weber_steak_grillen

How to Cook Steaks on a Weber Genesis Gas Grill

America’s love affair with grilling began right after World War II, according to “Born to Grill,” and based on the proliferation of grills available, it appears that the feelings haven’t waned. In 1952 an employee of Weber Brothers Metal Works took advantage of America’s passion and created Weber’s first grill. Weber introduced the Genesis gas grill 30 years later with an innovated system of metal bars to distribute the heat evenly. The Weber Genesis gas grill requires proper timing and correct temperature to achieve your favorite degree of doneness in your steak.

Move the Genesis grilling grates so they sit 4 inches above the burners. Spray the grates with a light coating of vegetable oil cooking spray.

Check the control knobs on your Weber Genesis gas grill to confirm they are in the “Off” position. Turn the gas cylinder valve counterclockwise to supply gas to the grill.

Turn the middle or front burner knob to “Start/High.” Press the electronic igniter button or use a barbecue lighter to light the burner on your Weber Genesis grill.

Turn all the burner knobs to “High” and close the lid on the Genesis grill. Allow the grill to preheat for 10 to 15 minutes.

Season both sides of your steak with your favorite steak seasoning. Place your steak directly above the burners on your Weber Genesis grill. Leave the burners on high if your steaks are 1 1/4-inch thick or thicker. Turn the burners to medium heat for steaks less than 1 1/4-inch thick.

Cook over high heat for 10 minutes for steaks 1 1/4-inch thick and thicker. Cook over medium heat for 4 to 5 minutes for steaks less than 1 1/4-inch thick.

Turn your steaks with tongs so you do not puncture the meat. Cook thinner steaks directly over medium heat an additional 4 to 5 minutes or until the steak reaches your desired degree of doneness.

Turn all the burners to medium before turning thicker steaks. Cook 1 1/4-inch steaks an additional 4 to 6 minutes over indirect heat, or until the steak reaches your desired degree of doneness. Indirect heat requires you to turn off the burner directly beneath the steak or move the steak to the side of the grill and away from the burner flames. Cook 1 1/2-inch steaks an additional 6 to 8 minutes over indirect heat and cook 2-inch steaks an additional 10 to 14 minutes over indirect heat.

Check for desired degree of doneness using the palm method. Hold your hand flat with your palm up. To know what extra-rare and rare steaks feel like, press on the pad at the base of your thumb. Medium-rare steak feels like the area between the center of your palm and your thumb pad. A medium steak feels like the middle of your palm, and a well-done steak feels like the base of your pinkie. The softer your steak feels, the rarer the steak.

Remove your steaks from the Weber Genesis gas grill. Turn off the burners and turn the gas cylinder valve clockwise to close it.

Weber steak grillen

Our experts are grilling delicious food on authentic Weber Charcoal Kettles.

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The Weber Grill Restaurant is the result of over 60 years of Classic Outdoor Grilling—from the people who invented the Weber Charcoal kettle grill. You‘ll taste the difference that decades of grilling expertise make. More than a steakhouse & BBQ, our chefs are the grilling experts for seafood and vegetable specials as well. Our secret: a commitment to using quality ingredients, innovative recipes, honed grilling technique, and Weber charcoal kettles. We are especially proud of our Hand-Cut Black Angus Steaks, Wood-Smoked Barbecue, Fire-Inspired Seasonal Entrees, Charcoal Seared Burgers and Fresh Grilled Seafood.

BBQ & Grilled Beef Steak Recipes

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Weber steak grillen

A number of people have asked, "Can the Weber Smokey Mountain Cooker be used as a grill?" The answer is yes! It has the same cooking capacity as the Weber 18.5" kettle grill and can turn out a good grilled steak or burger.

If you need greater grilling capacity, you'll want to purchase a Weber 22.5" kettle grill or a Weber 26.75" kettle grill or even a Ranch kettle in addition to a WSM.

Remember. click on any of the pictures to view a larger image.

