Rib eye is hands-down my favorite steak and a great one for the grill. The marbling in a rib eye makes it juicy delicious and pretty hard to overcook – at least from a dried out point-of view. Personally, I think it is at it’s best when cooked to the rare-side of medium rare, however is still juicy and delicious when cooked to medium+. You’ll have to keep an eye (pun intended) on them to watch for flare-ups – a small sacrifice for all that well-marbled flavor! If flare-ups do occur, simply move them over to a cooler part of the grill.
Butcher shop lesson: Rib eye steaks are cut from the primal forequarter rib/upper chuck portion of the beef. From there, the primal is cut into a standing rib roast a.k.a. prime rib (but only if it is prime grade beef!). If the roast is then sliced into steaks, they are called rib steaks — here in the U.S., you’ll see them marked as cowboy-cut steaks. The rib eye is the well-marbled center piece without the bone. No wonder it’s the most expensive steak on the menu!
Grilled Rib Eye Steak
Rib eye steak(s), at least 1 1/2 inches thick
Freshly ground black pepper
(If it’s a great piece of meat, that’s all you need)
Direct heat with cooler zone
Remove steak from the refrigerator and let sit at room temperature for 45 to 60 minutes to take the chill off. Generously season with salt and pepper. A steak this size can take 1/2- to 3/4 teaspoon of salt per pound.
Set up grill for direct high heat grilling with a cool zone to move the steak to if flare-ups occur… they will occur. Brush your grates clean and oil them before cooking.
Lay the steaks on the grill at a 45 degree angle and cook for 4 to 5 minutes. Use tongs to rotate the steaks 90 degrees (think 10 and 2 on a clock) and cook for another 3 to 5 minutes for medium-rare. Like all things, the actual cooking times will depend on the actual temperature of your grill. Again using tongs (never a fork), flip and finish cooking to the desired temperature (125°F to 130°F for medium rare; 130°F to 135°F for medium; 135°F to 140°F for medium well. Carryover cooking will raise the temperature another 5 degrees). Total cooking time with be 7 to 10 minutes per side. Let the steak rest for 7 or 8 minutes before cutting into it.
Cheers and Happy Grilling!