The Rib Steak or Rib Eye Steak is a great cut of meat that has a good amount of marbling to it.
Make sure you take your steaks out of the refrigerator at least 1-2 hours before you put them on the grill. This will prevent them from charring prematurely.
Turn your grill on to High and get it nice and hot, between 500 and 600 degrees. This might take anywhere from 10-30 minutes depending upon your grill.
Use a grill brush to remove any residual char from the grates.
Never use a fork to place your steak on the grill or to flip it. Every time you do, you are putting little holes into it and allowing all those tasty juices to escape. Instead, use a pair of tongs.
Place your steaks on the grill gently, spaced apart and then…ready…Leave them alone! Close the lid and let them cook for 5 minutes (for 1- 1 1/2 inch thick steaks). This will allow them to properly sear on the bottom side and lock all those juices in.
Once they have cooked for 5 minutes, open the lid, flip them over and then…you guessed it…close the lid and let them cook.
Cook for an additional 5-6 minutes for a medium rare steak, 7-9 minutes for medium, and 10-12 for medium well. Please note that these are approximate times, every grill cooks differently, has hotter areas etc. Get to know your grill. This is a guideline, but for the most part is very accurate.
A medium rare steak will be red, warm and juicy in the center and (if you choose to use a meat thermometer) 145 degrees.
An easy way to check how well they are cooked is with a simple feel test. A medium rare steak will feel like if you press the fleshy area below your thumb with your opposite forefinger. A medium steak will feel like if you press closer to the center of your hand. A medium well steak will feel like the very base of your pinkie (where it meets your palm).
Please try to resist the urge to cut your steaks open while they are cooking. All the hard work and preparation you have done will go spilling out onto the grill.
When the steaks are done, take them off the grill, put them onto a platter, cover them very loosely with tin foil, and allow them to rest for 5 minutes. This will allow the moisture to re-integrate back into the meat.