This simple step-by-step guide to cooking the Perfect Grilled Ribeye Steak will give you the confidence to create a delicious steak just like the pros!
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Additional Time 30 minutesminutes
Total Time 55 minutesminutes
Servings 2servings
Ingredients
24ouncesribeye steaks(two steaks 12-ounces each if boneless; 16-ounces each if bone-in)
2tablespoonsJane's Crazy Mixed Up Salt
2tablespoonsCavender's Greek seasoning
Instructions
If the steaks have been refrigerated, let them stand at room temperature for at least 30 minutes (an hour is better).
Sprinkle both sides lightly with the Greek seasoning and a bit more generously with the seasoning salt. Let the steaks rest while you prepare the grill.
Start a charcoal or gas grill for medium to medium-high heat.
Place the prepared steaks on the grill. Cook for about 3 minutes on the first side.
Flip and cook for 3 minutes on the second side.
Flip the steaks back to the first side, rotating 90 degrees to create crosshatch grill marks. Cook 3 minutes and turn, rotating again for the second set of marks.
After the final flip, move the steaks to a part of the grill with indirect heat (not over direct flame) and begin testing for temperature.
When the steaks are about 5-10 degrees from your desired final internal temperature, remove them from the grill and let them rest, lightly covered, for at least 10 minutes before serving.
See the chart below for temperatures.
Notes
Internal Temperatures:
Well-done: 165ºF
Medium-well: 155ºF
Medium: 145ºF
Medium-rare: 135ºF
Rare: 125ºF
Don't forget to let the steak rest before cutting into it. This will allow the juices to redistribute, creating an evenly cooked steak throughout.