Grilled Ribeye Steaks Recipe
Ribeye has a higher fat content than NY strip. While strip is a bit healthier than ribeye, the latter makes up for that in flavor and tenderness.
Servings: 2
Calories: 291kcal
Equipment
- Charcoal grill with chimney starter, newspaper, briquets, and lighter or
- Gas grill and fuel source
- Tongs (not a fork)
- Paper towels
- Digital meat thermometer
- Clean cutting board
- Aluminum foil
Ingredients
- 2 (10 0unce) ribeye steaks, approximately 1-1/2 inches thick
- 1-1/2 tablespoons extra virgin olive oil
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- Remove the steaks from the refrigerator 30 minutes prior to grilling.
- Set up your grill for two-zone grilling.
- One side should be high heat over a direct flame.
- The other side should have no coals or be turned off.
- Coat the ribeye steaks all over with olive oil.
- Season generously with salt and pepper.
- Pat the seasoning into the meat.
- Clean your grill grate and coat it with some oil using soaked paper towels held between tongs.
- Place the ribeye steaks on the hottest part of the grill.
- Sear the steaks for 5 minutes with the top open.
- Be mindful of flame flares from dripping fat.
- When that occurs, move the steaks to the cooler side of the grill until the flame dies down.
- Move back to the heat and continue cooking for the full 5 minutes.
- Flip the steaks over with the tongs and sear the other side over high heat for another 5 minutes, being mindful of the flares.
- You are looking for a nice crust and an internal temperature of 130°F, when checked with a digital thermometer.
- Remove the steaks from the grill to a clean cutting board.
- Tent with foil and allow to rest for 5 minutes before serving.
Nutrition
Serving: 100g | Calories: 291kcal