The City Magazine Since 1975

Grilled Rib Eye

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3-lb. section of trimmed rib loin
Kosher salt
Cracked black pepper


Note: Purchase rib eye from your butcher in whole sections rather than individual steaks. When serving in a mixed grill fashion on platters, plan on approximately six ounces of raw weight per person. When possible, purchase pasture-raised, grass-fed beef.


Season rib eye section liberally with salt and pepper about one hour before you are ready to cook it and allow to stand at room temperature. (This will help the meat come up to temperature and cook more evenly over your fire.)

About one hour before cooking, prepare a hot charcoal fire in the grill to a medium-hot level. When ready to grill, the temperature of the closed grill should read about 350°F.

Place rib eye fat-side down directly over coals. Cover and cook for 15 minutes. If the fire starts to flare up, move the beef to a cooler part of the fire. After 15 minutes, turn meat and cover the grill again. After 15 more minutes, insert a meat thermometer. If the beef has not reached an internal temperature of 130°F, continue to cook, covered, turning occasionally, until it does. Remove from the grill and allow to rest for at least 30 minutes before slicing. While resting, the beef will continue to rise in temperature and reach a nice medium-rare doneness.

The rib eye can be sliced into steaks as a prime rib or, if serving with other meats, sliced into thin 1/2-inch pieces and served on a large platter family style.