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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"

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[–] [deleted] • 0 pt

Never have used butter with it before, supposed I should try add a pat of butter on top just before pulling off the grill to let it melt.

[–] [deleted] • 1 pt

It works really well will fried steaks but on the grill you'd have to. Or you could try rubbing a small amount of butter in after tenderizing then butter it again before you take it off. Butter and steak is candy.