Grill Conversion According To The Owners Manual

Prior to 2009, the WSM Owners Manual provided these instructions for converting the smoker into a charcoal grill:

• Place the charcoal grate and charcoal chamber on the flanges in the middle cooking section, where the water pan normally sits.
• Place the top cooking grate in its normal position.
• Set aside the water pan and bottom cooking grate. You won't be needing these.

The distance between the charcoal grate and cooking grate is 8.5". That's pretty good. but not close enough if you really want to get a good sear on your steak.

Turning Up The Heat!

Here's a simple addition that will really fire things up! Thanks to LAScott for sharing this idea with The Virtual Weber Bullet.

Buy a replacement charcoal grate for the Weber 22.5" kettle grill. Place the charcoal ring on top of the WSM charcoal grate, then place this second grate on top of the charcoal ring. The replacement grate fits almost wall-to-wall inside the middle cooking section, with the two cross pieces on the bottom of the grate snapping into the charcoal ring.

The distance between this second charcoal grate and the cooking grate is just 3.5". hot enough to "sear the chaps off a steak," as LAScott says.

Grilling In Action

I used LAScott's approach to cook two Porterhouse steaks on my WSM. I counted out 40 briquettes and lit them in a Weber chimney starter. After 15 minutes, I arranged them in a single layer on half of the charcoal grate, creating a direct heat area and an indirect heat area.

When all the coals were covered with gray ash, I quickly rubbed a little olive oil on both sides of each steak, followed by a sprinkling of kosher salt, freshly ground black pepper, and granulated garlic powder.

The steaks went over the direct heat and were seared on each side for a couple of minutes. I placed the lid on the cooker and continued to grill the meat over direct heat, turning several times, until both steaks achieved medium doneness.

As it turned out, I didn't need to use the indirect side, but I felt better knowing I had a cooler place on the grate if I needed it. Next time, I will use more briquettes, maybe 60 or so. I had no problem cooking the steaks, but more coals would have allowed me to get an even better sear.

Mr. Perfect Steak For Two

About 14 months after I cooked the steaks shown above, I revisited the idea of grilling on the Weber Bullet. I used the same configuration described above with a direct and indirect cooking area, but this time I used a chimney full of hardwood lump charcoal. This allowed me to achieve a searing temperature of 700-750°F.

Another difference was the steak. I grilled a 2" thick Porterhouse steak that weighed in at almost 3 pounds! This is the kind of steak that you'll have to order from your butcher in advance, but he'll certainly know you're serious about meat when you order up one of these beauties!

I followed the "Mr. Perfect Steak for Two" recipe from the book How To Cook Meat by Chris Schlesinger and John Willoughby. The recipe calls for a 2 to 2-1/2" thick Porterhouse steak that is thoroughly dried with paper towels, then brushed with extra virgin olive oil and sprinkled generously with kosher salt and freshly cracked black pepper. The steak then sits at room temperature while you fire-up the coals.

Grill for 6-8 minutes on each side over direct heat to get a really strong sear going, then move to medium-high indirect heat for another 5-8 minutes per side to achieve rare doneness. Remove to a platter, cover loosely with foil and let rest 10 minutes. Cut the meat from the bone and carve into thick slices.

This steak had absolutely fabulous flavor and tenderness! The strong searing really made a difference in flavor, but it can only be achieved using an extra-thick steak like this one. With a thinner steak, you'll overcook the inside before getting a strong sear on the outside.

Weber Egg Configuration

Paul Schleer offered this WSM grilling variation on The Virtual Weber Bulletin Board some time ago. He puts the charcoal grate in the bowl, then places the top cooking grate on the bolts that fasten the legs to the bowl. For extra stability, he threaded an additional nut onto each bolt. Paul says that the lid from an 18.5" Weber kettle grill will seal over the charcoal bowl.

Photos 12-13 show a simpler variation on Paul's setup. Put both the charcoal grate and the charcoal chamber in the bowl, then place the top cooking grate on top of the charcoal chamber. The WSM lid can be placed carefully on the charcoal bowl, as shown in Photo 12. Discussion forum member Steve Petrone dubbed this configuration the "Weber Little Black Egg."

