Grilled Ribeye Steak

Total Time: 40 minutes
Servings: 1
Calories: 650
Protein: 69g

Ingredients:

• 1 Ribeye Steak cut 1 to 1.5 inches thick
• Sea Salt
• Black Pepper
• Butter

Instructions:

Thawing your steak- Take your ribeye steak out of the freezer at least 6 hours before you plan to grill. Let it thaw for 2 hours in your sink, then unwrap and place on a platter on your counter.

Seasoning your beef: Beef should be salted starting at least 2 hours before grill, and definitely not less than 1 hour. Season liberally with sea salt and let set for an hour. Flip your steak, then season with sea salt again. Before grilling your steak should be thawed all the way through. Option: Add some delicious steak seasoning herbs and spices.

Preparing your Grill- Use hardwood, lump charcoal to get the best flavor from your grill. I like a thick steak and a hot grill. Stoke your fire until the temperature reaches 500-600˚F degrees.

Grilling your Steak- Place the steak on the grill and let it sear for about 3 minutes, flip, and repeat. When you flip the steak the second time, rotate it 90 degrees or in an orientation to even out the cooking. Again, let it grill for about 2-3 minutes and flip. The internal temperature for medium rare (145°F) to medium (160°F) doneness.

Cook's Tip:

Making the perfect steak takes some practice. Your preferred doneness, the thickness of the steak, the temperature of the steak prior to grilling and the grill temperature are all important variables when it comes to grilling. It is always best to error on the side of less cooked, you can always grill it for a little longer if needed, but you can't undo an overdone steak. 

*Resist the urge to defrost in the microwave, it will have a negative impact on your enjoyment of this premium steak.  Remember, I'm pulling for you. We're all in this together.