Rib Eye steak is prized for its beautiful marbling, which gives the meat its signature flavour, tenderness, and juiciness. For the best results, choose a dark red steak with abundant marbling, about 2.5–3 cm thick. Properly seasoned, Rib Eye is ideal for high-heat grilling.
This recipe grills the steak directly over high heat and then finishes it on the grill’s top shelf to achieve the perfect internal temperature. Using a thermometer ensures precise doneness every time.
Serve this steak with fresh greens, creamy cheese, or a drizzle of balsamic for a refined and delicious meal.
Ingredients
1 high-quality Rib Eye steak, at least 3 cm thick
Olive oil
Salt
Black pepper
Instructions
Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature.
Preheat the grill to high heat, aiming for an internal temperature of 300°C.
Brush the steak with olive oil and generously season with salt, pepper, and optional chili flakes.
Grease the grill grate with oil and place the steak directly on it.
Grill for 6 minutes, rotating the steak every 1.5 minutes to create the classic diamond grill marks.
Move the steak to the top shelf of the grill and close the lid. Wait until the steak reaches your desired internal temperature (e.g., 58°C for medium-rare). Cooking time will vary based on thickness and ambient temperature, so a thermometer is essential.
Remove the steak and let it rest for 10 minutes to allow the juices to redistribute.
Serve the steak whole or slice into thick pieces. Pair with your preferred sides.