Photo 14 shows a neat little grilling modification by Kevin S. He fabricated three aluminum tabs that fasten between the legs and charcoal bowl to stabilize the lid during grilling. "It's been working beautifully," says Kevin. "The lid fits snuggly, with no slipping off and no air gaps. It looks factory fresh, and there is absolutely no impact on any other aspect of the entire assembly."

So get out there and experiment with using your Weber Bullet as a grill. I think you'll be pleasantly surprised by the results!

Photo of lid tabs modification: 2005 by Kevin S.

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How to Grill the Perfect Steak

With nothing but an ordinary Weber Grill and a bag of charcoal, the chef at Michael Jordan's steak house divulges every trick in his book. Summer will never be the same.

D avid Walzog knows meat. As executive chef at Michael Jordan's Steak House N.Y.C. and Tapika, he always gets that elusive steakhouse char. His secret: dipping the steak in a combination of butter and oil, coating it with a generous layer of kosher salt and cracked black pepper, and searing it over the hottest possible fire.

Whether he's at work or at home, Walzog starts with the best prime-grade, dry-aged beef (see page 46). You can substitute a one-and-one-half-inch-thick choice steak from the grocery store, but you won't get the same depth of flavor. Walzog looks for meat with the most marbling, i.e., visible grains of fat running through the steak. As the steak is cooking, the fat melts, naturally tenderizing the meat and building in flavor. (He avoids vein steaks -- the ones with a half-moon-shaped vein running through the cut -- because they're too tough.)

At home, Walzog uses a Weber charcoal grill, stacking approximately 35 pieces of charcoal in the center. He lets the fire burn for fifteen to twenty minutes, until the coals turn about halfway white; then he spreads the, out to one side, leaving a cool spot on the other. Next, he covers the grill with the lid, top vent open, for three to five minutes, until it's seriously hot -- hot enough to sear the outside quickly and form a crust.

The goal -- the perfect steak -- is defined by the contrast between the charred exterior and the warm, juicy center. Walzog's detailed instructions follow.

Cooking the steaks:

4 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)

2 sticks unsalted butter

1/2 cup corn oil

8 teaspoons kosher salt

8 teaspoons cracked black pepper

Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.

Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height.

Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. "You can't have too much salt on a steak," says Walzog. "It makes a great crust." Or try substituting one of the rubs described below.

Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char.

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Ribeye steak on a gas grill

Cooking ribeye steak on a gas grill is a relatively simple job and one that is most rewarding. Ribeye does best when cooked on a high heat, so be sure to preheat the grill prior to cooking.

I highly recommend using a meat thermometer in leu of cutting to test doneness. A decent thermometer costs only a few bucks and is an excellent investment for getting the most flavor out of this costly cut of meat. (see “what you should know” at the bottom of this page for more)

Finally, It is important to allow the meat to rest for five to ten minutes after cooking to allow the proteins to reabsorb the juices and the flavor within them.

• Ribeye (ask your butcher to cut even 1 ½’ to 2” thick steaks)
• Some good pepper
• Garlic, pealed and broken to release the oils
• Smoked salt (regular salt will certainly suffice)

• A gas grill
• Tongs
• Paper towel
• Oil (any variety will suffice)
• Meat thermometer
• Trenched cutting board

