For anyone who grills—expert or novice—complete satisfaction comes when a stripped down, well-marbled, rib eye steak is grilled and served up juicy and tender.
Instructions
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Lightly brush both sides of the steaks with oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
- Prepare the grill for direct cooking over medium-high heat . If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Prepare the grill for cooking over medium-high heat (500°F) . Please leave your Wood Pellet grill ON for the entirety of your cook to ensure the rest & serve steps are received seamlessly.
- Prepare the grill for direct cooking over medium-high heat (475° to 525°F) .
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Brush the cooking grates clean. Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare (125º to 130ºF), turning once (if flare-ups occur, move the steaks over indirect heat until the flames subside and add a minute or so to grilling time). Remove the steaks from the grill and let rest for a few minutes before serving.
- Brush the cooking grates clean. Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare 125°F , turning once. Remove the steaks from the grill and let rest for a few minutes before serving.
- Brush the cooking grates clean. Grill the steaks over medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare 125°F , turning once. Remove the steaks from the grill and let rest for a few minutes before serving.
Special Equipment
- instant-read thermometer
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