Better-than-Steak House Char-Grilled Rib Eye Steaks.

All Recipes | April 8, 2016 | By




Even thought it’s April, for some reason Mother Nature decided to grace us with 30 degree weather and a bit of sleet and snow, but that’s not going to stop us from grilling, is it?

Well, perhaps but the nice weather is on it’s way and sooner than later we’ll be drinking beer in the backyard, floating in the pool and chillin as we’re grillin.



It’s just about time to rock out with my charcoal out, so grab a napkin and get ready to drool baby…

 First…before anything…, I have to tell you that I cook steak on charcoal over gas any day of the week.

Don’t get me wrong…I love my gas grill, but sometimes you have to go back to basics from our most primitive times.

Fire and meat. Keep it simple…keep it original and keep it real.




Through trial and error, I have found that the best way to grill a steak is by removing the steaks from the refrigerator about 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature.

Next…Massage each side with olive oil, freshly cracked black pepper and sea salt.

One tbsp of salt and one tbsp pepper per side. Yup, that’s right. You need to understand that a good amount of the salt and pepper will fall off into the fire, but the ones that make it will help create the most amazing crust you desire.

 20 Seconds before Mr. Beefy slides onto your plate, drop a tablespoon of your homemade butter or the best quality salted creamy love that you can find.




Follow this recipe exactly and you can rule the world….date that supermodel you saw in the newspaper…juggle knives while riding a skateboard…ok, you may not be able to do all of those things ( like I do) but at least you can be the envy of the neighborhood and the master of the coals.

Enjoy your meat and spread the love.

Better-than-Steak House Char-Grilled Rib Eye Steaks
Serves 4
The Most Delicious Steak that You Have Ever Made.
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Prep Time
40 min
Prep Time
40 min
  1. 1 Rib Eye Steak about 1 1/2 inches thick.
  2. 2 Tsp of Vegetable Oil
  3. 2 Tbsp Black Pepper ( freshly cracked)
  4. 2 Tbsp Sea Salt.
  5. 1 Tbsp Butter (salted)
  1. (1) Rub the steak with oil and 1 Tbsp salt and pepper on each side.
  2. ( yes, that is the proper amount..most of it falls off while cooking)
  3. (2) To make those pretty cross hatched grill marks, place you steak on the grill as if it was a clock with the small hand pointing at 10 o'clock and close the lid.
  4. (3) Grill the first side for 2 minutes.
  5. (4) Rotate each stake so that they point to 2 o'clock and close the lid again.
  6. (5) Do the same as you did on the first side. 2 minutes then turn for another 2 minutes.
  7. This will get you to a medium rare steak.
  8. Remove your steak, let it rest on a cutting board and top with butter before you slice it.
  1. When grilling directly, only turn you meat once on each side.
  2. These steaks are on the costly side, so we don't want to make many mistakes and ending up dried, rubbery steaks can be a nightmare.
The Food You Love


  1. Leave a Reply

    Stan from RI
    August 2, 2016

    My My My this looks delicious.

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