Grilled Medium-Rare Ribeye

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Take 2 ribeye steaks, 1¼–1½ inch thick out of the fridge 30–45 minutes before grilling and pat completely dry with paper towels.

Step 2

Rub all over with 1 tbsp high smoke-point oil (avocado or canola), then season with 1 tsp kosher salt and 2 tsp coarsely ground black pepper.

Step 3

Go easy on the salt — kosher meat is already salted from the koshering process, so it needs less than most recipes call for.

Step 4

Heat the grill to high, 450–500°F, with two zones: one side on high direct heat, the other side low or off.

Step 5

Clean the grates and wipe them with a little oil.

Step 6

Lay the steaks over direct heat at a slight diagonal.

Step 7

Close the lid (on gas) and don't touch them for 4–5 minutes — leaving them alone is what builds the crust.

Step 8

Flip once with tongs (never a fork — it drains the juices) and sear another 3–4 minutes with the lid closed.

Step 9

If fat flares up, slide the steak to the cool zone for a few seconds until it settles.

Step 10

Insert an instant-read thermometer sideways into the thickest part.

Step 11

Pull the steaks at 125–130°F — carryover cooking brings them to 130–135°F, which is medium rare.

Step 12

If they're not there yet, move them to the indirect side, close the lid, and check every 2 minutes.

Step 13

Transfer to a cutting board and tent loosely with foil for 7–10 minutes so the juices redistribute.

Step 14

Slice against the grain if serving sliced, or serve whole.

Step 15

The thermometer is your real doneness test — time per side varies with steak thickness and grill heat.

Step 16

Your no-heat dry rub from the prime rib works beautifully here too; apply it in place of the salt and pepper about 40 minutes before grilling.

Step 17

Skip any butter basting — the oil rub keeps things kosher and does the job.