- 1). Preheat the gas grill on high for approximately five minutes. Turn the heat down to medium and wait three more minutes before placing the steaks on the grill.
- 2). Place the rib eye steaks onto the hot grill, making sure that the steaks are all above the heat of the gas grill. If there are thinner steaks, place them in slightly cooler parts of the grill.
- 3). Shut the cover of the grill and wait for approximately three minutes.
- 4). Open the grill and insert the thermometer probe through the side of the thinnest rib eye. Keep the thermometer in this steak and monitor the temperature. When the temperature of this steak reaches the 80s, flip all of the rib eyes for the first time.
- 5). Shut the cover of the grill again and wait for another three to five minutes. Do not leave the steaks unattended.
- 6). Monitor the temperature on the thermometer and flip the steaks a second time when the temperature reaches 105 degrees.
- 7). Close the grill cover so that the smoke infuses into the steaks while they cook. When the temperatures reaches 135 degrees, the rib eye steaks are medium-rare. When the temperature reaches approximately 140 degrees, the rib eye steaks are medium. When the temperature is over 155 degrees, the steaks are well done.
- 8). Remove the steaks when they are done to the desired temperature and place them onto the serving platter. Cover the platter with the large bowl and allow the steaks to sit undisturbed for approximately five minutes. This standing time allows the steaks to finish cooking.
- 9). Season the rib eye steaks with salt and pepper after the standing time and serve immediately.
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