Perfectly Grilled Ribeye Steak

1.Remove the ribeye steak from the refrigerator at least 30-60 minutes before grilling to allow it to come to room temperature. This promotes more even cooking.

2.Pat the steak dry thoroughly with paper towels. This helps achieve a better sear.

3.Brush both sides of the steak with olive oil, then generously season with coarse sea salt and freshly ground black pepper.

4.Preheat your grill to high heat (around 230-260°C or 450-500°F). Ensure the grates are clean.

5.Place the seasoned ribeye on the hot grill. For a medium-rare steak (internal temperature of 57-60°C or 135-140°F), grill for 4-5 minutes per side for a 1.5-inch thick steak.

6.For a good sear and grill marks, avoid moving the steak for the first 2-3 minutes on each side. Flip only once.

7.Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for 52-54°C (125-130°F) while on the grill, as it will continue to cook after removal.

8.Once the desired internal temperature is reached, remove the steak from the grill and place it on a cutting board.

9.Tent the steak loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy result.

10.Slice against the grain and serve immediately.