1. Start by purchasing a steak that is well marbled and evenly cut. Butchers can be lazy and an unevenly cut steak will cook unevenly.
2. Preheat the grill on high for 10 to 15 minutes.
3. Meanwhile rub the meat with the broken garlic cloves. All you want is for the meat to absorb some of the oil. Discard the garlic cloves when done.
4. Sprinkle the meat liberally with your favorite crushed peppercorns.
5. Once grill is preheated clean the grill with a grill brush to remove residue.
6. Add some oil to a paper towel and using tongs oil the hot grill by rubbing paper towel and oil across the bars of the grill. (This helps prevent the meat from sticking to the metal grill bars.)
7. Place ribeye steaks on freshly oiled grill. Cooked uncovered for approximately 8 minutes.
8. Flip the steak when the first side is looking done (aprox 8 minutes) and cook for another five minutes or so.
9. To test remove a steak from direct heat and insert a meat thermometer into the middle of the steak. For medium rare the temperature should be 135º F. (See below for more info).
10. If the meat has not reached your desired temperature remove the thermometer and return the meat to the grill. Repeat the temperature test after a minute or two.
11. Basically the meat should be seared on the outside edges and nice and pink in the middle.
12. When done remove the steaks from grill and sit for 10 minutes on a trenched cutting board. This is a great time to finish your vegetables, toss your salad and finish your meal. I don’t tent because the meat continues to cook and it will head towards medium instead of medium rare. If you leave the thermometer in you will see that the un-tented meat will continue to cook and hit 140º F before starting to cool which is perfect.
13. Cut into thin slices, sprinkle with salt (preferably smoked salt) and serve.

What you should know

As a general rule of thumb I plan on about ½ lb of meat per person. So if I am having 6 guests for dinner, I purchase 4 lbs of meat. The extra pound is for leftovers.

Not everybody likes it the way I do. Here’ the scale to cook to your desired preference.

• Rare - 125º F to 135º F
• Medium rare - 135º F to 145º F
• Medium - 145º F to 150º F
• Well done - 150º F to 160º F
• Not worth it - 160º F and above

I recommended asking your butcher to cut the steaks 2 inches thick. That way the outside of the steak will sear while the inside cooks to a nice juicy pink perfection.

Using a meat thermometer will make it easy to cook perfect steaks every time. If you cut the steak to take a peak you will let all the favor carried in the juices run out. Also bear in mind that a steak continues to cook after you remove it from the grill so while it may look perfect it will end up over done. A meat thermometer gives you full control to deliver juicy, perfectly cooked and beautiful steaks to the table every time.

I remember a chef once telling me that he used the “push test” method for telling if a steak was done. Do you know anything about this? He claimed it was better than poking holes into a nice piece of meat. But for the life of me I can’t remember how it works.

The “push test” method is easy, but not as accurate. Here’s how it works.

1. Look at the inside of your thumb. In your minds eye draw a straight line down down to the fleshy part where the joint meets the palm.
2. Take your other thumb and press down on that firm fleshy point. That is what “well done” feels like.
3. Now move toward the index finger and press on the softer/fleshier part right between the base of the thumb and the index finger. That is what “medium rare” feels like.
4. Now press on the soft thin fleshy area right between the index finger and the thumb. That is what “rare” feels like.
5. Now you can simply press on the steak as it is cooking and compare the results.

This method is not perfect, but with practice it is a great time saver for chefs.

You are correct. Don’t tent your meat! I prefer to take my steak off the heat at 130º as I like my meat rare.

This receipt left me mouthwatering and wondering why didn’t I bought a gas grill all these years… Well that’s definitely going to change, I’ll make sure I’ll get a decent gas grill from a good store I know and give this recipe a try!

Great recipe! I’m thinking about opening a restaurant and I think I will include this recipe to the menu.

Not a good idea to use a meat thermometer the meat shouldn’t be pierce at all.It let all juice and flavor out. Ribeye goes in at 500 to 600 deg.Place it down 5 min with close grill flip for 4min(medium rare) 6min (medium) 8min(medium well) Try it you’ll love it.It works with any meat from 1.5 inc to 2 inch thick.

I disagree. A good meat thermometer makes a small hole and for a thick steak you are going to get the best results every time. The gain is worth the little bit of loss that will trickle out.

Is grass fed ribeye better tasting? Do you need to cook it differently than regular ribeye steak?

Grass fed beef is indeed better tasting. The best way to describe the difference is slightly stronger more robust meat flavor. Grass fed beef often has less fat so you taste more of the natural meat flavor.

Also, grass fed beef tends to cook a little quicker, so you need to keep a careful watch on it. In my experience the last 15 to 20 degrees comes on quick.

