The ribeye cut is a fan favorite. Ribeyes are marbled with fat so you can cook them with high heat without loosing juiciness. The most important step to this recipe is finding the perfect cut of meat and we've already done that step for you!
- Thaw the steaks from frozen in the refrigerator the night before or in the morning.
- Take your steaks out of the refrigerator about one hour before you plan on cooking and let them rest on the counter to come to room temperature.
When you’re ready to cook, preheat your grill to medium-high heat (about 350 ° - 450 ° F)
Season both sides of the steak liberally with sea salt and black pepper, then rub with oil.
- Place the steaks on the grill and close the lid. Sear for about 3 minutes.
- Flip the steaks over and finish cooking them until they've reached your desired temperature (see temperature chart below).
- Transfer your steaks to a plate, cover loosely, and let them rest for 5-10 minutes.
- Dig right in, or top your steaks with a delicious topping like herb butter or a mushroom medley!
- Don't skip the final resting after your steaks are done cooking. Allowing your steak to rest for at least 5 minutes after cooking while ensure your steak is juicy when you do cut into it. Cutting into your steak right away will cause the moisture to spill out and you'll end up with a drier and less flavorful result.
- When eating, slice your steak against the grain, cutting the muscle fibers in half. This makes the meat easier to chew.
- We recommend adding a thermometer to your set of kitchen tools to prevent under or overcooking steaks and other dishes too!
- Rare: 130° F
- Medium Rare: 135° F
- For Medium: 145° F
- Medium Well: 150° F
- Well Done: 160° F