Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2025 Poal.co

310

The usual is a nice and fatty 1" thick (at least) ribeye.

Coarse salt, pepper, and olive oil on both sides. Then it goes back in the fridge or an hour or two. Removed from fridge for half-hour before cooking, to warm back up to room temperature.

Thrown on the med-high grill for 4.5 minutes, flip, and go another 4.5 minutes. If I set my grill temp correctly, should come out rare to medium rare. Preferably rare.

Rest 5 mins.

Simple, yet effective.

Just hoping to try something different this weekend, based on suggestions on how you all will say I am doing it. Either new cut or new method, or both.

Edit: added text "to warm back up to room temperature"

The usual is a nice and fatty 1" thick (at least) ribeye. Coarse salt, pepper, and olive oil on both sides. Then it goes back in the fridge or an hour or two. Removed from fridge for half-hour before cooking, to warm back up to room temperature. Thrown on the med-high grill for 4.5 minutes, flip, and go another 4.5 minutes. If I set my grill temp correctly, should come out rare to medium rare. Preferably rare. Rest 5 mins. Simple, yet effective. Just hoping to try something different this weekend, based on suggestions on how [WRONG](#triggered) you all will say I am doing it. Either new cut or new method, or both. Edit: added text "to warm back up to room temperature"

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (10).
[–] [deleted] • 0 pt

My grill only goes up to 500°, what a ripoff.

I'll try cranking that sucker all the way up and the much shorter grill time.

[–] • 0 pt

Focus more on the meat and how you handle it. Souce vide spin off works great