4 (1 - 1 1/4" thick) good ribeye steaks, about 1 pound each
olive oil, your favorite
fresh ground black pepper
Remove steaks from the refrigerator and place on a baking sheet lined with aluminum foil for about 15 minutes, covered with foil. Allowing the steaks to warm slightly will help them to cook more evenly. Preheat grill to high. Drizzle your steaks with olive oil and liberally sprinkle with salt and pepper. Flip steaks and repeat. This will give the steaks that flavorful crust that good steak houses are known for.
After your grill has preheated place steaks on the grill, diagonally to the grill grates (
After 2 minutes, move steaks to an opposite diagonal (
Flip steaks over with tongs so they are on the grill diagonal to the grill grates. After 2 minutes move steaks to an opposite diagonal. Cook for an additional 2-3 minutes for medium rare. Again use 2-3 minutes for each step if you are cooking medium rare, use 3 minutes per step if you are cooking medium.
Place steaks on baking sheet and loosely tent with aluminum foil. Allow steaks to rest for 5 minutes. This will help the juices redistribute through out the steak delivering a more flavorful product!
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.