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The Perfect Grilled Ribeye Steak

The Perfect Grilled Rib-eye Steak


Serves 6-8 


  • 4 Rib-eye Steaks- bone in or bone out, cut to 1 1/2 to 2 inches thick
  • 1 Tsp- Home Appetit Himalayan Pink Salt http://www.homeappetit.com/toasted-spice-blends/himalayan-pink-salt/
  • 1 Tsp- Black Pepper
  • 2 Tbsp- Home Appetit Estate Grown Extra Virgin Olive Oil http://www.homeappetit.com/extra-virgin-olive-oils/estate-grown-evoo-non-gmo/
  • 3 Tbsp Soy Sauce


Heat grill on high to very hot - closed lid.

Place steaks onto wax paper covered cookie sheet or cooking pan.

Rub steaks on all sides with Home Appetit Estate Grown Extra Virgin Olive Oil

Liberally salt steaks with Home Appetit Himalayan Pink salt and pepper on all sides. It is important to use liberal amounts of salt and pepper since much will cook off during grilling.

Please steaks on hot grill and allow to sear on one side, then turn the steak over bringing the seared side up and brush it with soy sauce.

Wait for the down side to sear, then flip it up and also brush it with soy.

Allow the first soy side to sear again then flip over to let the newly soy sauced side sear a second time as well.

Throw away wax paper on cooking pan. (You will be placing your grilled steaks there when they are done.)

Bring steaks to desired temperature, medium rare to medium is recommended.

Remove steaks from grill and place on cooking pan to rest 5-10 minutes.

Place steaks on cutting board and slice into cross cut sections about 1 to 1 1/2 inches thick from one end to the other. This will allow guests to take the pieces and the temperatures that they desire, more done on the ends and rarer in the middle.  



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