to check internal temp.
5
Rest for at least 5 minutes before slicing.
Pro Tips
- Scotch fillet (ribeye) has great marbling — the fat keeps it juicy even if slightly overcooked.
- Pat dry with paper towel before seasoning for the best sear.
- Let the steak rest for half the cooking time.
- Slice against the grain for tenderness.
Resting Time
Rest for 5–8 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to BBQ a ribeye steak?
8–10 minutes total for medium-rare (2.5cm thick) at 230°C/450°F, flipping once.
What is scotch fillet?
Scotch fillet is the Australian name for ribeye steak — a well-marbled, flavourful cut from the rib section.
What temperature for medium-rare ribeye?
Remove from the BBQ at 55°C (130°F) — it will carry over to 57°C (135°F) during resting.