Boneless Ribeye Steaks

A couple of nights ago, steaks sounded good, and I hadn’t done steaks this summer yet.

My local grocery store had boneless USDA Choice ribeye steaks on sale for $4.99/lb, so I picked some up.

Here’s my technique for cooking steaks:

Rub the steaks with a small amount of olive oil and liberally sprinkle kosher salt and black pepper over both sides.  This time I used seasoned pepper instead of black pepper.  You can also add powdered garlic or a host of other spices (or spice blends, like Montreal steak seasoning) on steaks, depending on what you like.

As for grilling the steaks, first you have to get your grill as hot as possible.  You really want to be able to sear the steaks on the outside without cooking the inside of the steak too much.  I like my steak medium-rare, and here’s what works for me:

I use a timer and set it for 8 minutes (this is for a somewhat thicker steak – about 1 1/2 inches thick).  If you’re using a thinner steak, you probably want to use 6 minutes (1 minute, 30 seconds per step, see below).

Put the steak on the grill with the steak pointed towards 2 o’clock (imagine that the top part of the steak in the picture below is the hand on a clock at 2 o’clock) and start the timer.

After 2 minutes, turn (but not turn over) the steak so that the top of the steak points towards 10 o’clock, as seen in the picture below.

After another 2 minutes, turn the steak over (still pointing to 10 o’clock), seen here:

Again, after another 2 minutes, turn (but not turn over) the steak to 2 o’clock.  All of these turns are to make sure that you get those nice criss-cross grilled marks on your steak.

After 2 more minutes, if the steak is done* take it off the grill.  If the steak isn’t quite done to your liking, turn off one burner and move the steak to that area of the grill to finish cooking.   Either way, when you take the steak off of the grill let it rest for a couple of minutes before cutting in to it.

Here’s the final dish – Grilled Boneless Ribeye Steak with grilled vegetables.

* Note:  To tell if your steak is done, the best method is to push on it in the middle with your finger.  You want it to be soft, but not completely mushy.  You’ll get better at judging the “doneness” of steaks with practice.  A lot of times, the steak is done after the initial cooking time, and no additional “off direct heat” cooking is needed.  Again, it all depends on the thickness of your steak and the heat of the grill.

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