Grilling a Ribeye Steak

Ribeye Steaks are known for their incredible marbling. This fat melts during cooking adding flavor infusing the steaks with rich and buttery taste.

Typically Ribeyes are anywhere from 1 inch to 1.5 inches thick

Step 1: Bring the Steak to room temperature. Beef is very resilient; it will be fine sitting on a platter.

Step 2: Season the ribeye with sea salt, cracked pepper, and I use Sandhill Ben’s seasoning which we sell in the store. I like to also add garlic powder.

Step 3: Preheat the grill. The temp you are looking for is 450-500 degrees. Get a good flame and let the grates get hot so you can hear the sizzle!

Step 4: Grill time depends on how you like it done:

· Rare – 120-125 F

· Medium Rare – 130-135 F

· Medium – 140-145

· Medium Well – just say no!

Pro Tip: to create grill marks place the steak at a 45-degree angle. When you adjust it, rotate 90 degrees to create a cross pattern.

Try not to flip it to much, turning the steak to get even temp watching spots with more fat content will help. The parts with more fat content if over the flame with flare up.

Very important! Pull the steak when it’s at least 5 degrees below your desired temp. The steak will continue to cook after you pull it from the grill. Allow to rest for 5-10 minutes.