Step 1

Start with prime or choice ribeye steaks. I like a 1 1/4 to 1 1/2 inch thick that will be 12-16 ozs. each. One of the most important steps is resting the steaks at room temperature for 30 or so minutes. This raises the temperature of the meat making getting your desired internal temperature much easier.

Step 2

While the steaks are resting, get your grill temperature about 450°-500°. Just over medium for me but more medium-high on most grills. Of course, clean and oil the grill.

Step 3

If there is a layer of trimmable fat, remove most of it. Give the steaks seasoning of your choice. Do it just before grilling; I use a nice sprinkling of my 7:2:2 seasoning but just a nice sprinkle of coarse salt and pepper will do.

Step 4

Place the steaks on the grill. Close the lid. Grill on the first side for 6 minutes. Rotate half the way through if you want these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 6 minutes (with the rotation) and get about 145° internal temperature. For rare, you will want less time on both sides.

Step 5

Remove and rest for 5 minutes minimum. A light foil tent is a good idea here.