Grilling Steak, Step by Step

Last week we talked about how to grill a perfect hamburger by focusing on technique. This week we'll keep focusing on grilling technique and walk step by step through grilling steaks like an expert. You see, a lot of people really over-think grilling steaks. I have had some really elaborately prepared beef jerky grilled by some great people with the best of intentions. It's often hard to sit back and watch the host destroy a perfectly good steak, but hey, it's not my party. I'll do the next best thing and break down what I think are the simple steps to grilling the perfect steak. In this case, I'm grilling sirloins (they were on sale!), but this technique is the same for all cuts of beef up to an inch thick. Steaks over an inch thick will require a little more time to cook through, so adjust your times accordingly and remember to err on the side of rare (you can always throw it back on the grill, but you can't reverse jerky!). Enough intro, let's get down to it.

Grilling Steak, Step by Step

Beef steaks (like ribeye or NY strip), around 1.5 inches thick

fresh ground black pepper

1 Warm that steak up! Let's start with one of the most important steps in grilling steaks. We want to grill our steaks quickly and evenly, so it is very important to let the steak come to room temperature before grilling. Remove your steaks from the refrigerator and set them on the kitchen counter for about 30 minutes prior to grilling. Don't leave it there too long though, that's just gross, just get it to room temperature.

2 Seasoning. Just like we talked about when grilling hamburgers, there is no need to over-think seasoning. Let that steak's natural taste prevail! I like to keep it simple and first brush the steaks with a little olive oil and then use Kosher salt, FRESH ground black pepper and a little garlic powder. Combine the seasoning and rub it all over both sides of the steak. That rub is what is going to help create that delicious crust we are after during the searing stage.

3 High heat. Now that the steak has warmed a bit and has been coated in a simple layer of seasoning, go ahead and light the grill and prepare it for direct grilling over high heat. Another important technigue in grilling steaks is to use high (around 600 degrees is perfect), direct heat and grill them quickly! The longer the steak stays on the grill, the more moisture leaves the meat. So crank that baby up as high as it will go and turn on the sear burner if you have one. Keep the lid closed until the grill has heated as high as you can get it.

4 Clean that grill! Once the grill is nice and hot, make sure you give those grates a good scraping with a wire grill brush. Some people lube their grates with some vegetable oil, but that shouldn't be needed between the clean grates and the little bit of olive oil we brushed the steaks with earlier.

5 Grill those steaks! We are now ready to grill the steaks. Using tongs, place the steaks on the hottest part of the grill and don't touch them for about 2 minutes.

6 Grill marks are important. Why? Because you want those steaks to look good right? It is more than that though. The caramelization that occurs in those grill marks is really tasty. Pick your steaks up with the tongs and turn them 45 degrees and put them back on the grill to make those perfect, crosshatch grill marks (we want a total of about 5 minutes on the first side).

7 Flip the steaks as little as possible. It is very tempting to keep flipping the steak. However, when meat is cooking over a direct heat source like on your hot grill, the juices get pushed through the meat away from the heat source. To grill a juicy steak, you want to disrupt the juices as little as possible, so that means flipping the steak as little as possible. After a total of around 5 minutes on the first side, flip the steaks over using your tongs (never pierce the steaks with a fork!).

8 Rotate again. After another 2 or 3 minutes on the other side, again rotate the steaks 45 degrees to create our grill marks on the other side. Grill for an additional 3 - 4 minutes after rotating.

9 Check to see if they are done. Once you get a few dozen steaks under your belt (literally and figuratively), you will be able to tell doneness just by pushing down on the meat. The firmer the meat, the more done it is. A great instant read thermometer is a must for the kitchen and grill though and takes the guess work out of cooking. The Thermapen is the best on the market and I highly recommend it. Remember, you can always throw an undercooked steak back on the grill but you can't reverse beef jerky, so err on the side of undercooked. Not sure what temperature you are aiming for? There's an app for that.

10 Let them rest! Once the steaks are grilled to your desired doneness, remove them and place them on a platter. Now DON'T TOUCH those beautiful hunks of meat for 5 minutes if you can help it. Remember, the juices on the inside are disrupted a lot when you are grilling a steak. They need about 5 minutes to "calm down" and redistribute. If you cut into it too soon, all of those juices will leak out (which is no sweat if you can't help it, just soak them up with the baked potato!).

