Simple and delicious. Coat each side of a steak with olive oil, sea salt, and ground pepppercorns, and cook three minutes per side with the grill on high and the lid closed. Strive for an internal temp of 135-140 degrees.
- at home on our propane gas grill.
- 10 oz. ribeye steaks purchased from Zavotski's.
- this steak is at most 3/4 inch thick.
- $8.49 each.
- if possible, allow steaks to set out at room temp for 30 minutes.
- preheat gass grill for 10 to 15 minutes.
- all burners on high.
- our grill only maxes out at 475 degrees.
- coat both sides of the steak with:
- olive oil.
- sea salt.
- fresh ground black peppercorns.
- use olive oil or some other cooking oil to soak a paper towel.
- use tongs to smear oil-soaked paper towel on heated grill.
- all three burners are still set to high.
- add steak to grill and close lid.
- cook steak for 3 minutes on one side.
- raise lid, use tongs to flip steak over, and close lid.
- grill still on high.
- cook steak on side 2 also for 3 minutes.
- move steak to plate.
- check internal temp.
- should read 135 to 140 degrees F.
- medium rare.
A thicker ribeye of say 1.0 to 1.5 inches would probably require 4 to 6 minutes of cooking per side. These thinner and wider Zavatoski ribeye steaks only need 3 minutes per side to obtain excellent results.
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