Grilled Ribeye Steak
The best way to grill a ribeye steak cooked just to your liking every time.
Equipment
- grill
Ingredients
- Ribeye steak 1-2 inches thick
- Essential Equation
- Butter
Instructions
- Set your grill up for 2-zone cooking. 1 hot zone and 1 cool zone.
- Gas Grill: Turn the burners on one side of the grill to high and leave the other side on lowCharcoal Grill: Heat up a chimney of charcoal and place the coals on one side of the grill
- Season the steak with a medium coat of Essential Equation. Top, bottom and sides.
- Insert a leave-in meat thermometer set to alert you 7-10 degrees before your desired doneness. (Your pre-rest temperature)
- Grill the steak on the hot side of the grill for 60-90 seconds
- Rotate the steak 90 degrees on a new portion of the hot side of the grill. You’re wanting to use a new area of grill grate that’s hot where you can get a good sear.
- Turn the steak to the other side and sear for another 60-90 seconds
- Rotate the steak 90 degrees on a new portion of the hot side of the grill.
- Move the steak to the cool side of the grill.
- Pull the steak off the grill once it hits your pre-rest temperature, place a pat of butter on top and cover loosely with aluminum foil. Rest for 5-10 minutes.
Notes
Our preferred doneness for a ribeye is about 130°, but to each their own! Consult the chart below to find your desired target temperature. Remember that the internal temperature will continue to rise an additional 5-10° (depending on the thickness of the meat) after being removed from the heat, so you’ll want to pull it off leaving room for carry-over.
Rare: 120–125°F, with a cool red center
Medium rare: 130–135°F, with a warm red center
Medium: 140–145°F, with a warm pink center
Medium well: 150–155°F, with a slightly pink center
Well done: 160–165°F, with little or no pink
