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Ribeye Steaks- Seared, Not Charred

Yields2 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

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...

 2 1.5" thick ribeyes
 2 tbsp olive oil
 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.

To Grill:

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.

Nutrition Facts

Serving Size 1 steak

Servings 2

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%

Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.