In my opinion, the ribeye is one of the most flavorful cuts for a steak. The marbling keeps the meat moist and the fat adds a tremendous amount of flavor. Because of the structure of the meat, I like the doneness to be between medium rare and medium to breakdown the fibers and maximize the tenderness.

Bone-in ribeyes

Pinch of salt

Pinch of pepper

Pinch of garlic powder

Sprinkle ribeyes with salt, pepper, and garlic on each side and pat into the meat. Get grill hot and use a towel or mop to oil the grates. Put the ribeyes on the grill and sear for 3 minutes. Turn half a turn on the same side and put on a different part of the grill to get fresh heat for 90 seconds. Flip the steak and put back where it started for 90 seconds, then turn it half a turn on fresh part of grill for 90 seconds. Remove from fire and insert elevated stand to put distance between the steaks and heat. Place the steaks back on the elevated grill and close lid. Cook for another 5 minutes. Remove steaks from grill and let rest for 5 minutes.


Written by Chef John O'Neil

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