Recipes > Ribeye Steaks- Seared, Not Charred

Ribeye Steaks- Seared, Not Charred

Grilling Ribeye Steaks is top-shelf grilling, and certainly one of the juiciest steak cuts. Flare-ups from fattier meats can engulf a beautiful steak in a second but not with GrillGrates which protect against flare-ups, and keep the juices sizzling with the steak and not feeding the fire. Fats drain out the bottom of the GrillGrates and burn up on the backside of the GrillGrate not on the outside of your food. Put away your water bottle and grill wonderful steaks with confidence with GrillGrates. We like the 1-1.5 inch thick cuts and only trim excessive / non-connective fat off the perimeter.

Ribeye Steaks- Seared, Not Charred

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Published Dec 8, 2015 | Last updated Feb 25, 2021

  • Prep: 5 mins
  • Cook: 15 mins


1Lightly oil steaks

2Season with salt and crushed pepper and/or your favorite dry steak rub Variation: Recently we have been "dry brining" which is when you use a heavy amount of rock salt and let the meat come to room temperature.

To Grill:

1Pre-heat grill to MEDIUM/HIGH -GrillGrate target temperature is 450-650F at the grill. 400F-550F on a hood thermometer. Beyond that you will get charred sear marks.

2Brush the GrillGrates during warm-up to get rid of extra debris.

3Put ribeye on grill and lightly press down.

4After 2 minutes, lift and turn steak laying on a new clean spot on your GrillGrates and lightly press down.

5After another 2 minutes, flip steak to a clean spot and lightly press again.

6Lift and turn steak and place on new clean spot and lightly press again after an additional 2 minutes.

7One the third turn use a digital meat thermometer. Remove and Rest after meat center reaches 120F.


2 1.5" thick ribeyes

2 tbsp olive oil

salt and pepper OR your favorite steak seasoning