This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeWhen it comes to steaks, Grilled Rib Eye is my favorite, and it’s not even close.

As a classically-trained chef, I reach for this cut for its juicy marbling, tender texture, and clean beef flavor.Discover my formula for perfect grilled ribeye every time, and apply the same techniques to any cut of steak you have.  Meggan’s notes If you feel intimidated by rib eye, or any steak for that matter, you’re in the right place.

I’ve mastered steaks of all kinds, and rib eye is my top choice in any situation.I’ll teach you exactly what it takes to find success every single time.You certainly don’t want to waste the expensive piece of meat you just bought! There isn’t a single secret to the perfect grilled rib eye, but rather a prescription for success.

Start by always letting your steak rest at room temperature before you cook it (and this goes for any steak and any cooking method).Make sure your grill is HOT, so use that resting time to preheat your grill.Salt is crucial, but only add it just before grilling.

If you add it while your meat is resting, it will pull water out of the steak (it works just like salting eggplant).You want either a dry surface on your steak, or a light coat of olive oil to prevent the steak from sticking to the grate.Beyond that, use your hot grill for a serious sear, then finish cooking over indi

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