Grilled Rib Eye


  • 2 (1-1/4- to 1-1/2-inch-thick) rib-eye steaks
  • vegetable oil
  • Kosher salt
  • freshly ground pepper


  1. Remove steaks from the refrigerator and let them come to room temperature, about 30 to 45 minutes.  
  2. Heat a gas or charcoal grill to high (about 450 degrees F to 550 degrees F) and rub the grates with a towel dipped in vegetable oil.
  3. Season the steaks on all sides with salt and pepper.
  4. When the grill is ready, place the steaks on the grates and cover the grill.  
  5. Cook, undisturbed, until grill marks appear on the bottom and the steaks are lightly charred on the edges, about 4 to 5 minutes.  
  6. Flip, cover the grill, and cook until the steaks are medium rare, about 4 minutes more.  
  7. To check for doneness, use your finger to press on the meat:  It should be firm around the edges but still give in the center.  You can also use an instant-read thermometer; it should register between 125 degrees F and 130 degrees F.  
  8. Transfer the steaks to a cutting board and let them rest for about 5 minutes before serving.