- 2 ribeye steaks, about 12 to 16 ounces
- salt and pepper to taste
- Start with ribeye steaks that are prime or choice. You should be on the lookout for a thickness of 1 ¼ to 1 ½ inches and a weight of 12 to 16 ounces per piece. Resting the steaks at room temperature for 30 minutes or more is one of the most critical processes. This boosts the temperature of the meat, making it much easier to achieve the correct interior temperature.
- Raise the temperature of your grill to around 450°-500° while the steaks are resting. For me, it’s just over medium, but most grills are more medium-high. You also need to clean the grill and oil it.
- Remove the majority of the trimmable fat layer if there is one. Season the steaks with salt and pepper to taste. Do it right before grilling with a generous dusting of coarse salt and pepper.
- Preheat the grill and place the steaks on it. Put the lid back on. Grill for 6 minutes on the first side. If you want these gorgeous criss-cross grill marks, rotate halfway through. Flip and grill until the interior temperature reaches your preferred level. I do another 6 minutes (with the rotation) and my internal temperature is around 145°. You’ll need less time on both sides for rare.
- Remove and set aside for at least 5 minutes. You may also use a light foil tent.
This recipe yields delicious rib-eye steak that you and your family are sure to enjoy. The entire recipe takes a total of 44 minutes, including a prep time of 2 minutes and a cook time of 12 minutes. If you’d like more ways to cook rib eye steak, then check out this video recipe.