Rib Eye Steaks

Restaurant quality rib eye steaks deserve restaurant quality cooking. This method will perfectly sear the outside of the steaks (with cross-hatch marks), and finish with roasting over indirect heat.

1. Prepare the barbecue for direct cooking over high heat (250°C to 290°C) and preheat as directed. For best results, have an indirect cooking zone set up on one area of your cooking grill.
2. View Grill Skill for setting up your Premium Gas Barbecue for Direct Cooking
3. View Grill Skill for setting up your 57 cm Kettle for Direct Cooking
4. View Grill Skill for Roasting on a Pellet Barbecue or Smoker
5. View Grill Skill for setting up your Weber Q Barbecue for Indirect Cooking
6. Lightly coat the steaks with olive oil and generously season with salt and pepper.
7. Brush the cooking grills clean. Open the lid and place the steaks on the cooking grill over direct high heat. Using the back of your tongs, gently press down on the steaks to ensure good contact with the grill. Close the lid and cook for 90 seconds.
8. Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. Open the lid and turn the steaks over.
9. Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. The steaks are now seared.
10. Move the steaks to an indirect area of the cooking grill to finish roasting through over indirect medium heat (190°C to 230°C), adjusting the temperature of your barbecue if needed. Roast the steaks over indirect medium heat for 10 minutes or until they are cooked to your liking.
11. Once the steaks have cooked, remove from the barbecue and leave to rest for 5 minutes before slicing.