How to Grill Perfect Rib Eye Steaks Recipe
This simple guide to grilling steak teaches you how to get perfectly cooked rib eye steaks with a flavorful crust and tender center. By bringing the steaks to room temperature before seasoning and grilling over medium-high heat, you ensure even cooking. The resting step allows the juices to redistribute, resulting in a juicy, flavorful steak.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Ingredients
Steak
- 2 Rib Eye steaks, thin-cut (or your preferred steak)
Seasoning
- Steak seasoning, to taste
- Salt and pepper, if needed
Instructions
- Prepare Steaks: Remove the steaks from the refrigerator 15-30 minutes before grilling to bring them to room temperature, which helps in even cooking. Season the steaks with steak seasoning about 10-15 minutes before grilling.
- Preheat Grill: Preheat your grill to medium-high heat, about 450-500°F, and oil the grill grates to prevent sticking.
- Grill Steaks: Place the steaks on the hot, oiled grill and cover with the grill lid. Cook for 3-4 minutes depending on thickness, then flip and cook for an additional 3-4 minutes. Aim for a medium-rare internal temperature of around 130°F for the best tenderness, using a meat thermometer to check doneness.
- Rest Steaks: Transfer the grilled steaks to a plate or cutting board. Cover loosely and let rest for 5-10 minutes to allow the juices to redistribute.
- Serve and Store: After resting, slice and serve immediately. Store any leftovers in the refrigerator for up to 4 days.
Notes
- Allowing steaks to come to room temperature before cooking helps achieve even cooking throughout the meat.
- Use a meat thermometer to monitor steak doneness precisely and avoid overcooking.
- Resting the steak after cooking is critical to retain juices and improve flavor.
- Adjust seasoning quantity to your taste preference.
- Leftover steak can be used in sandwiches or salads and should be consumed within 4 days.