Time: 50 minutes
- 1 – 1 ½-inch Ribeye Steak, thawed
- 1 teaspoon salt and pepper to taste (or spice rub, such as Big Texas Steak Seasoning)
- Neutral oil
- Remove the steak from the refrigerator and if desired, trim away excess fat. Let the steak sit at room temperature for 30 minutes before grilling.
- Meanwhile, prepare the grill per manufacturer instructions for two cooking zones. One side will be designated for medium-high, direct heat cooking (450° – 500°F) and the other side will be cooler with no heat for indirect cooking. Clean and oil the hot grates.
- After 30 minutes of resting at room temperature, pat the steak dry with paper towels, then season all sides of the steak with salt and pepper, or spice rub of choice.
- Add the steak to the hot side of the grill. Cook for 4-5 minutes, rotating 45-degrees halfway through for crosshatch grill marks.
- Flip the steak over and grill the second side for 3-5 minutes, rotating halfway through for crosshatch grill marks.
- Check the internal temperature of the steak to determine if it should be cooked longer to reach your desired doneness.
- Medium Rare: 125° to 130°F
- Medium: 135° to 140°F
- Medium Well: 145° to 150°F
- Well Done: 155°F and above
If the steak needs to be cooked longer, move it to the cool side of the grill and close the lid. Closing the lid creates an oven-like environment, circulating the heat across the cooking zones. Cook until desired internal temperature is reached, 2-5 more minutes.
7. Transfer the steak to a clean plate or cutting board and tent loosely with foil. Let rest for at least 5 minutes before slicing. During this time the internal temperature of the steak will continue to rise another 5 degrees or so. Slice the steak against the grain for tender bites.