Basic Grilled Ribeye Steak
While not nearly as numerous as cuts of beefsteak, grills have a decent amount of variety to their design. The point of a grill is to generated enough heat to cook food. There are three main types of grill, charcoal-fueled, gas-powered, which includes infrared models; and electrical. It is also worth mentioning that hybrid grills, those that can use either charcoal or gas, also exist.
Servings: 1
Calories: 291kcal
Ingredients
- Ribeye steaks of at least 1.5" thickness
- Olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the grill to high, feel free to start up your sear station/burner if you have one. In instances where your sear kit is over 1", get one side going at medium-high as a precaution.
- Give your steaks some love with a massage of olive oil and a liberal coating of salt and pepper.
- The olive oil will give you just enough fat that the reaction of heat, salt and pepper will yield a spectacular crust.
- Give your grill grates a cleaning, followed by lubricating them with a paper towel soaked in olive oil.
- Place the steaks on the hottest area of the grill, or the sear burner.
- Keep your tongs handy and watch for flare-ups as a result of the steaks' fat dripping down into heat.
- If you experience a lingering flare-up, one lasting more than a handful of seconds, use the tongs to move the steaks away from the flames until they die down, then return them to where they were.
- Continue grilling with the lid up for around 4-6 minutes.
- Turn the steaks over to their other side, keeping them in the same spot on your grill.
- Continue grilling with the lid up for around 4-6 minutes.
- Remove the steaks from the grill and give them 5 minutes for the juices to settle and cool a bit.
- Serve.
Nutrition
Serving: 100g | Calories: 291kcal