Rib Eye Steak
Posted by Thomas Sedita Jr on
Prep Time: 15 minutes
Cooking Method: Direct Medium-High Heat (400 – 450 F)
Grilling Time: 10-15 min
Additional Tools: 1 or 2 Primal Grilling Cedar Planks Soaked in water for at least 1 hour*
*Typically you can fit two rib eyes per plank. Adjust number of planks to number of steaks or steak size
4 Fresh Garlic Cloves - minced
1 ½ tablespoon of olive oil
1 teaspoon of Chile Pepper
1 teaspoon of Cayenne Powder
1 teaspoon of Onion Powder
1 teaspoon of Sea Salt
½ teaspoon of Pepper
2 Rib Eye Steaks
- Make sure your plank is soaking. 1 hour is OK but 2 hours is preferred.
- Mix all of the rub ingredients in a small bowl into a pasty texture.
- Spread the rub with your fingers on all sides of your steaks.
- Let your rib eye sit outside the fridge while you prepare your grill for direct cooking over medium heat.
- Once the grill is pre-heated, place your plank(s) directly on top of the heat source with the lid closed for 3 minutes to pre-heat. If your grill is too hot you risk flare-ups so keep an eye out for this.
- Open the lid and place your rib eyes on the plank and then put the lid back on and cook for 3 to 5 minutes depending on your preference of doneness.
- During this time keep the lid closed as much as possible while you peak through the vent holes for flare-ups. You should have a good smoke flow and a strong cedar aroma.
- After 3 to 5 minutes quickly open the lid to flip your steaks. Replace the lid and continue to cook for another 3 to 5 minutes.
- Move your plank(s) of to the side and finish your steaks directly on the grill grates to produce a nice sear on both sides.
- Once seared move your steaks to a serving platter, lightly tent with aluminum foil and rest the steaks for 5 minutes to let the juices settle.
Tip: You can place the steaks back on the plank and place this onto an oval shape plate for a nice presentation and nice aroma at the dinner table.
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