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Please try again. Congrats, you\u2019re signed up! () (Search for recipes & articles...) Get fresh recipes, cooking tips, deal alerts, and more! (relationship-builder,acquisition) Email Address (Enter email) There was an error. Please try again. (https://www.seriouseats.com/about-us-5120006) About Us (https://www.seriouseats.com/about-us-5120006#toc-contact-us) Contact Us (3rd party ad content) (https://www.seriouseats.com/all-recipes-5117985) Recipes (https://www.seriouseats.com/recipes-by-method-5117399) Recipes By Method (https://www.seriouseats.com/grilling-recipes-5117350) Grilling (https://www.seriouseats.com/grilled-steak-recipes-5117339) Grilled Steaks The Food Lab's Perfect Grilled Steaks Recipe The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire. By (https://www.seriouseats.com/j-kenji-lopez-alt-5118720) J. Kenji L\u00f3pez-Alt (Kenji Lopez Alt) (Kenji Lopez Alt) (https://www.seriouseats.com/j-kenji-lopez-alt-5118720) J. Kenji L\u00f3pez-Alt (https://www.instagram.com/kenjilopezalt/) (http://www.kenjilopezalt.com/) Culinary Consultant Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. Learn about Serious Eats' (/about-us-5120006#toc-editorial-guidelines) Editorial Process Updated April 20, 2020 (5) 36 Print (true) (ea185b0de79f4a23114acbf7ee910140) Close (20110516-cowboy-steak-kenji-lopez-alt.jpg) (20110516-cowboy-steak-kenji-lopez-alt.jpg) Photograph: J. Kenji L\u00f3pez-Alt (Share on Pinterest) (Share on Facebook) (Email this article) Jump to recipe The ribeye comes with a large, tender eye of meat surrounded by a swath of fat and a cap that comes from the spinalis muscle. This cap is far and away the juiciest, most flavorful piece of meat that you'll find on any steak. (https://www.seriouseats.com/ask-the-food-lab-do-bones-add-flavor-to-meat-beef) Do Bones Add Flavor to Meat? | Ask The Food Lab Recipe Details The Food Lab's Perfect Grilled Steaks Recipe Active 15 mins Total 90 mins Serves 3\nto 4 servings Save Print (true) (ea185b0de79f4a23114acbf7ee910140) Ingredients 2 large ribeye or strip steaks , 1 1/2 to 2 inches thick, about 2 pounds (900g) total (see note) Kosher salt and freshly ground black pepper Directions Season steaks liberally with salt. Set on a plate and let rest for at least 40 minutes or up to 4 days. If resting longer than 40 minutes, transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, until ready to cook. (https://www.seriouseats.com/grilling-lighting-the-fire-without-lighter-fluid) Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. (https://www.seriouseats.com/how-to-clean-your-grill-barbecue-oiling-thegrate-charcoal) Clean and (https://www.seriouseats.com/how-to-clean-your-grill-barbecue-oiling-thegrate-charcoal) oil grilling grate. Season steak with pepper and place on cooler side of grill. Cover and cook, with all vents open, flipping and taking temperature every few minutes, until steaks register 105\u00b0F (41\u00b0C) for medium-rare or 115\u00b0F (46\u00b0C) for medium on an instant-read thermometer, 10 to 15 minutes total. Transfer steaks to hot side of grill and cook, flipping frequently, until a deep char has developed and internal temperature registers 125\u00b0F (52\u00b0C) for medium-rare or 135\u00b0F (57\u00b0C) for medium, about 2 minutes total. Transfer steaks to a cutting board and allow to rest for at least 5 minutes and up to 10. Carve and serve immediately. Special equipment (https://www.seriouseats.com/best-charcoal-grills-5190740) Charcoal grill , (https://www.seriouseats.com/why-do-i-need-an-instant-read-thermometer-let-me-count-the-reasons) instant-read thermometer , (https://www.seriouseats.com/why-baking-sheets-and-cooling-racks-arent-just-for-baking) wire rack and rimmed baking sheet (optional) Notes For best results, use prime, bone-in ribeye steaks. Ask your butcher to cut them at least one and a half inches thick. Each bone-in steak should be about one pound. Boneless steaks can be used as well; they should be about 12 ounces. New York strip, porterhouse, T-bone, or tenderloin steaks can be used in place of ribeye. This Recipe Appears In (https://www.seriouseats.com/ask-the-food-lab-do-bones-add-flavor-to-meat-beef) Ask The Food Lab: Do Bones Add Flavor to Meat? (https://www.seriouseats.com/the-food-lab-complete-guide-to-dry-aging-beef-at-home) The