How to Grill a Perfect Steak
A simple method to grill a flavorful, well-seared rib eye with perfect doneness.
Servings: 4 servings
Ingredients
- 1 rib eye steak 1½-inch thick, 8-ounce per person; prime or best quality
- kosher salt about ½ teaspoon per side, plus more to taste
- freshly ground black pepper to taste
- 2 cloves garlic cloves cut in half, for rubbing the steaks
Instructions
- Pat the steaks dry with paper towels and lightly season each side with a scant ½ teaspoon kosher salt; place uncovered in the refrigerator for a couple of hours or overnight.
- Remove the steaks from the refrigerator and let them sit at room temperature for 1 hour before grilling.
- Rub one cut half of a garlic clove over each steak; re-season both sides with additional kosher salt and freshly ground black pepper to taste.
- Preheat your grill: prepare very hot coals or set a gas grill to high with the lid open.
- Place the steaks on the hottest part of the grill and cook about 3–4 minutes per side for rare (approximately 8 minutes total). For cross-hatch marks, after 1½–2 minutes on a side, rotate the steak 45° and continue cooking the remainder of the time before flipping.
- Repeat the same process on the other side, cooking a total of about 3–4 minutes for that side; check doneness with an instant-read thermometer and remove steaks at 120°F for rare or 125°F for medium-rare.
- Transfer the steaks to a plate or cutting board and let them rest for 5 minutes before serving to allow carry-over cooking and juices to redistribute.
Equipment
- grill (charcoal or gas)
- Tongs
- Instant-read thermometer
- Paper Towels
- Plate or tray
- Cutting Board
Notes
- Drying and salting ahead improves crust formation.
- Bring steaks to room temperature for even cooking.
- Use an instant-read thermometer for accurate doneness.
- Rotate 45° halfway through a side for cross-hatch grill marks.
- Rest steaks 5 minutes before slicing or serving.