Ribeye Rub + Grilling Tips • Stephanie Hansen

Ribeye is our favorite cut of steak to grill throughout the Summer we like that it’s a fattier cut which caramelizes and doesn’t dry out when grilled.

Tips on Grilling Rib Eye Steaks

• Start with a clean grill. Put an onion on a fork and rub the onion back and for across the griil grates, cut side down, to clean the grills surface.
• Use a potato cut-side down skewered on a fork to make a non stick surface. The potato starches help recreate a non-stick surface.
• Let steaks come to room temperature before grilling.
• Season about 30 minutes prior to grilling.
• Use 2 tsp of seasoning per side of steak.
• With a gas grill, steaks will cook rather quickly, going from very soft (very rare) to somewhat soft with a bit of a spring (medium) to quite firm (well done). If you aren’t confident with your meat grilling skills invest in an instant read dial meat thermometer (less than $10) Aim for these temperatures:
  • 135°F for medium-rare
  • 145°F medium
  • 150°F medium well
  • 160°F well done
• Remember undercooking is better than overcooking. You can always cook the steaks a little longer. Steaks will continue to cook once they’re off the heat increasing the internal temperature from 8 to 10 degrees while they rest.