Food Lab's Complete Guide to Dry-Aging Beef at Home (https://www.seriouseats.com/old-wives-tales-about-cooking-steak) 7 Myths About Cooking Steak That Need to Go Away (https://www.seriouseats.com/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results) The Food Lab: Flip Your Steaks Multiple Times for Better Results (https://www.seriouseats.com/ask-the-food-lab-does-resting-under-foil-ruin-meat) Ask The Food Lab: Does Resting Under Foil Ruin Meat? (https://www.seriouseats.com/food-lab-how-to-grill-steak-cuts-of-steak) The Food Lab's Definitive Guide to Grilled Steak (https://www.seriouseats.com/the-four-high-end-steaks-you-should-know-ribeye-strip-tenderloin-t-bone) The Four High-End Steaks You Should Know (https://www.seriouseats.com/grilled-steak-recipes-5117339) Grilled Steaks (https://www.seriouseats.com/strip-steak-recipes-5117717) Strip Steaks (https://www.seriouseats.com/beef-main-recipes-5117836) Beef Mains (https://www.seriouseats.com/memorial-day-recipes-5117956) Memorial Day (https://www.seriouseats.com/4th-of-july-recipes-5117940) 4th of July Nutrition Facts (per serving) 498 Calories 32g Fat 0g Carbs 50g Protein Show Full Nutrition Label \u00d7 Nutrition Facts Servings: 3\nto 4 Amount per serving Calories 498 % Daily Value* Total Fat 32g 41% Saturated Fat 13g 67% Cholesterol 164mg 55% Sodium 412mg 18% Total Carbohydrate 0g 0% Dietary Fiber 0g 0% Total Sugars 0g Protein 50g Vitamin C 0mg 0% Calcium 25mg 2% Iron 4mg 24% Potassium 520mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) (3rd party ad content) More Serious Eats Recipes (https://www.seriouseats.com/perfect-grilled-t-bone-steak-recipe) (A t-bone (porterhouse) steak on a white plate, with the sliced meat placed around the bone. On the lefthand side of the image are several metal forks stacked on top of each other.) (A t-bone (porterhouse) steak on a white plate, with the sliced meat placed around the bone. On the lefthand side of the image are several metal forks stacked on top of each other.) Perfectly Grilled T-Bone Steak (https://www.seriouseats.com/steakhouse-style-grilled-marinated-flank-stea) (20110502-texas-beef-council-marinated-grilled-flank-steak-5.jpg) (20110502-texas-beef-council-marinated-grilled-flank-steak-5.jpg) Steakhouse-Style Grilled Marinated Flank Steak Recipe (https://www.seriouseats.com/grilled-mojo-marinated-skirt-steak-recipe) (Grilled skirt steak with mojo marinade served on a plate with lime wedges) (Grilled skirt steak with mojo marinade served on a plate with lime wedges) Grilled Skirt Steak With Mojo Marinade Recipe (https://www.seriouseats.com/tender-grilled-short-ribs) (close up of grilled short ribs cut into slices) (close up of grilled short ribs cut into slices) Tender Grilled Short Ribs Recipe (https://www.seriouseats.com/carne-asada-food-lab-recipe-kenji) (Sliced, grilled medium-rare carne asada fanned out on a wooden cutting board with corn tortillas, limes, and cilantro in the background.) (Sliced, grilled medium-rare carne asada fanned out on a wooden cutting board with corn tortillas, limes, and cilantro in the background.) The Best Carne Asada (https://www.seriouseats.com/grilled-marinated-flank-steak-fajitas-recipe) (Sliced marinated grilled flank steak nestled in a flour tortilla with topped with green salsa) (Sliced marinated grilled flank steak nestled in a flour tortilla with topped with green salsa) Grilled Marinated Flank Steak Fajitas (https://www.seriouseats.com/crying-tiger-thai-steak-salad-recipe) (Crying Tiger (Thai-style grilled steak) on a green ceramic plate, with a small ceramic bowl holding the dry chile dipping sauce). On the periphery is a small bowl of white rice.) (Crying Tiger (Thai-style grilled steak) on a green ceramic plate, with a small ceramic bowl holding the dry chile dipping sauce). On the periphery is a small bowl of white rice.) 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(caused by ) ", "pwd": "/data/archive/1730484192.699294", "schema": "ArchiveResult", "start_ts": "2024-11-01T18:04:42.081282+00:00", "status": "failed" } ], "mercury": [ { "cmd": [ "/home/archivebox/.npm/bin/postlight-parser", "https://www.seriouseats.com/the-food-labs-perfect-grilled-ribeye-steaks" ], "cmd_version": "2.2.3", "end_ts": "2024-11-01T18:04:39.727965+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1730484192.699294", "schema": "ArchiveResult", "start_ts": "2024-11-01T18:04:34.649407+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/home/archivebox/.npm/bin/readability-extractor", "/tmp/tmpk79hwdqq", "https://www.seriouseats.com/the-food-labs-perfect-grilled-ribeye-steaks" ], "cmd_version": "0.0.11", "end_ts": "2024-11-01T18:04:21.595575+00:00", "index_texts": [ "The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.