Perfect ribeye steak grilling! The best ribeye every time requires only a few simple steps.
INGREDIENT
– Ribeye steaks*– sea salt– black pepper– garlic powder
INSTRUCTIONS
Remove steaks from fridge 10–20 minutes before serving to bring to room temperature. No need if time is short. Ribeye steaks should be dried with paper towels after packaging.
Step 1
Put the steaks on a large plate or baking sheet and season both sides with kosher salt, black pepper, and garlic powder. Food comes off grill grates with a wire brush.
Step 2
Start your gas grill on high. If possible, grill at 500°F. Light your coals in a chimney and move them to one side of your charcoal grill for direct and indirect heat.
Step 3
Place steaks directly on the hot grill. Sear steaks 2–3 minutes per side until grill marks appear. Long barbecue tongs keep you away from the flame. Sear steak sides for crispy fat.
Step 4
Check steak temperatures with a thermometer. 125–130 degrees Fahrenheit for medium-rare and 135–140 for medium grill. When removed from heat, meat cooks.
Step 5
Take steaks off the grill a few degrees early to achieve desired doneness after resting. Rest steaks for 10 minutes before slicing to evenly distribute juices.
Step 6
Serve ribeye steaks with your favourite sides and enjoy!