Perfect grilled Ribeye
- 1.5 inch ribeye
- lawry's season salt
- lawry's garlic pepper
- lea & perrins worchestershire sauce
- everyone is different on there amount of seasonings so i will not give an exact amount, i put about 5 shakes of worchestershire on each side of steak and i'll leave the amount of season salt & garlic pepper up to you...
Start out by getting your steaks out of the fridge and letting your meat come to room temp (this goes for any meat heading to the grill) I will let mine set out for no less then 1.5 hours (don't go over 2 hours) Season and let be, when it's been at least 1 hour turn your grill on high (I use gas so that is what my time is going by) let it get hot (I say no less than 10 minutes) at this time my grill is 400 + deg. Place your steak on the grill and set a timer for 6 minutes DO NOT I REPEAT DO NOT TOUCH THE STEAK LEAVE IT ALONE dont move it don't poke it stab it just leave it be, when the timer goes off turn the steak and set timer for 4 - 5 minutes at this point you will have a perfectly cooked medium rare beautiful ribeye (if you don't do medium rare you may cook it a little longer but I'm not responsible & can not promise a good outcome lol (but to be honest even though I should not say it out loud a well done steak should not look, smell, or taste like burned shoe leather it is possible to make a well done steak without making it a crispy mess)Once you have removed your steak from the grill let it rest for 5 minutes (trust me it's worth the wait) because then the juice will stay in the meat and not run all over your plate. Now set back and enjoy your masterpiece...