These grilled ribeye steaks are seasoned with olive oil, kosher salt, and cracked black pepper, then seared over high heat to achieve perfect crosshatch grill marks. Resting ensures tender, flavorful steaks, making them ideal for a classic steak dinner.
Ingredients
2 (12-ounce) bone-in or boneless ribeye steaks, cut 1 to 1¼ inch thick
Olive oil
1 tablespoon kosher salt
1 teaspoon cracked black pepper
Directions
- Remove steaks from refrigerator 30 minutes before grilling to bring to room temperature. Trim excess fat from steaks, if necessary; set aside.
- Preheat grill for direct cooking over high heat. Rub steaks lightly with olive oil; sprinkle with salt and pepper. Once grill has reached temperature, reduce heat to medium-high.
- Place steaks on grate. Close lid; sear steaks on one side for 2 to 3 minutes. Using tongs, rotate steaks 90 degrees to create square crosshatch marks and grill, covered, for 2 more minutes. Flip steaks and repeat on opposite side.
- Using tongs, slightly lift steak from grate and insert a thermometer into the center of the steak from its side. Remove steaks from grill when temperature reads 125°F to 135°F for medium-rare doneness. Transfer steaks to a tray or dish; loosely cover with foil and let rest for 5 minutes (temperature will rise another 5°F to 10°F).
- Serve steak hot, or cool and transfer to a covered container; refrigerate up to 3 days or freeze up to 3 months.
Note: Move steaks to indirect heat to finish cooking if flare-ups occur to avoid burning steaks.
