I saw some pretty good looking ribeye steaks at my local Costco this weekend. Normally I prefer NY strip steaks or porterhouse, but today I went for the ribeye. The ribeye is a fattier cut of meat but it sure has a great deal of flavor. Here’s what I did to make Ribeye Steaks on a Charcoal Grill:
Grillmates Montreal Seasoning
To get the best results with your steak it is best to bring the steak to room temperature before it hits the grill. So remove the steaks from the fridge and sit them on the counter for about 30-45 minutes while you get your grill ready. During this time coat the steaks in your favorite seasoning. I’m on a real Grillmates Montreal Seasoning kick right now so that’s what I did.
I prepared a high heat grill. This means that I was able to hold my hand over the grates for only about 2 to 3 seconds. As described on other portions of my website I used the “rule of threes” for these steaks. 3 minutes of direct heat for each side of the steak and then 3 minutes of indirect heat for each side of the steak. This is a total of 12 minutes of cooking time.
Today I did grilled asparagus and grilled zucchini as a side dish. Man that looks good on the grill.
As another side dish I made twice baked potatoes.
My dog sure thought my dinner looked good!!!