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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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[–] • 4 pts

Season meat and let it rest. You want warm relaxed muscle,not cold and tight. I usually zip lock bag mine and float them in a sink of hot water till the water cools to room temp(1.5hrs) Meat is very limp and fragile as some connective fat has slightly rendered. I can run 650° on my grill so its hot and fast. 2min sear and turn for marking another 2min and flip. Checking internal temp after 2min and pull at 125° internal,temp will rise while resting. Perfect mid rare every time. I prefer whole butter at rest. I always taste steak not seasonings.

[–] [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