Grilled Ribeye Steak with Salsa Verde
Recipe type: Direct heat with cooler zone
  • Rib eye steak(s), at least 1½ inches thick
  • Sea salt
  • Freshly ground black pepper, (If it’s a great piece of meat, that’s all you need)
  • Salsa Verde (recipe follows)
  1. Remove steak from the refrigerator and let sit at room temperature for 45 to 60 minutes to take the chill off. Generously season with salt and pepper. A steak this size can take ½- to ¾ teaspoon of salt per pound.
  2. Set up grill for direct high heat grilling with a cool zone to move the steak to if flare-ups occur… they will occur. Brush your grates clean and oil them before cooking.
  3. Lay the steaks on the grill at a 45 degree angle and cook for 4 to 5 minutes. Use tongs to rotate the steaks 90 degrees (think 10 and 2 on a clock) and cook for another 3 to 5 minutes for medium-rare. Like all things, the actual cooking times will depend on the actual temperature of your grill. Again using tongs (never a fork), flip and finish cooking to the desired temperature (125°F to 130°F for medium rare; 130°F to 135°F for medium; 135°F to 140°F for medium well. Carryover cooking will raise the temperature another 5 degrees). Total cooking time with be 7 to 10 minutes per side. Let the steak rest for 7 or 8 minutes before cutting into it.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at