Things You'll Need
Rib-eye beef steaks
Fresh black pepper
Meat thermometer (optional)
Rib-eye steaks are taken from the rib section of the cow. Rib beef typically is marbled with fat, which makes it juicy, tender and flavorful. There are many ways to prepare rib-eye steaks, but many agree that grilling is the best way to go. Because the rib-eye is such a high-quality cut of meat, most connoisseurs advise against marinating or using too much spice when cooking these beef steaks. Just a little salt and pepper and proper grilling should bring out the beef's natural flavors.
Prep the grill, and turn it on to medium-high heat.
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Season the steak with salt and pepper.
Put the meat on the hottest part of the grill first. Sear the steak on each side for two minutes.
Move the steak to the cooler part of the grill. Don't flip the steak over again, just cook on one side for five to eight minutes, depending on thickness and desired tenderness.
Insert an meat thermometer into the thickest part of the steak. Rare steaks should be 120 degrees F, medium rare is 126 degrees, medium is 135 degrees, medium-well is 145 degrees, and well-done is 160 degrees.
Remove the steak from the grill when it is done to your preference.
Let steak sit for 10 minutes before serving.