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...
1.5″ thick ribeyes
salt and pepper OR your favorite steak seasoning
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.