Cooking Instructions

Begin by patting the ribeye steaks dry with paper towels. This helps to achieve a better sear on the grill.

Rub the olive oil over both sides of the steaks, then season generously with garlic powder, salt, and black pepper.

Preheat your grill to high heat (around 450°F to 500°F). Once hot, place the steaks directly over the heat source.

Grill the steaks for about 4-5 minutes on one side without moving them. This allows for a nice crust to form.

Flip the steaks and continue grilling for another 4-5 minutes for medium-rare doneness. Use a meat thermometer to check for an internal temperature of 130°F.

Remove the steaks from the grill and let them rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute.

Slice against the grain and garnish with fresh herbs, if desired. Serve immediately.

For a successful grilling experience, remember to keep the grill lid closed as much as possible during cooking to maintain heat and achieve even cooking.

Additionally, allow your steaks to rest after grilling—this is imperative for retaining their juices, resulting in a much more flavorful and tender steak. If you have leftovers, they can be thinly sliced and used in sandwiches or salads for a delicious meal the next day.