Ribeye Steaks- Seared, Not Charred
Serving Size 1 steak
- Amount Per Serving
- Calories 720
- % Daily Value *
- Total Fat 54g84%
- Saturated Fat 17g85%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 146mg7%
- Potassium 0mg
- Total Carbohydrate 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 60g120%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Lightly oil steaks
Season 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.
Pre-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.
Brush the GrillGrates during warm-up to get rid of extra debris.
Put ribeye on grill and lightly press down.
After 2 minutes, lift and turn steak laying on a new clean spot on your GrillGrates and lightly press down.
After another 2 minutes, flip steak to a clean spot and lightly press again.
Lift and turn steak and place on new clean spot and lightly press again after an additional 2 minutes.
One the third turn use a digital meat thermometer. Remove and Rest after meat center reaches 120F.