See? There is nothing to grilling steak like an expert. Focus on technique, not the seasoning or (God forbid) sauces and let the natural flavor of the steak be the star of your grilling show. Also, make sure you check out some of our other grilling recipes for those guests that don't eat red meat. If you are looking for a great appetizer, grilled shrimp kabobs make a great tasting and quick cooking treat!

NinersDad

Kosher salt is a must! If I grill a large boneless cut like tri tip, I season ahead of time anywhere from 3 hours to the night before.

Thinner cuts I usually do as this writer says and salt before going on the grill.

Great directions! worked like a charm. Thanks so much.

February 16, 2016

gas grill is good,lump charcoal and mesquite wood are the way to go

November 24, 2015

Focus on technique, not marinades.

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Weber steak grillen

THE PERFECT GRILLED STEAK

Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of the master griller.

RULES OF THE GRILL:

1. Choose the right steak.

The high, dry heat of grilling requires a tender cut of meat. It should be well-marbled (fat content within the grain of the meat). Thin (1 inch) is always better than thick (more than 3 inches).

2. Build the right fire.

Steaks need high heat to sear the meat and form a crust. To cook a thick steak such as a porterhouse or center cut rib-eye, you will also need a moderate heat zone to one side to finish the cooking without burning the outside. This is done by lighting your coals in the center of the pit. Once the coals are completely lit, rake a double thick layer over to one side of the grill and a single layer over to the other side. You should start cooking the steak when you can hold your hand over the hot zone for 2-3 seconds and over the moderate zone for 5-6 seconds. For gas grills, just turn one side down to medium.

3. Season to taste.

With steaks, you should keep the seasoning simple. Coarse salt, freshly ground black pepper from a mill and granulated garlic is best. However, some steaks such as flank or sirloin do well with flavorings such as herbs, soy sauce, Worcestershire, etc.

4. Know when and how to turn the steak.

Place the steaks on the grill at a 45° angle to the bars. Grill for 2 minutes, then rotate the steak 90° without turning over. This makes a nice crosshatch grill mark. You will know to flip the steak when you see tiny beads of blood beginning to form on the top, approximately 4-6 minutes for a 1" steak or 8-10 minutes for a 2" steak. The proper way to turn is with tongs or spatula. Never, ever, stab the meat with a fork, as this will cause all the juices to run onto the coals and create a flavorless, dry steak.

5. Never desert your post.

Remember, you're only grilling for a short time. Great steaks demand constant attention. Once they hit the grill, stay with them. Never forget the fact that, like polish on a mahogany table, a steak needs a pat of butter anointing it immediately upon leaving the grill. This rounds out the flavor, and it is a great time to re-season the meat with just a small pinch of salt & pepper. Try my herb butter for grilled steaks at the bottom of the page for a flavorful finish on the perfectly grilled steak.

All steaks need to rest a few minutes before serving. The high heat tends to tighten the protein. Transferring the steak to a warm platter and letting it rest for 3 minutes will allow the juices to return to the center of the meat as it sits.

BEST STEAKS FOR GRILLING:

Rib-eye - Juicy and well-marbled.

Rib steak - A bone-in rib-eye, thicker than a normal rib-eye, but you all know how much more flavorful a steak on the bone can be.

Strip steak - Lean, meaty and firm texture.

Sirloin - Rich, red and meaty. Flavorful, but tends to be tough. Slice thinly when serving.

Porterhouse - Two steaks in one: a firm strip sirloin and a succulent tenderloin. Normally 2-3" thick.

T-bone - Similar to a Porterhouse, but the tenderloin is smaller.

Filet Mignon - Lean and tender; you can cut it with a fork.

Flank or Skirt Steak - From the underbelly of the steer. Highly flavorful, but tough and stringy. Cook medium rare; slice against the grain.

