This isn’t a recipe, so much as it is a life changer! Try these tips from The Slow Roasted Italian on how to grill the perfect steak!

SteakServes 4-8  |  Active Time 10 minutes  |  Total Time 35 minutes

4 (1 – 1 1/4″ thick) good ribeye steaks, about 1 pound each
Olive oil
Kosher salt
Fresh ground black pepper

Remove steaks from the refrigerator and place on a baking sheet lined with aluminum foil for about 15 minutes, covered with foil.  Allowing the steaks to warm slightly will help them to cook more evenly.  Preheat grill to high.  Drizzle your steaks with olive oil and liberally sprinkle with salt and pepper.  Flip steaks and repeat.  This will give the steaks that flavorful crust that good steak houses are known for.

After your grill has preheated place steaks on the grill, diagonally to the grill grates (  ).  Close the lid to the grill and allow steaks to cook.  Dispose of the aluminum foil on your baking pan.  Keep in mind – cook steaks 4-5 minutes per side for medium rare, 5-6 minutes per side for medium.

After 2 minutes, move steaks to an opposite diagonal (  ), this will make those fabulous cross hatch grill marks. Close cover to grill and allow steaks to cook for another 2-3 minutes.

Flip steaks over with tongs so they are on the grill diagonal to the grill grates.  After 2 minutes move steaks to an opposite diagonal.  Cook for an additional 2-3 minutes for medium rare.  Again use 2-3 minutes for each step if you are cooking medium rare, use 3 minutes per step if you are cooking medium.

Place steaks on baking sheet and loosely tent with aluminum foil.  Allow steaks to rest for 5 minutes. This will help the juices redistribute throughout the steak delivering a more flavorful product!

Serve and enjoy!