Ribeye Steaks- Seared, Not Charred Recipe

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 second but not with GrillGrates which protect against flare-ups, and keep the juices sizzling with the steak and not feeding the fire. Fats drain out the bottom of the GrillGrates and burn up on the backside of the GrillGrate not on the outside of your food. Put away your water bottle and grill wonderful steaks with confidence with GrillGrates. We like the 3/4 inch- to 1 inch thick cuts and only trim excessive / non-connective fat off the perimeter.
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  • Ribeye Steaks
  • Lightly oil steaks with Olive Oil
  • Season with salt and crushed pepper and/or your favorite dry steak rub. UPDATE- we are now ‘dry brining' with LOTS of rock salt while letting the meat come to room temperature. Dry the meat before grilling.

  • Grilling: LID DOWN
  • 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. Lightly oil the rails with grill spray or canola oil if they are dry.
  • For MEDIUM RARE Grill 8-10 minutes total.
  • Flip once at the 4-5 minute mark OR turn the steaks the first time 2-3 minutes into grilling. Forget the debate over turning steaks only once. I can't resist the temptation to quarter turn for that mouth-watering steakhouse seared cross hatch presentation...and it gives me an opportunity to see how the steaks are progressing every 2-3 minutes too! One the third turn, test for meat firmness using your finger to determine final minute or two of grilling
  • Remove and Rest after meat center reaches 120F. Rest 5 minutes and serve or slice.
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