Grilled Ribeye Steak

Your step-by-step guide for how to grill the perfect juicy and flavorful ribeye steak.

📝 Ingredients

• 16 oz ribeye steak, (1 to 1 1/2" thick)
• 1 tsp Diamond kosher salt ((1 tsp per pound of steak))
• canola oil
• freshly ground black pepper

👨‍🍳 Instructions

1. 1Thoroughly season steak with Diamond kosher salt, preferably 24 to 48 hours before cooking. Store uncovered on a cooling rack + sheet pan in the refrigerator.
2. 2Set up the grill for two-zone grilling. Clean grill grates and brush with oil. Preheat ~400° F for the hot zone and 250° for the cooler indirect zone.
3. 3Pat the steak dry with a paper towel, drizzle on some cooking oil and season with pepper.
4. 4Sear the steak for 3 to 5 minutes per side, turning with tongs every 30 to 60 seconds (for even internal cooking) with the lid open.
5. 5Once the desired crust is achieved, move the steak to the cooler indirect side of the grill and close the lid.
6. 6Cook for another 6 to 12 minutes. Frequently test with an instant-read probe thermometer until the desired internal pull temperature is reached. The pull temp should be 5° to 8° less than the desired finished temperature (see below).
7. 7Remove and rest uncovered for 3 to 5 minutes before slicing against the grain, and serving with a sprinkle of finishing salt.