2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295

Grilled Ribeye Steak

February 1, 2011

Kosher salt, fresh ground black pepper, medium rare. no need to over-think this one. You bought this delicious hunk of meat, now your job is to not screw it up! Rib eye steaks are a pretty forgiving cut of meat, believe it or not. The fat marbling contained in a ribeye steak makes for a very flavorful and juicy steak without a lot of effort. When buying ribeyes, I like to skip the shelves and go straight to the butcher's counter to get a steak that is an inch to an inch and a half thick. Thicker steaks allow you to create a great crust on the outside while cooking them to a perfect medium-rare on the inside (you wouldn't ruin that nice steak by over-cooking to well-done, would you??). The biggest thing to keep in mind when grilling steak is that you can always throw it back on the grill if it isn't done enough, but you can't reverse an over-cooked steak. So err on the side of rare and sear that steer over high heat. Let's get to it.

Ribeye steaks, at least an 1.5 inches thick

Fresh ground black pepper

1 Preheat your grill to high heat. If you have a sear station or sear burner, get that puppy going too. If you have a sear burner and a steak that is over an inch thick, get one side of the grill (opposite the sear burner) going at about medium-high in case we need to cook it through a little more after the sear.

2 Remove the rib eye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of Kosher salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust.

3 -+

4 Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).

5 Place the rib eye steaks on the hottest part of the grill (or your sear burner) and then stand ready with the tongs.

6 At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. If a flare-up occurs and doesn't go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.

7 Continue to grill with the lid open for about 4 - 6 minutes.

8 Flip the steaks over onto the other side, still over the hottest part of the grill.

9 Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak.

10 Remove the steaks from the grill and allow to rest for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the ribeye, so be patient!

See, I told you this was easy! You don't have to over-think a good steak. Buy a thick ribeye with plenty of marbling, use some Kosher salt, fresh black pepper and then concentrate on cooking it properly and you will wow your guests.

22 Reviews

September 26, 2016

I’m new to grilling and love my steaks med rare. Just made these for dinner and my dear husband almost licked the plate when he was done. We used 1.75″ thick strips and they were gorgeous inside and out. Medium rare after 4 mins on each side at our grill’s sear station. Thank you for the really easy-to-follow instructions. My first attempt at grilling my own steak was a success because of you! Bravo!

Sister Criselda

September 5, 2016

Thanks for the tips, had to make sure to follow the directions, for the ones that like it well done, just cooked it longer. God bless you

September 4, 2016

best to have the steaks at room temperature before cooking as well.

Great recipe, easy instructions, and excellent results!! I have gained confidence in making a steak for my family, and they love it.

Great! I’ve always had trouble grilling steaks. We marinate ours in a solution of Worcestershire sauce and soy sauce for about 4 hours. I used 6 minutes per side and they were perfect. Thanks for your help!

You bought a great piece of meat.

Don’t fuck it up.

Best advice ever…

Nannette Ranzini

Best steak I’ve made this summer.

Best steak I grilled this year!!

That’s the way to do it just like MTV. Really the best from A&S market .

Excellent! I have always made my steaks way too overcooked and tough. My family loves medium rare….this method gets u there.

Great recipe and simple. Steak was superior to most resturants.

Instructions are perfect. I’m always nervous I’m going to ruin my ribeye steaks but have this bookmarked and confidence prevails.

February 23, 2016

For a little decadence, rub some butter on the resting steak. Good restaurant tip.

January 29, 2016

Simple and effective. Perfect char. The resting part is so incredibly important. The juice is locked into the riders of the steak. The mostness blew me away. Give it a test cut a morsel off of an end try it out. Now put that steak under foil for five mins and try it again.

The wait is worth every mouth full.

420 plenty

This was the best steak that I never cooked

December 30, 2015

Beautiful steaks, perfect @ 5 minutes.add a 90 degree graph – paper sear pattern, and you’ve got a Steakhouse perfect meal !!

Kathleen Giddens

December 26, 2015

Kathleen Giddens

December 26, 2015

October 26, 2015

Great recipe! My steaks turned out delicious. Thank you:)

September 5, 2015

Best steak I’ve ever grilled. Thanks.

Our steaks turned out wonderful!

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