| Difficulty Level:   | Serves 1 | Prep Time: 5 min  | Cooking Time: 15 min |


Oh, the simplicity and perfection of a Ribeye steak. Proclaimed to be the crowd favorite by Saltgrass restaurants, this steak definitely conquered our hearts. Family dinner is done right with this juicy and unbelievably tender cut. 

Gas or Charcoal Grill
How to grill the perfect Ribeye: 
  1. Turn your gas grill to a medium-high temperature. You don't want your grill bursting with flames. Using a charcoal grill, ensure your coals are medium hot, without any visible flames. 
  2. Season your steak with Saltgrass 7 Spice Seasoning, not too heavy on both sides. Let your seasoned steak sit for a few minutes.
  3. Clean the grill with a brush to remove any grease from previous grilling.
  4. To keep the steak from sticking to the grates, oil your steak. You can also oil your grates, but the easier method is to oil your steak with a vegetable spray before it goes onto the grill. Do not spay a vegetable spray directly on the grill grates; they will burst into flames.
  5. Place your steak under a 45-degree angle on the grill, giving you nice diamond shape grill marks. 
  6. Keep it on one side for 3-5 minutes while you see the steak nicely done. Once it is done, flip it to the other side and let it sit for another few minutes.
  7. To measure the doneness of your steak, use a meat thermometer. Put your thermometer on the side of your steak. You want to reach 115 - 120°F for medium rare and around 130°F for medium. For a full doneness chart, click here. 
  8. Take your steak off the grill and let it rest for about 5 minutes to relax the proteins and reabsorb all the juices before you cut your steak. 
  9. Cut your steak on the bias for a better presentation, and enjoy.