When the Midwest gives us a stretch of mild winter weather, you don’t waste it — you fire up the grill. And if you’re going to grill, you might as well go big: a ribeye steak with that perfect crust, juicy center, and flavor that rivals your favorite steakhouse.
Here’s a simple, no‑nonsense guide to getting it right every single time.
1. Start With the Right Cut
Look for:
- Ribeye, 1¼–1½ inches thick
- Good marbling (those white streaks of fat are flavor)
- Bone‑in or boneless — both work beautifully
Let the steak sit at room temp for about 20–30 minutes before grilling. This helps it cook evenly.
2. Season Like You Mean It
You don’t need anything fancy.
- Kosher salt
- Fresh cracked black pepper
Season both sides generously. Ribeye is rich and forgiving — it loves bold seasoning.
If you want to add a little extra:
- A light brush of olive oil
- A sprinkle of garlic powder
- A touch of smoked paprika
But honestly, salt and pepper alone can deliver a steakhouse‑level result.
3. Preheat the Grill to High Heat
You want the grill hot — around 450–500°F if you’re using a gas grill.
The goal is a quick, hard sear that locks in flavor and creates that restaurant‑style crust.
4. Sear First, Then Finish Indirectly
This is the secret to a perfect ribeye.
Sear over direct heat
- 2–3 minutes per side
- Don’t move it around — let the crust form
Move to indirect heat
- Close the lid
- Finish cooking to your preferred doneness
Target internal temps:
- Medium‑rare: 130–135°F
- Medium: 140–145°F
Use a meat thermometer — even pros do.
5. Rest the Steak
This is the step most people skip.
Let the ribeye rest for 5–7 minutes before slicing.
The juices redistribute, and the flavor deepens
6. Optional: Add a Finishing Touch
A little flourish goes a long way:
- A pat of garlic herb butter
- A drizzle of olive oil
- A sprinkle of flaky sea salt
It’s simple, but it elevates the whole experience.
7. Enjoy the Moment
There’s something special about grilling in the middle of winter — the sizzle, the smell, the reminder that good food and good moments don’t wait for perfect weather.
If the Midwest gives you a mild day, take it.
Fire up the grill.
Make something incredible.
8. The Soundtrack to Your Grilling
And if you’re looking for the perfect soundtrack while that ribeye hits the grill, cue up my single “Avalanche.” I recorded it in six different genres — Pop/Hip‑Hop, Country, Rock, Adult Contemporary, Latin, and Dance — so no matter what mood you’re in out by the grill, there’s a version that fits the moment. Turn it up, flip that steak, and enjoy the warm spell while it lasts.
MOTEVENTURE 
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