- 2 Bone-In Mountaintown Beef Ribeye Steaks
- Olive Oil to coat grill
- Salt & Black Pepper for tast
- Optional (Favorite Steak Seasoning)
Step 1: Remove your Mountaintown Beef Ribeye from the refrigerator and let it reach room temperature — around 30 minutes. Trim excess fat to avoid flare-ups, and vertically slash the thin piece of fat around the outside of the Mountaintown Beef Ribeye to keep it from curling. Liberally apply sea salt and black pepper (and/or your favorite steak house seasoning blend) . Flip the Mountaintown Beef Ribeye and repeat the process.
Step 2: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Step 3: Place Mountaintown Beef Ribeye at the hottest part of the grate, directly above the coals, and let it sear for two to three minutes, then flip the Mountaintown Beef Ribeye and sear the other side for two to three minutes. During the searing process, resist the urge to move the Mountaintown Beef Ribeye around with the tongs, as this will prevent optimal grill marks. Close the lid to prevent flare-ups.
Step 4: Using a digital instant-read meat thermometer, check the temperature of the steak while it’s still on the grill. Grill the Mountaintown Beef Ribeye to your desired taste: 130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done. Keep in mind that the Mountaintown Beef Ribeye will continue to cook a few degrees more when it’s removed from the grill.
Step 5: After removing the Mountaintown Beef Ribeye from the grill, place on a cutting board, loosely cover it with aluminum foil, and allow it to “rest” for five minutes (the temperature will continue to rise a few degrees while the juices redistribute into the meat).
Step 6: Enjoy Simply Amazing, Steak House Style, Mountaintown Beef Grilled Ribeyes