Ribeye Steaks are a highly marbled cut of meat, making it tender, flavorful and juicy. The Ribeye is cut from the roast that sits at the top of the rib primal. As a roast, it is commonly known as Prime Rib.
4 RIBEYE STEAKS-A good thickness is 1 1/2″ to 1 3/4″
3/4 CUP BROWN SUGAR OR PILONCILLA-GRATED Mexican brown maple sugar, found in solid, cone shapes.
1/8 CUP KOSHER OR SEA SALT
1/8 CUP COARSELY GROUND PEPPER
2 SPRIGS FRESH ROSEMARY-TEAR LEAVES FROM STEMS
Combine all ingredients together in a bowl.
Prepare a hot grill.
Drizzle olive oil over steaks.
Prepare the steak seasoning as directed, transfer to a platter. Lay the steaks one at a time into the seasoning. Thoroughly coat and pat the seasoning well into the meat.
Cook the steaks on a hot grill to start, within the first minute, gently pick up steaks and rotate slightly to keep them from sticking. Create a sear on the first side, flip and repeat. Move the steaks over to a low-medium heat to finish them to your desired temperature.
*The meat will continue to cook after removing from the grill, so for example, if you like your steaks cooked “medium” (160 degrees F, internal temp) it is recommended to pull them off the grill at “medium rare” (145 degrees F internal temp). Transfer to a platter and allow the steaks to rest for 5 minutes before eating.