- Preheat Grill:
- Preheat your grill to high heat. If you’re using a gas grill, preheat with all burners on high. For a charcoal grill, ensure the coals are hot and have a white ash coating.
- Prepare Steaks:
- Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This helps them cook more evenly.
- Season Steaks:
- Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper. Optionally, sprinkle with garlic powder, onion powder, or your favorite steak seasoning.
- Drizzle with Olive Oil:
- Drizzle a little olive oil over each steak. This helps with the searing process.
- Grill Steaks:
- Place the steaks on the hot grill. Sear for about 3-4 minutes on each side for medium-rare, adjusting the time based on your desired level of doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, 150°F (66°C) for medium-well.
- Rest the Steaks:
- Once the steaks are done, remove them from the grill and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat.
- Slice and Serve:
- Slice the ribeye steaks against the grain into 1/2-inch slices. Serve immediately.
- Optional: Baste with Butter or Herb Butter:
- For added richness, you can baste the steaks with melted butter or herb-infused butter during the last few minutes of grilling.
Enjoy your perfectly grilled ribeye steaks! Serve them with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.