Grilled ribeye steak on the grill
Gather the ingredients for grilling a ribeye steak. The ribeye steak should be from well-marbled beef. Seasoning is a matter of taste, but I suggest adding peppers when serving.
After refrigeration, keep the steak at room temperature for 20-30 minutes, and then dry it with a paper towel.
The coals should not burst into flames, but be grey and smouldering.
Brush or drizzle the steak with olive or grapeseed oil. Secure the steak to the grill rack if it's double-sided, or place it on the grill rack if it's single-sided. Lightly salt it on one side.
First, cook the steak, salt side up, for three minutes.
Then turn over and continue grilling the ribeye steak on the grill for another 2-3 minutes.
A convenient way to check the doneness is to use a kitchen thermometer to read about 60 degrees Celsius.
Let the finished steak rest on a wooden surface for 3-5 minutes, covering it with foil or some kind of lid, but leaving a gap for steam to escape.
Serve grilled ribeye steak with freshly ground pepper and coarse salt, fresh vegetables and herbs, and sauces (lingonberry, balsamic, tomato, etc.). You can make a steak salad with either cold or warm meat.
