Cooking for 4 people
Ingredients
- 4
ribeye steaks, cut ¼-thick
-
coarse salt to taste
-
freshly ground pepper to taste
1Food Prep
First, remove your ribeye steaks from the fridge and let them reach room temperature — this should take around 30 minutes. Next, trim the excess fat to avoid flare-ups and vertically slash the thin piece of fat around the outside of the steaks to prevent curling. Finally, liberally apply coarse salt and freshly ground pepper. Flip the steaks and repeat the process.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 425°F (Medium Heat)
3The Cook
When your grill is at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your ribeye steaks directly above the coals and sear for 2 to 3 minutes per side. To ensure perfect grill marks, resist the urge to move the steak while cooking. Close the lid to prevent flare-ups.
Once your ribeye steaks are seared, move them to the cooler side of the grate. This gives the marbled fat in your steaks a chance to properly render as the meat cooks through. Close the lid until done.
Using a digital instant-read meat thermometer, check the internal temperature of your steaks while they’re still on the grill. For ribeye steaks, the ideal internal temperature is 135°F for medium-rare, 145°F medium, 150°F medium well and 160°F for well done. Keep in mind that meat will continue to rise a few degrees once it’s off the grill. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
Pull your ribeye steaks from the grill, place them onto a cutting board, loosely cover with aluminum foil and allow them to rest for 5 minutes before serving.
For safe meat preparation, reference the USDA website.