\n\n \n Photograph: J. Kenji L\u00f3pez-Alt\n\n\n\n The ribeye comes with a large, tender eye of meat surrounded by a swath of fat and a cap that comes from the spinalis muscle. This cap is far and away the juiciest, most flavorful piece of meat that you'll find on any steak.\n\n\n\n \nThe Food Lab's Perfect Grilled Steaks Recipe\n\n\n\n\n\n\n2 large ribeye or strip steaks, 1 1/2 to 2 inches thick, about 2 pounds (900g) total (see note)\n\n\nKosher salt and freshly ground black pepper\n\n\n\n\n\n\n Season steaks liberally with salt. Set on a plate and let rest for at least 40 minutes or up to 4 days. If resting longer than 40 minutes, transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, until ready to cook.\n\n\n\n\n Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Season steak with pepper and place on cooler side of grill. Cover and cook, with all vents open, flipping and taking temperature every few minutes, until steaks register 105\u00b0F (41\u00b0C) for medium-rare or 115\u00b0F (46\u00b0C) for medium on an instant-read thermometer, 10 to 15 minutes total.\n\n\n\n\n Transfer steaks to hot side of grill and cook, flipping frequently, until a deep char has developed and internal temperature registers 125\u00b0F (52\u00b0C) for medium-rare or 135\u00b0F (57\u00b0C) for medium, about 2 minutes total. Transfer steaks to a cutting board and allow to rest for at least 5 minutes and up to 10. Carve and serve immediately.\n\n\n\n\n Special equipment \n Charcoal grill, instant-read thermometer, wire rack and rimmed baking sheet (optional)\n\n\n Notes \n For best results, use prime, bone-in ribeye steaks. Ask your butcher to cut them at least one and a half inches thick. Each bone-in steak should be about one pound. Boneless steaks can be used as well; they should be about 12 ounces. New York strip, porterhouse, T-bone, or tenderloin steaks can be used in place of ribeye.\n\n\n This Recipe Appears In \n\nAsk The Food Lab: Do Bones Add Flavor to Meat?\nThe Food Lab's Complete Guide to Dry-Aging Beef at Home\n7 Myths About Cooking Steak That Need to Go Away\nThe Food Lab: Flip Your Steaks Multiple Times for Better Results\nAsk The Food Lab: Does Resting Under Foil Ruin Meat?\nThe Food Lab's Definitive Guide to Grilled Steak\nThe Four High-End Steaks You Should Know\n\n\n \n\n\nNutrition Facts (per serving)\n\n\n\n\n498\nCalories\n\n\n32g \nFat\n\n\n0g \nCarbs\n\n\n50g \nProtein\n\n\n\n\n\u00d7\n\n\n\nNutrition Facts\n\n\nServings: 3\nto 4\n\n\n\n\nAmount per serving\n\n\nCalories\n498\n\n\n% Daily Value*\n\n\nTotal Fat 32g\n41%\n\n\nSaturated Fat 13g\n67%\n\n\nCholesterol 164mg\n55%\n\n\nSodium 412mg\n18%\n\n\nTotal Carbohydrate 0g\n0%\n\n\nDietary Fiber 0g\n0%\n\n\nTotal Sugars 0g\n\n\nProtein 50g\n\n\n\n\nVitamin C 0mg\n0%\n\n\nCalcium 25mg\n2%\n\n\nIron 4mg\n24%\n\n\nPotassium 520mg\n11%\n\n\n*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.\n\n\n\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)" ], "output": "readability/", "pwd": "/data/archive/1730484192.699294", "schema": "ArchiveResult", "start_ts": "2024-11-01T18:04:10.308918+00:00", "status": "succeeded" } ], "screenshot": [], "singlefile": [], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://www.seriouseats.com/the-food-labs-perfect-grilled-ribeye-steaks" ], "cmd_version": "8.10.1", "end_ts": "2024-11-01T18:04:08.043093+00:00", "index_texts": null, "output": "The Food Lab's Perfect Grilled Steaks Recipe", "pwd": "/data/archive/1730484192.699294", "schema": "ArchiveResult", "start_ts": "2024-11-01T18:04:07.842333+00:00", "status": "succeeded" } ], "wget": [] }, "icons": null, "is_archived": true, "is_static": false, "latest": { "archive_org": "ArchiveError: Failed to find \"content-location\" URL header in Archive.org response.", "dom": "output.html", "favicon": "favicon.ico", "git": null, "media": "ArchiveError: Failed to save media Got yt-dlp response code: 1. 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