How to Cook Ribeye Steak on the Grill

so rib eyes are my favorite steak andtoday I’m going to show you how to makethem on the charcoal grill[Music]I’m gonna start with seasoning thesewith a good amount of salt and pepperbecause they’re pretty thick cut and Ireally want to season thoroughly so I’mgonna get these on the grillribeye is a great steak for grilling butI like to take a little more care of ribeyes when they’re on here i watch themclosely because rib eyes tend to have alittle more marbling and a little bitmore fat to them but that’s what reallyadds that robust rich flavor to a goodribeye so you can tell your grill isgood and ready when you hear that sizzlewhen the steaks are at it if you don’thear a sizzle your grill is just not hotenough you know we’re getting a littleflare-up from the fat dripping downunder the coals a little bit of flamesis okay it gives a little bit of acharred kiss to these steaks but if theflame gets too excessive you want tomove them off that direct heat and letthat subside so I’m gonna pull thismiddle one right off that heat see we’realready getting a little bit of a searI’m gonna pull two of them off just fora second let this let these coals callthem down a little bit before I put themback over direct heat so the flames havesubsided this guy is ready to go give ita 90 degree rotate make sure that it’sgetting cooked evenly and I’m gonna putthese back on the heat so I’m gonnarotate this oneso I’m gonna rotate these now that’llensure a nice all over even sear withoutany parts that get way too charred soI’m trying not to mess with these toomuch I do rotate because I don’t wantthem to get overcharged in a littleburnt areas but I try and leave them aload as much as possible if that meansnot rotating that’s fine I want to see agood sear that’s the most important partso the heat here is pretty intenseso this guy has a nice crust forming andI don’t want him to burn so I’m gonnapull him off the direct heat into thecool zonethis one isn’t getting as much heat so Ireally want a nice sear so I’ll just goahead and put him right down there lethim continue cooking over that reallyhot spot because I want these to get thesame crust that this guy has so thisone’s developed a great crust so againI’m gonna pull this one off put it intothis cooler zone of the grill so I’mgonna pull this one off the direct heatbecause I see it’s got a beautiful searagain putting it over to this coolerzone of the fire then I’ll put the lidon to help finish cooking him throughand I want to check the temperatureperiodically so I’m looking to hit 125degrees that way I can let him rest andcontinue to cook just a little bit up tothat medium-rare that I’m looking for solast time I checked there were about ahundred degrees so this is the pointwhere I really want to keep a close eyeso I think they’re getting pretty closesee where we’re atso this guy’s right at about 120 pullhimthese will go up probably five to tendegrees so I want him to be right around120 125 to get medium-rare and then thisone’s at 125 so I think we’re justpretty setso I’ve let these rest for a few minutesso those juices can redistribute nowthat’s how you properly cook a rib eye Ihope you enjoy these cuts as much as Ido and check out our other videos forsome simple grilling tips